{"id":12068,"date":"2025-08-13T16:21:54","date_gmt":"2025-08-13T16:21:54","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=12068"},"modified":"2025-08-13T16:22:56","modified_gmt":"2025-08-13T16:22:56","slug":"joses-carne-en-su-jugo-steak-soup","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2025\/08\/13\/joses-carne-en-su-jugo-steak-soup\/","title":{"rendered":"Jose&#8217;s Carne en su jugo (Steak soup)"},"content":{"rendered":"<p><a href=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11528 alignright\" src=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy-268x300.jpg\" alt=\"\" width=\"268\" height=\"300\" srcset=\"https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy-268x300.jpg 268w, https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy.jpg 700w\" sizes=\"auto, (max-width: 268px) 100vw, 268px\" \/><\/a>Ingredients<\/p>\n<ul>\n<li>6 slices bacon<\/li>\n<li>3 cups water<\/li>\n<li>4 fresh tomatillos, husks removed<\/li>\n<li>3 serrano chile peppers, seeded and chopped<\/li>\n<li>1 clove garlic, peeled<\/li>\n<li>2 pounds flank steak, cut into \u00bd-inch squares<\/li>\n<li>1 cube chicken bouillon<\/li>\n<li>2 (15.5 oz) cans pinto beans<\/li>\n<li>\u00bd onion, chopped<\/li>\n<li>6 tablespoons chopped fresh cilantro<\/li>\n<li>Ground black pepper, to taste<\/li>\n<li>1 lime, cut into 6 wedges<\/li>\n<\/ul>\n<p>Directions<\/p>\n<ol>\n<li>Cook the Bacon<\/li>\n<\/ol>\n<p>In a large skillet over medium-high heat, cook bacon until evenly browned (about 10 minutes). Drain on paper towels, crumble, and set aside.<\/p>\n<ol start=\"2\">\n<li>Make the Tomatillo Salsa<\/li>\n<\/ol>\n<p>In a saucepan, combine water, tomatillos, serrano peppers, and garlic. Bring to a boil, cover, and simmer for 10 minutes. Let cool slightly, then blend until smooth.<\/p>\n<p>Optional shortcut: Blend raw tomatillos, peppers, garlic, water, and a few browned steak pieces for a quicker salsa.<\/p>\n<ol start=\"3\">\n<li>Brown the Steak<\/li>\n<\/ol>\n<p>In a nonstick skillet over medium-high heat, cook flank steak until fully browned.<\/p>\n<ol start=\"4\">\n<li>Simmer with Salsa<\/li>\n<\/ol>\n<p>Pour tomatillo mixture over steak. Bring to a boil, stir in chicken bouillon, then reduce heat to medium. Cover and simmer until tender, 30 minutes to 1 hour.<\/p>\n<ol start=\"5\">\n<li>Warm the Beans<\/li>\n<\/ol>\n<p>In a separate saucepan, heat pinto beans over medium heat until warm. Reduce heat to low to keep warm.<\/p>\n<ol start=\"6\">\n<li>Combine &amp; Serve<\/li>\n<\/ol>\n<p>Stir bacon and beans into the steak mixture. Divide into 6 bowls. Garnish each with chopped onion, cilantro, black pepper, and a lime wedge.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 6 slices bacon 3 cups water 4 fresh tomatillos, husks removed 3 serrano chile peppers, seeded and chopped 1 clove garlic, peeled 2 pounds flank steak, cut into \u00bd-inch squares 1 cube chicken bouillon 2 (15.5 oz) cans pinto beans \u00bd onion, chopped 6 tablespoons chopped fresh cilantro Ground black pepper, to taste 1<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[270],"class_list":["post-12068","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"rttpg_featured_image_url":{"full":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"landscape":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"portraits":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x150.jpg",150,150,true],"medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-300x188.jpg",300,188,true],"large":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",640,402,false],"1536x1536":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"2048x2048":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-gallery":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-320x240.jpg",320,240,true],"rtcl-gallery-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x105.jpg",150,105,true],"psacp-medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",500,314,false],"rpwe-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-45x45.jpg",45,45,true]},"rttpg_author":{"display_name":"LaPrensa Newspaper","author_link":"https:\/\/laprensanewspaper.com\/index.php\/author\/laprensa\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/laprensanewspaper.com\/index.php\/category\/recipes\/\" rel=\"category tag\">Recipes<\/a>","rttpg_excerpt":"Ingredients 6 slices bacon 3 cups water 4 fresh tomatillos, husks removed 3 serrano chile peppers, seeded and chopped 1 clove garlic, peeled 2 pounds flank steak, cut into \u00bd-inch squares 1 cube chicken bouillon 2 (15.5 oz) cans pinto beans \u00bd onion, chopped 6 tablespoons chopped fresh cilantro Ground black pepper, to taste 1","_links":{"self":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12068","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/comments?post=12068"}],"version-history":[{"count":1,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12068\/revisions"}],"predecessor-version":[{"id":12069,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12068\/revisions\/12069"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media\/11023"}],"wp:attachment":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media?parent=12068"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/categories?post=12068"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/tags?post=12068"},{"taxonomy":"wf_post_folders","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/wf_post_folders?post=12068"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}