How did you determine that it wasn't a MEXICAN style of cooking??
This is not a NG for cooking performed in MEXICO.
--
William Barfieldsr
"Mark Preston" wrote in message
m...
With winter fast approaching, I started looking around a.f.m-c for my
favorite Mex wintertime recipe.

Alas! NADA!

Carnes en su Jugo, a specialty of Jalisco is not a well known (or
documented) recipe. I think I will not be contradicted when I say that
the dish is not very well known outside of Jalisco. That's what my
friend Leo tells me, anyway. He and his wife Marta, made this dish,
for their restaurant: El Norteño in Albuquerque, New Mexico.

So as a public service to all:

Carnes en su Jugo

INGREDIENTES:

2 1/2 Tazas de agua. (2 1/2 cups of water)
2 cucharadas de consomé de pollo. (2 T. of chicken flavored powder)
25 grs. de tocino cortado en cuadritos. (1 oz. of bacon, cubed)
20 cebollitas cambray. (20 Mexican grilling onions or Green Onions)
1/2 kgr. de carne de res (pulpa bola o aguayon en bisteces chicos)
(16 ozs. stewing beef)
12 tomatillos verdes.
Un macito pequeño de cilantro verde. (cilantro as garnish/decoration)
Sal al gusto.
Chiles jalapeños en vinagre al gusto.

PROCEDIMIENTO:

Ponga a hervir el agua en una cacerolita junto con el consomé de
pollo.

Aparte en una sartén ponga a dorar el tocino y las cebollitas, cuando
esten acitronadas se escurren.

Ahí mismo se agregan los bisteces a que cuezan un poco y una vez que
han soltado su jugo, se pasan a la cacerola donde esta el consomé, se
dejan hasta que se terminen de cocer (a fuego lento).

Licué el tomate y cilantro verde y agréguelos al gusto de la carne,
sazone al gusto y deje que los bisteces se suavicen, en este momento
añada los chiles jalapeños molidos también con un poco de vinagre,
deje un momento y apague el fuego. Se sirve en platos hondos
acompañando con las cebollitas cambray que reservo y frijoles de la
olla.

The above recipe from Laura Rosa at Canal 3

I find no other recipe for it. Before I conclude this post, her use of
chicken stock powder is odd to me. I know they have beef stock (Knorr)
in Old Mexico, so why this broad is messing around adding chicken
flavor to beef and bacon I'll never know.

I'm going to do a Google translation of this recipe, but any help from
the fluent greatly appreciated.

The recipe list is above with as much translation as needed. If you
have questions, unless they are very good ones, I'm unlikely to
respond. Because, the name of this group is: MEXICAN-cooking.

Put the water in a small-ish casserole (2 qt. pot, OK) Add the chicken
powder to the water and bring it to a boil.

Meanwhile, cube meat into 3/4" pieces. Cube the bacon in 1/2" pieces.
Slice the onions into bite sizes. White and some green Save the longer
green for another soup stock.

Pull some cilantro leaves off their stems.

Preheat a sauté pan, add the bacon and allow a little fat to rend. Add
the onions and sauté until golden. Reserve.

Sorry, folks, I've been called away. I'll finish this another time at
this same post/thread.