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One of the highlights of any trip to Guadalajara should
be the restaurant Karne Garibaldi. Their signature dish is Carne en su
jugo and one bite will make you a fan for life. It's somewhere between
a soup and a stew. Accompanied by grilled onions, tortillas cilantro,
it's a great dish that you don't see much on menus outside of Mexico.
I was in lovely Stockton, California one day with my mother and found
a pretty good version of it at La Fogata, but it had more tomatillos than
I remember and it was good but not the end all version found at Karne
pound of thin sliced bacon, the leaner, the better, finely chopped
1. In a frying pan, slowly fry the bacon until done. Remove the bacon pieces with a slotted spoon and allow to drain on paper toweling. Add the beef to the bacon drippings and sauté for about 2 minutes. Transfer beef to a large, heavy pot.
2. In a blender, place 1 cup of the broth with 2 (or 3) chipotles en adobo and blend well. Add to the pot with the beef and add the other 3 cups of broth and salt and pepper. Bring to a boil and then reduce to a low simmer for 20 minutes.
3. Heat the beans in a saucepan and when warm, divide among individual serving bowls. Ladle the meat with its broth into the bowls and sprinkle with bacon and cilantro. Place some onions along the side of the bowl and pass the limes and peppers at the table.
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