Thursday, October 27, 2011

Carne en Su Jugo (Beef, Bacon & Potato Soup)

Carne en su jugo is a delicious and comforting soup that's perfect for a cold, dreary day.  Or any other day for that matter.

Carne en su jugo is also the perfect way to celebrate a special occasion like today.

Carne en Su Jugo was the first meal I ate when I arrived in Yahualica 11 years ago.

After a day of traveling to a new country with two small children, I was nervous, anxious, tired and very hungry.   Almost as soon as we walked into my in-laws' home, my sister-in-law Susi escorted us to the kitchen where she served us all a big bowl of soup.

It was at that very moment that I realized that it wasn't a dream and that we had actually moved to Mexico.  A million thoughts and doubts raced through my mind as Susi topped our bowls with bits of chopped red onion and cilantro.  I had no idea what I was about to eat, but eating seemed like the perfect distraction to keep me from thinking about what we had just done.

As the first sip of the pale broth made it's way down my throat, I felt comforted by the familiar flavors of the beef, bacon and cilantro.  I knew at that moment that everything would be okay and that even though I was miles away from "home", Mexico wasn't all that foreign to me.  Mexico had always been a part of my life.  Its culture.  Its traditions.  And its food.    

Carne en Su Jugo may have been new to me that fateful day 11 years ago, but now it's an old friend.  And I will always remember and be thankful for the comfort it provided.    

Carne en su jugo

Carne en Su Jugo

Ingredients:

  • 1 pound thin cut beef steak, cut in 1-inch slices
  • 6 slices bacon, cut in 1-inch chunks
  • 4 medium potatoes, peeled and chopped
  • 6 cups of water
  • 1 teaspoon salt
  • 1 teaspoon chicken bouillon (optional)
  • 1 sprig cilantro

Directions:
In a 3-quart saucepan or stockpot, cook bacon over medium-high heat until crisp; drain the drippings.  (Or reserve them for when you make Refried Beans.)  Return stockpot to heat with bacon, stir in the beef strips.  Cover stockpot and let meat cook in it's own juices; stir occasionally.  (Carne en Su Jugo literally means "meat cooked in it's own juices.")

When the beef strips are no longer pink, stir in the potatoes.  Add the water and cilantro; season with salt and bouillon.  Cover the pot and reduce heat to low.  Let the soup simmer until the potatoes are tender.

To serve, garnish with chopped red onion, chopped cilantro, freshly squeezed lime juice and your favorite salsa or Chile de Molcajete.  Serve with warm corn tortillas. Enjoy!!!


carne en su jugo 2













*This recipe was originally posted in May 2009, but I felt it deserved to be re-posted for this special occasion. 

10 comments:

  1. Hi Leslie, I followed you from the foodieblogroll and I love the recipes you have here!Hope you wont mind,I'd love to guide our readers to your site, just add this foodista widget to this post and it's all set to go, Thanks!

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  2. I need to use more bacon, I couldn't while prego due to the gall bladder thing, but now that I can I keep forgetting to cook with it. Thanks for a great recipe to get me started again.

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  3. OMG.  My mouth watered...

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  4. Oh yes, it definitely deserves to be reposted (especially since I didn't know you back then!).  Such a fond, comforting memory for what looks like a beautiful bowl of soup. I think I may have to try it soon. :)

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  5. This looks delicious Leslie. Thank you for sharing and Happy Anniversary!

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  6. This looks delicious Leslie! Thank you for sharing and Happy Anniversary!

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  7. love the story, makes the soup have such more meaning... I will happily share this with my readers today,,, top headlines at http://paper.li/drickp/1318084585

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  8. YUM!  I've NEVER had this...or heard of it!  It looks awesome though!  Mmmmm...and those enchiladas de mole in the sidebar!  LOL...have to try!  ;)

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  9. Oh thanks for reposting, I love this !! Thanks for sharing such a sweet story!! yummy Leslie!

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  10. GOOD BUT THE TRADITIONAL WAY IS WITH GRILLED OR TOASTED ON A SKILLET TOMATILLOS..IM SURE IT'S GREAT THIS WAY ALSO ;)

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