- Meat and poultry
- Cuts of beef
- Stewing steak
A comforting and quick Mexican stew - beef skirt steak is cooked in its juices with tomatillos and green chillies, then served with bacon, pinto beans and onion. It is easy to make and very authentic.
Aberdeenshire, Scotland, UK
6 people made this
- 6 rashers streaky bacon
- 1kg skirt or rump steak, cut into small cubes
- salt and pepper to taste
- 4 fresh tomatillos (husk tomatoes), husks removed
- 3 serrano or green chillies, seeded and chopped
- 1 clove garlic, peeled
- 750ml water
- 1 chicken stock cube
- 340g cooked pinto beans
- To serve
- 1/2 onion, chopped
- 6 tablespoons chopped fresh coriander
- 1 lime, cut into 6 wedges
MethodPrep:15min ›Cook:25min ›Ready in:40min
- Cook the bacon in a large casserole or frying pan over medium-high heat until browned, about 10 minutes. Drain on a kitchen paper-lined plate. Chop the bacon when cool and set aside.
- Cook the skirt steak in the same pan with the bacon fat until browned. Season with salt and pepper to taste. Cover to allow the beef to cook for a few minutes and release its juices.
- Meanwhile, combine the garlic, tomatillos, chillies and a spoonful of the beef in a blender. Add the water and blend until smooth.
- Pour the tomatillo mixture over the beef and bring to the boil. Stir the chicken stock cube into the mixture, and salt to taste. Reduce heat to low and cook for 10 minutes.
- Just before serving, stir the bacon and pinto beans into the beef mixture; divide the mixture between 6 bowls. Garnish each with onion, coriander and a lime wedge.
You can use two drained tins of pinto beans instead of soaking and boiling dried beans. You can also use tinned tomatillos, which may be easier to find online or at speciality shops. Serve with flour tortillas, if desired. Buen provecho!
Carne en su jugo (Mexican beef in its juices)
Reviews & ratingsAverage global rating:(105)
Reviews in English (70)
I felt this was a very good recipe, however next time I make it I will use stewing meat.. Flank steak is for quick searing not a long simmer. Definitely not tender enough after about an hour. Also, there is no need to warm the beans ahead of time just throw them in the pot about five minutes before the soup is done. Make sure you rinse and drain the beans first or you will get a pastey taste. You don't need chicken granuels if you don't have them. Use 3 boullion cubes. Same thing. I actually used chicken "stock" (not broth) for more flavor and additional liquid. I served this with all the toppings mentioned but added Mexican shredded cheese, sour cream and crushed lime flavored Xochitl tortilla chips. These chips are very thin and crispy. Excellent!!-11 Mar 2011
I made this recipe for my boyfriend, who is from Guadalajara, and he LOVED LOVED LOVED IT! I have never had this before so I have nothing to compare it to, but I absolutely loved the flavor! WONDERFUL, I can not wait to make when I have my family over for dinner!-21 Mar 2011
My family and I loved this recipe... and I am having leftovers for lunch today! I was a little hesitant to try it since no one had rated it but I am so glad I did! Our grocery store did not have serannos, so I used jalapenos, and I cooked the onion with the meat- only because we don't like raw onion. It was really yummy. We had it with a salad with avocado dressing and sliced avocados. I liked it alone, but the rest of the family ate it with corn tortillas. I honestly didn't think combining the beans with the meat mixture would taste so good, but it was. I will make it again for sure! Thanks for the recipe!-10 Mar 2010