Everything sounds better in Spanish! Carne en su Sugo translates literally to “meat in juice”. We first experienced this dish at Tres Agaves (now just called Tres) in San Francisco. The dish was so memorable that I had to revisit it on a second trip several years later. Jalisco, a province in central western Mexico, bordered by the pacific ocean, is renown as the center of Mexico’s tequila industry, home to the Huichol people and mariachi music (I wouldn’t spread that around though if I were them). Tres Agaves specialized in Jaliscan food which is one of Mexico’s distinctive regional cuisines. Carne en su Sugo is a representative hearty soup, which I think you will find delicious and pleasantly different from your experiences with other Mexican styles. I grabbed this recipe off the web some time ago and have made only tiny changes. I cannot find the source to credit the author. My apologies.
Carne en su Sugo
1 pound bacon, diced
2 pounds medium hamburger
1 large can tomatillos
1 cup cilantro
4 cloves garlic
2 19 0z cans pinto beans, drained and rinsed
1 large onion, diced
sour cream, garnish
Fry up bacon very crisp. Add half of the onion to pot and saute until tender. Add beef to the pot, cook, and break up meat.
In a blender: add tomatillos, the rest of the onion, garlic and cilantro. Blend until liquid.
Add mixture to beef mixture in pot.
Stir in beans and bring to a boil. Reduce and simmer for 20 minutes.
Serve in bowls with lime and cilantro for garnish. Serve with flour or corn tortillas tortillas.
Remember to heat your tortillas. It makes such a difference to their taste. You can do this by wrapping them in a clean, wet dish towel and microwaving them for 1 minute, or better, heat them on a greased griddle, 10 seconds per side.
** The lime garnish is really more than just for aesthetics. A squirt of fresh lime juice is essential to making the flavours really pop in this dish.
Click HERE to download a printable version of this recipe.