Tender pieces of flank steak are simmered in their own juices creating a rich and super flavorful broth to create the Carne en su Jugo recipe (a.k.a. Meat in its Juices) that my family loves so much.
Right at the end of the cooking time, pinto beans are stirred into the pot and then this deliciousness is scooped into bowls and topped with bacon, onion, cilantro and plenty of lime.
Here we are almost to Valentine’s Day, also known as my 22nd wedding anniversary, and there is quite literally no better way to say “I love you” to my house full of boys than to hand them a fragrant bowl of Carne en su Jugo.
A bowl literally full of “meat in its juices?” That’s a guaranteed win around here.
Our friends Mel and Jon invited us over to their house for dinner a few weeks ago and Mel was awesome enough to make this for us. My kids went crazy over it.
There wasn’t a drop left in the pot after dinner and on the way home, ALL of my guys asked when we could make it again.
Carne en su Jugo
Mel and Jon worked as missionaries in Guadalajara for several years and Carne en su Jugo is a local favorite in that region of Mexico.
Mel was kind enough to share her recipe with me and I made it immediately.
I’ve tweaked it just a bit to match my family’s tastes: we like a little heat with our recipes, so I upped the serranos to 3. Feel free to only use 1 pepper if you’d like to avoid the heat.
That said, there might be little or no heat with three peppers. It really depends on how hot the available peppers are.
Also, because this is a HUGE favorite with my guys, I typically double the recipe when I make this.
This isn’t your average grilled cheese sandwich! We are combining 4 different cheeses with a flavored butter spread and an irresistible mayo to create a grilled Mexican cheese sandwich.
We live right by the mountains and have been loving grabbing the kids and heading up to the mountains to eat and hike or watch a movie. A full-of-flavor soup, like taco stew, is one of those hit-the-spot soups that warms you from the inside out but don’t stop there! Why not go crazy with a Mexican style grilled cheese full of cheese, a killer roasted jalapeno mayo and you guys, the cheesy butter spread on top… I may never leave my kitchen again!
What is soup if you don’t have something to sop up all that deliciousness with?! Taco stew, meet Mexican Grilled Cheese. Let’s fall in love.
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Green Chile Carnitas are the perfect combination of two of my favorite savory things. It’s tough to find a combo that beats pork and green chile in my mind.
Carnitas are cooked until melt in your mouth tender; then roasted at high temperature until the edges caramelize.
Green Chile Carnitas
Deliciously seasoned pork carnitas are something we make as often as possible. Carnitas are delicious on their own but they become the star of so many dishes from salads to tacos, enchiladas, burritos, and countless other meals.
The crispy chopped bits of pork make the most delicious tacos. The meat is already full of flavor and perfect when topped with cilantro, onion, cheese, lime, and pico de gallo.
The beauty of this recipe is you can use the pork shoulder or a pork butt. I love finding them on sale at the grocery store and turning them into carnitas of all kinds.
My usual go-to recipe for carnitas is unique as it does not use traditional Mexican spices, but is deliciously flavored with citrus, onions, and salt and pepper.
Green Chile Pork
You’ll need these ingredients to make this recipe:
- boneless pork shoulder or butt roast
- onion
- ground cumin
- granulated garlic or garlic powder
- kosher salt
- freshly ground black pepper
- chopped green ch