Sirloin steak simmered in a roasted tomatillo salsa with bacon and served over beans (Carne en su jugo) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 251) by Rick Martinez

  • scallions
  • tomatillos
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Can substitute this book's "Simple beans with scallions and herbs (Frijoles de olla)" for commercial canned beans.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Corn flatbread made from ground corn (Tortillas de maíz)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Simple beans with scallions and herbs (Frijoles de olla)" for commercial canned beans.

  • lindsey_5xsrit on January 05, 2026

    Great flavor and easy to follow though my meat came out a bit tough not tender. I used Petite NY Sirloin so would try again with a fattier cut or potentially play with cook times. I wasn’t familiar with this dish prior to making this recipe so may have been user error. Served with pinto beans (recipe from the book).

  • Soulkitchenjen on February 01, 2023

    Absolutely delicious. Used pinto beans. The whole thing was more of an ordeal that the recipe suggests. Just so good.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.