One of the wonderful things about living in California is we have fantastic Mexican food. However, while the food in most restaurants is really good, it is not the real home cooking I really enjoy. So, when we went to visit our neighbors, Monica made a completely authentic Mexican soup and it was stunning. It was honestly one the best things I have ever eaten, so I asked Monica to send me the recipe. Here it is and I can promise you, it is just amazing. Enjoy!
2 lbs. Flap/Skirt Steak (ranchera), cut into small strips
Garlic Salt (to taste)
Black Pepper (to taste)
16 Pearl Onions, boiled
1/2 a bunch of Cilantro
3 Garlic Cloves
1 Jalapeño or 2 Serrano Chilies
1 1/2 cups water or chicken broth
2 heaping teaspoons Chicken Bullion
In blender, add all the sauce ingredients and blend until liquefied. (I added 1 cup of water to the blender first and then when I poured the sauce in the meat mixture, I poured the other half cup of water into the blender to swished it around to get whatever got stuck to the blender. Don\’t leave any goodness behind.)
Fry bacon until crisp. Remove bacon and put on paper towels to drain. Add meat to bacon grease and fry until just about done (medium-high heat). As you\’re frying the meat add garlic salt and pepper to taste.