Carne en su Jugo

Save Recipe
  • Level: Intermediate
  • Total: 2 hr
  • Active: 40 min
  • Yield: 4 servings
Share This Recipe


2 pounds flank steak, cut into 4 even pieces

Kosher salt and ground black pepper 

1 teaspoon dried rosemary, rubbed between the palms of your hands to release the oils 

1/2 teaspoon ground cumin 

2 tablespoons vegetable oil 

2 cups chopped sweet onion

1 cup chopped tomato

2 serrano chiles, slit down the middle but kept whole

3 cups sliced cremini mushrooms

2 teaspoons chopped garlic

3 cups beef broth 

One 15-ounce can pinto beans, drained and rinsed

2 bay leaves 

1/2 cup chopped fresh cilantro 

3 radishes, thinly sliced 

2 limes, cut into wedges 

Tortillas, for serving


  1. Sprinkle the steak all over with 2 teaspoons salt and 1 teaspoon pepper, and then with the rosemary and cumin. Let sit at room temperature for 20 minutes before cooking.
  2. Place a 5-quart pot over medium-high heat and add the oil. Once the oil is hot, add the steak, in batches if necessary, and brown on both sides, 2 minutes per side. Transfer to a plate and set aside.
  3. Lower the heat to medium and add the onions, tomatoes, serranos, 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute for about 4 minutes. Add the mushrooms, garlic and another 1/2 teaspoon salt and 1/4 teaspoon pepper, and saute for 2 minutes more. Return the steak with its juices to the pot, along with the broth, beans, bay leaves, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 cup water. Stir to combine. Allow to come up to a simmer, then turn the heat to very low, cover with a tight-fitting lid, and simmer for 1 hour. Taste and add salt if necessary. Fish out and discard the serrano chiles.
  4. Divide the steak and the mushroom-bean broth among 4 shallow bowls. Garnish with the chopped cilantro, sliced radishes and lime wedges. Serve with your favorite tortillas and enjoy!