Carne En Su Jugo Estilo Tapatio
Adapted from savoring mexico and tweaked for our personal tastes. This is a dish from jalisco that is indescribably delicious. It's a gorgeous soupy, spicy dish that is somehow hearty and light at the same time. If you use canned beans or they are already cooked - it is great for a weeknight soup and a sandwich! My times are estimates, as i had to make this in steps & more steps(depending on availability of kitchen)!
Steps
In a frying pan , slowly fry the chopped bacon over medium-low heat until crisp , then remove with slotted spoon and drain on paper towels.
Raise the heat to med-high and cook the beef in the bacon drippings for about 2 minutes.
Remove the beef with a slotted spoon , and place in a large , heavy pot.
Put chipotles in a blender with about 1 cup of the beef broth , and blend until smooth.
Add the chile-beef liquid to the large pot , along with the remaining beef broth , the bay leaves , salt and pepper.
Bring to a boil , then reduce heat to low.
Cover and simmer until the meat is tender , approximately 20 minutes.
Warm the beans over med-low heat.
When meat is cooked , divide the beans among 4 bowls , then ladle the meat and the broth over the beans.
Garnish with the bacon and cilantro , and lay 2 onions along the rim of each bow , as well as the avocado slices.
Pass the diced serranos and limes at the table , and enjoy with good-quality tortilla chips.
Ingredients
bacon, beef sirloin tip, beef broth, chipotle chiles in adobo, bay leaves, sea salt, ground pepper, dried beans, cilantro, spring onions, serrano chilies, limes, avocado