Alfredo Garcia

Carne en su Jugo

poblano peppers (stems/skins/seeds removed once charred)

To make the sauce, add the tomatillos, jalapeños and poblano peppers to your air fryer, cook at 400 degrees for 8-10 minutes. Let them cool down for 10 minutes. Remove the skins/stems and seeds from the poblanos(and the jalapeños if you don't want it spicy), add all of the cooked veggies to a blender along with the white onion, garlic and 1/2  bunch of the cilantro. Blend until combined.

Add the bacon to a large pot and cook until crispy, 7-10 minutes. Remove from pot and set aside.

In the same bacon fat, fry up the green onions and yellow peppers in batches. Cut the green onions in 2-3 inch pieces, fry for about 5 minutes. Fry up the peppers for 3-5 minutes. Remove and set aside.

If your pot has too much bacon fat, remove some leaving only about 2-3 tbsp of the bacon fat.

For your steak, slice it up into smaller 2 inch strips, making sure to slice against the grain to make sure you steak stays tender.

With the pot on medium heigh heat, add the steak, season with salt and pepper and cook for about 10 minutes.

After the 10 minutes, season the meat with cumin, add in the blended sauce along with the beef broth and mix to combine. Cook on a medium heat for 15 minutes.

Add back in the green onions, peppers and half of the bacon and cook for 10-15 more minutes.

Taste the broth and adjust any seasonings if needed.

Serve up the carne en su jugo in a bowl with whole pinto beans and garnish with cilantro/onion/avocado/lime juice and serve with tortillas.