How to make it

  • 1. Follow package directions for pinto beans. Once they are done set them aside.
  • 2. Slice steak into 1/2 in thin strips(sliced very thin). In a bowl place sliced steak, add juice from 3 limes, 2 packets sazon, pepper, cumin, 2 teaspoons salt. Let set for about 30 minutes.
  • 3. Cut bacon into 1/4 inch peices, place in a 2 quart pot and fry lightly (about 10 minutes). After about 10 minutes add the tomato and garlic, fry another 3 minutes.
  • 4. Add the steak and juices to the bacon pot. Cook about 2 minutes. Fill pot with water, about 8-10 cups.
  • 5. Add the 2 chicken bouillon cubes, bay leaves, tomatillos (whole, dont cut them) to pot. Let simmer.
  • 6. After about 1 hour remove tomatillos and place into blender, with small amount of juice from soup. Blend well, then pour back into soup. Let simmer about 30 more minutes or until meat is tender.
  • 7. Be sure to remove the bay leaves when it is done cooking! Rinse and drain some beans and place the beans into each bowl (as desired), and top with soup mixture. Add toppings and serve.

Reviews & Comments 4

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  • Good4U 4 years ago
    Reviewed in IMI
    Carne En Su Jugo
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  • mommyluvs2cook 8 years ago
    This was fantastic!!! My first steak soup!! I have never tried that sazon seasoning before but it was delicious. The only change I made was to use beef cubes instead of chicken. Love the flavor the tomatillo's give to this. I served it with red onion, cilantro and avocado. Thanks!! Added a pic. as well!
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  • rhianna 8 years ago
    Oh, this sounds terrific! It's on my must-make list! Thanks for another great (& authentic!) Mexican recipe, Sharebear!
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    " It was excellent "
    mjcmcook ate it and said...
    Your "5"FORK!!!!! recipe really
    speaks the 'language' of the Southwest~
    And beyond! I look forward to sharing it with
    my Family & Friends~
    Was this review helpful? Yes Flag

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