Carne en su Jugo

I have just returned from a trip to Guadalajara, and a small ranch known as
Nopalitos (near Arandas), as well as Zamora and surrounding villages.

I got some great pictures of refurbished hacienda (pictures will follow) for
the ranch...this family's surname is Hernandez....

While in Michoacan, I got some great information from a great aunt (on my
husband's side of the family), but when I tried looking up the information at
family search, I realized that the pueblo was not founded until the late 1800's
or early 1900's...and although this great aunt testified that the family
members were all born in El Valle de Guadalupe, Michoacan(going back to at least
the mid 1800's)....none of the names given were associated with the
village...but some seem to be associated with Tangancicuaro...which is where
currently most of the residents conduct their legal affairs. Can anybody help me with
this?

In the meantime, I ate at Garibaldi's...famous for Carne en su Jugo. My
sister gave me the recipe...and with a bit of this and that....I was able to
successfully ALMOST duplicate it....here it goes....

It is a bit time consuming, with all the chopping and frying...but well
worth it....Skip down to the English version.

Acabo de llegar de Guadalajara, y me enamore de este platillo. Mi hermana
me habia dicho como preparar este platillo, pero cuando llegue a E.U., se me
habia olvidado.

Para los que viven in E.U.:, compre carne (sirloin) y yo lo corte muy fino,
un pedazo de jamon (los que venden para desaynar) cortando en cuadritos, y
medio paquete de tocino (grueso) que tambien corte en pedasitos.

No pude encontrar tomatillo, pero compre dos botes de salsa de tomatillo,
use chiles (hungarian), y tampoco pude encontrar esas sebollas...asi es que
corte una sebolla, y lo frei junto con los chiles.

Sigue la receta, segun como Gaby indico....salio todo requisimo. Gracias
Gaby....

For those of you interested in duplicating this recipe, you will need the
following ingredients:
sirloin (the one balled up): I cut it very thinly.
1/2 of a package of thick bacon (cut in squares)
1 slice of breakfast ham (cut in squares)
2 small cans of tomatillo sauce
4 hungarian peppers(diced)
1 onion (sliced)
One pot of pinto beans (cooked by you) - NOT REFRIED.
Cilantro
Onions
Lime (optional)
Tortillas (corn) soft or fried

Cook all bacon in a frying pan, rendering its fat - place to the side. In
the same fat, cook your breakfast ham - place to the side. Strain some of the
fat, and place your hungarian peppers and onions - place to the side. Then
place some of the bacon fat in a dutch oven pot, and saute the sirloin. When
sirloin is done, add all ingredients placed on the side, add water to cover
and a bit of worshester sauce as well as beef boullion. Cover and let it
simmer for about 1 hour.

In the meantime, chop onions and cilantro.

When ready, serve a spoonfull of beans with some of the juice and the beef
stew, with some of the juice...garnish with onions, cilantro...serve with lime
and tortillas.

This recipe is VERY CLOSE to Garibaldi's recipe from Guadalajara.

Esperanza from Chicagoland area

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