Carne En Su Jugo Recipe: Authentic Beef Stew Delight

Carne En Su Jugo – a phrase that directly translates to “meat in its own juice” – perfectly encapsulates the essence of this magnificent Mexican culinary masterpiece. Today, I am absolutely delighted to guide you through the journey of creating this iconic dish, a truly unforgettable experience for your palate. Imagine tender, thinly sliced beef, simmered to perfection in a deeply savory, aromatic broth infused with the smoky kick of bacon and the vibrant freshness of tomatillos. This isn’t just a meal; it’s a comforting embrace, a symphony of flavors and textures that dance on your tongue with every spoonful, leaving you utterly satisfied.

Originating from the vibrant state of Jalisco, Mexico, Carne En Su Jugo holds a cherished place in Mexican cuisine, particularly in Guadalajara. It’s a dish often enjoyed at bustling eateries or lovingly prepared in homes, known for its hearty and satisfying nature. Its roots speak to a tradition of simple, yet profound flavors, utilizing fresh, high-quality ingredients to create something truly extraordinary. It’s a testament to the fact that some of the best comfort foods are born from humble beginnings and a deep passion for flavor.

What truly makes people fall in love with Carne En Su Jugo is its exquisite balance. The succulent beef, the rich and complex broth that is truly the star of the show – hence the name – and the generous array of fresh garnishes like chopped onion, cilantro, crisp radishes, creamy avocado, and a vibrant squeeze of lime. These fresh elements cut through the richness, creating a dynamic and incredibly satisfying culinary experience. It’s a dish that warms the soul and leaves a lasting impression, proving that authentic Mexican cooking is an art form that everyone can appreciate.

this Recipe

Ingredients:

• For the Carne (Meat):
  • 2 lbs (about 900g) thinly sliced beef, such as sirloin, flank steak, or top round. I always ask my butcher to slice it as thin as possible, almost like for shabu-shabu or cheesesteak, to ensure it cooks quickly and absorbs all those incredible flavors for our Carne En Su Jugo.
  • 8 slices thick-cut bacon, cut into ½-inch pieces. The bacon is not just for flavor; its rendered fat is crucial for searing the beef and provides a smoky base for the entire dish.
  • 1 large white onion, thinly sliced. This adds a foundational sweetness and aroma to the meat as it cooks.
  • 2-3 cloves garlic, minced. Garlic is essential for that aromatic depth in any Mexican dish, especially our “Carne En Su Jugo”.
  • Salt and freshly ground black pepper to taste. Don’t be shy, but remember the bacon will add saltiness.
• For the Sazón (Flavorful Broth/Sauce Base):
  • 1 lb (about 450g) tomatillos, husked and rinsed. These are the heart of the tangy, bright flavor that distinguishes “Carne En Su Jugo”. Look for firm, bright green ones.
  • 2-3 serrano peppers (or jalapeños for less heat), stems removed. Adjust to your spice preference; I usually go for 2 serranos for a pleasant kick.
  • ½ bunch fresh cilantro, roughly chopped (about ½ cup). Fresh herbs bring unparalleled freshness and aroma.
  • 4-5 cloves garlic, peeled. More garlic for the broth base adds even more complexity.
  • ½ large white onion, roughly chopped. This contributes to the savory foundation of the broth.
  • 1 cup beef broth or water, plus more if needed. I prefer a good quality beef broth to amplify the meatiness of our “Carne En Su Jugo”.
  • Salt to taste. You’ll adjust this once everything is combined.
• For the Frijoles de la Olla (Pot Beans – optional, but highly recommended for authentic “Carne En Su Jugo”):
  • 1 (15-ounce) can pinto beans, drained and rinsed, or 1 cup cooked pinto beans. I often just use canned for convenience, but homemade are always superior.
  • ½ cup of the cooking liquid from the beans (if using homemade), or water/beef broth if using canned. This helps them integrate seamlessly into the “Carne En Su Jugo”.
• For Serving and Garnishing (these truly complete the “Carne En Su Jugo” experience):
  • Fresh cilantro, chopped. For a final burst of freshness.
  • Diced white onion. Adds a nice crunch and pungent counterpoint.
  • Radishes, thinly sliced or chopped. Their peppery bite and crisp texture are fantastic.
  • Avocado, diced or sliced. Creaminess is always welcome!
  • Crispy fried bacon bits (reserve some from cooking the meat, or fry extra). Because you can never have too much bacon.
  • Lime wedges. A squeeze of fresh lime juice brightens everything up.
  • Warm corn tortillas. Absolutely essential for scooping up all the delicious juices.
  • Salsa macha or your favorite hot sauce (optional). For those who love extra heat.

1. Preparing the Flavorful Broth Base for your Carne En Su Jugo

1. Roast the Aromatics:

   Preheat your oven’s broiler to high, or heat a cast-iron skillet over medium-high heat. I find that charring the tomatillos and peppers really brings out their depth of flavor, which is absolutely crucial for the robust taste of our “Carne En Su Jugo”. Place the husked and rinsed tomatillos and the serrano peppers directly on a baking sheet. Broil for about 5-7 minutes, flipping once, until they are softened and lightly charred in spots. Alternatively, if using a skillet, cook them for about 8-10 minutes, turning frequently, until they develop a beautiful char and become tender. You’re looking for that smoky, slightly blistered appearance. Don’t worry if they get a little dark; that’s where the magic happens for the rich flavor profile of “Carne En Su Jugo”.

2. Blend the Broth Base:

   Carefully transfer the charred tomatillos and serrano peppers to a blender. Add the ½ bunch of fresh cilantro, the 4-5 peeled garlic cloves, the ½ roughly chopped white onion, and 1 cup of beef broth (or water). If you’re using beef broth, make sure it’s a good quality one, as it will significantly contribute to the overall savoriness of the “Carne En Su Jugo”. Blend on high until you achieve a very smooth consistency. This might take a couple of minutes. A smooth base is key to a velvety broth for your “Carne En Su Jugo”. If your blender struggles, you can add a tiny bit more beef broth or water, just enough to get it moving.

3. Strain for Perfection (Optional, but Recommended):

   For an exceptionally smooth broth, I highly recommend straining the blended mixture through a fine-mesh sieve into a clean bowl. Use the back of a spoon or a spatula to press down on the solids, extracting as much liquid as possible. This step removes any bits of skin or seeds that might remain, giving your “Carne En Su Jugo” a truly refined texture. Discard the remaining solids. While optional, I find this extra step elevates the dish significantly, making for a much more pleasant eating experience. Taste the strained broth and season with salt if necessary, remembering that the bacon and beef will also contribute saltiness later. Set this flavorful green broth aside.

2. Cooking the Bacon and Beef for the Ultimate Carne En Su Jugo

1. Render the Bacon:

   Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the ½-inch pieces of thick-cut bacon. Cook, stirring occasionally, until the bacon is beautifully crispy and has rendered most of its fat. This usually takes about 8-10 minutes. The rendered bacon fat is absolutely essential for searing the beef and building the foundation of flavor for our “Carne En Su Jugo”. Once crispy, use a slotted spoon to transfer the cooked bacon bits to a plate lined with paper towels, reserving at least 2 tablespoons of the rendered bacon fat in the pot. You can reserve some of these crispy bacon bits for garnish later; they make a fantastic topping!

2. Sear the Beef in Batches:

   Increase the heat to medium-high. Add a portion of the thinly sliced beef to the hot bacon fat in the pot. It’s crucial not to overcrowd the pot; sear the beef in batches. If you add too much at once, the meat will steam instead of sear, and we want beautiful caramelization for our “Carne En Su Jugo”. Cook for only 1-2 minutes per side, just until the beef is browned and no longer pink. The goal here is a quick, high-heat sear to lock in the juices and develop a rich, savory crust. As each batch finishes cooking, transfer it to a clean bowl or plate. Repeat with the remaining beef, adding a little more bacon fat or a neutral oil if needed, though the initial amount should be sufficient.

3. Sauté the Onions and Garlic:

   Once all the beef has been seared and removed from the pot, reduce the heat to medium. Add the thinly sliced large white onion to the pot, along with the 2-3 minced garlic cloves. Scrape up any browned bits from the bottom of the pot with a wooden spoon or spatula – these are packed with flavor, and we call this deglazing. Sauté the onions and garlic for about 5-7 minutes, until the onions are softened and translucent, and the garlic is fragrant but not browned. This aromatic base is key to building the next layer of flavor for your “Carne En Su Jugo”.

3. Assembling and Serving Your Carne En Su Jugo

1. Combine and Simmer:

   Return all the seared beef and the reserved crispy bacon bits (excluding any you plan to use for garnish) to the pot with the sautéed onions and garlic. Pour in the strained green tomatillo-chile broth base that you prepared earlier. Stir everything together gently to combine.

2. Integrate the Beans:

   If you’re adding beans, now is the time. Add the drained and rinsed pinto beans to the pot. If using canned beans, I recommend adding about ½ cup of water or beef broth along with them to ensure the “Carne En Su Jugo” maintains a good, soupy consistency. If using homemade beans, add about ½ cup of their cooking liquid for an extra layer of authentic flavor. Bring the mixture to a gentle simmer over medium-low heat.

3. Season and Adjust:

   Once simmering, reduce the heat to low, cover the pot, and let your “Carne En Su Jugo” cook for at least 15-20 minutes. This simmering time allows all the incredible flavors to meld beautifully. The thinly sliced beef will become incredibly tender, practically melting in your mouth, and the sauce will deepen in flavor. Taste the broth and adjust the seasoning with salt and freshly ground black pepper as needed. You want a perfectly balanced, savory, and slightly tangy flavor profile. If the broth seems too thick for your preference, you can add a little more beef broth or hot water until it reaches your desired consistency. Remember, “Carne En Su Jugo” is meant to be a bit soupy, true to its name – “meat in its juices.”

4. Prepare the Garnishes:

   While the “Carne En Su Jugo” simmers, take this time to prepare all your fresh garnishes. Chop extra fresh cilantro, dice some white onion, thinly slice radishes, and cut your avocado. Warm up your corn tortillas. Having these ready ensures a seamless and enjoyable serving experience.

5. Serve Your Delicious Carne En Su Jugo:

   Ladle generous portions of the hot “Carne En Su Jugo” into individual bowls. Ensure each serving gets a good mix of the tender beef, flavorful broth, and beans. Now for the best part: the garnishes! Let everyone customize their bowl. I love a heap of fresh cilantro, a sprinkle of diced white onion, a few slices of crunchy radish, and creamy avocado. Don’t forget those reserved crispy bacon bits for an extra textural contrast and burst of smoky flavor! Serve immediately with warm corn tortillas on the side for scooping up every last drop of that amazing broth. A squeeze of fresh lime juice over the top just before eating truly brightens the entire dish and completes the authentic “Carne En Su Jugo” experience. Enjoy this deeply flavorful and comforting Mexican classic! It’s a dish that truly celebrates the simplicity of good ingredients coming together to create something extraordinary.

Conclusion:

So, there you have it! We’ve journeyed through the steps of creating what I believe is truly one of Mexico’s most underrated culinary treasures. If you’ve been searching for a dish that offers a symphony of flavors, a comforting embrace, and a genuinely authentic taste experience, then your search ends here. This isn’t just another beef stew; it’s a masterclass in how simple, fresh ingredients can be transformed into something utterly profound. Imagine tender, slow-cooked beef, rich and savory, bathed in its own flavorful juices, perfectly complemented by the earthiness of whole beans and the crisp, bright notes of cilantro, onion, and a squeeze of fresh lime. That, my friends, is the magic of what we’ve just learned to prepare.

What makes this recipe a must-try for everyone, from novice cooks to seasoned chefs? It’s the incredibly deep, umami-rich broth that forms the heart of the dish. Each spoonful tells a story of careful simmering, allowing the beef to release its natural goodness and meld with the subtle heat of the chilies and the freshness of the tomatillos. It’s a dish that, despite its seemingly complex flavor profile, is surprisingly approachable to make in your own kitchen. You’ll be amazed at the depth of flavor you can achieve with ingredients that are readily available. It’s also incredibly satisfying, hearty enough for a main meal, yet balanced and vibrant. This dish isn’t just food; it’s an experience, a connection to a rich culinary heritage, and a guaranteed crowd-pleaser that will leave everyone at your table asking for more. Trust me, once you taste this, you’ll understand exactly why it deserves a permanent spot in your recipe rotation.

Serving Your Masterpiece:

Now that you’ve crafted this incredible meal, let’s talk about how to truly savor it. Traditionally, this dish is served piping hot, accompanied by warm corn tortillas – either freshly made or simply warmed through – which are perfect for scooping up every last bit of that exquisite broth and tender meat. I always recommend having a platter of fresh garnishes on hand: finely chopped white onion, plenty of fresh cilantro, and generous wedges of lime are absolutely essential. These vibrant additions cut through the richness and add a refreshing zest that truly elevates the experience. Don’t forget sliced radishes for a peppery crunch and creamy avocado slices or chunky guacamole for an extra layer of indulgence. A dollop of Mexican crema or a drizzle of your favorite spicy salsa verde can also take things up a notch, allowing each diner to customize their bowl to their liking.

Creative Twists & Personalizations:

But the beauty of a classic recipe like this lies in its adaptability. While I adore the traditional approach, feel free to get creative! If you enjoy a bit more heat, you can easily increase the amount of serrano or jalapeño peppers in the initial sauté, or even add a few dried chiles de árbol (rehydrated and blended) to the broth for a smoky kick. For those who love a hearty meal, serving it over a bed of fluffy Mexican rice or with some crusty bolillo bread for dipping is a fantastic option. I’ve even seen delicious variations where a little crumbled queso fresco is added at the end for a mild, salty counterpoint. For a leaner version, you can reduce the amount of bacon or even omit it, relying more on the beef’s natural fats and the robust broth for flavor. And here’s a tip for future meals: this dish often tastes even better the next day as the flavors have more time to meld and deepen, making it a fantastic candidate for meal prepping. You could even consider adding a few sliced bell peppers or zucchini during the last 30 minutes of simmering if you’re looking to boost your vegetable intake, though it veers slightly from the authentic profile, it’s still delicious!

Your Culinary Adventure Awaits!

I genuinely hope you feel inspired and ready to tackle this amazing recipe. There’s something profoundly satisfying about preparing a meal from scratch, especially one that carries such a rich cultural heritage. Don’t be intimidated by the list of ingredients; each one plays a crucial role in building the incredible flavor profile, and the process itself is wonderfully rewarding. Imagine the aroma filling your kitchen, promising a truly memorable dining experience for you and your loved ones. This is your invitation to bring the vibrant, comforting taste of Mexico right into your home.

Now, it’s your turn! I absolutely encourage you to gather your ingredients, follow these steps, and experience the magic for yourself. I promise, the effort is well worth the reward. And when you do, please don’t keep it to yourself! I would be absolutely thrilled to hear all about your culinary journey. Did you love it? Did you add your own unique twist? What were your favorite garnishes? Share your thoughts, your successes, and even your questions with me. Your feedback and experiences are incredibly valuable, and they inspire me to keep sharing these beloved recipes. So, go on, embrace the flavors, make this dish your own, and let’s celebrate the incredible art of home cooking together. Happy cooking, and I can’t wait to hear how your Carne En Su Jugo turned out!

Carne En Su Jugo: Authentic Beef Stew Delight

Carne En Su Jugo, meaning “meat in its own juice,” is a magnificent Mexican beef stew from Jalisco. This comforting dish features tender, thinly sliced beef and crispy beef bacon simmered in a vibrant, savory tomatillo-chile broth, often with pinto beans. It’s garnished generously with fresh cilantro, onion, radishes, avocado, and lime for a balanced, rich, and fresh culinary experience.

Prep Time
45 Minutes

Cook Time
50 Minutes

Total Time
35 Minutes

Servings
4-6 servings

Ingredients

• 2 lbs (900g) thinly sliced beef (sirloin, flank, or top round)
• 8 slices thick-cut beef bacon, cut into ½-inch pieces
• 1 large white onion, thinly sliced
• 2-3 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• 1 lb (450g) tomatillos, husked and rinsed
• 2-3 serrano peppers (or jalapeños), stems removed
• ½ cup fresh cilantro
• 4-5 cloves garlic, peeled
• ½ large white onion, roughly chopped
• 1 cup water or beef broth
• 2 tsp salt (for blend)
• ½ tsp ground cumin
• ¼ tsp black pepper
• 1 (15-ounce) can pinto beans, drained & rinsed, or 1 cup cooked pinto beans
• ½ cup bean cooking liquid, water, or beef broth (for beans)
• Fresh cilantro, chopped (for garnish)
• Diced white onion (for garnish)
• Radishes, thinly sliced or chopped (for garnish)
• Avocado, diced or sliced (for garnish)
• Crispy fried beef bacon bits (for garnish)
• Lime wedges (for garnish)
• Warm corn tortillas
• Salsa macha or hot sauce (optional)

Instructions

1. Step 1
   Preheat oven broiler or a cast-iron skillet to high. Place husked tomatillos and serrano peppers on a baking sheet or in skillet. Broil/cook 5-10 minutes, flipping, until softened and lightly charred. Transfer to a blender. Add ½ cup cilantro, 4-5 peeled garlic cloves, ½ roughly chopped white onion, 1 cup water or beef broth, 2 tsp salt, ½ tsp ground cumin, and ¼ tsp black pepper. Blend until very smooth. For an extra-smooth broth, strain through a fine-mesh sieve, pressing solids, then discard solids. Set aside.
2. Step 2
   Heat a large pot or Dutch oven over medium. Add beef bacon pieces and cook, stirring, until crispy (8-10 mins). Using a slotted spoon, transfer cooked bacon to a plate, reserving some for garnish and at least 2 tablespoons of rendered fat in the pot. Increase heat to medium-high. Sear thinly sliced beef in batches in the hot bacon fat for 1-2 minutes per side until browned. Transfer seared beef to a clean bowl.
3. Step 3
   Reduce heat to medium. Add 1 thinly sliced large white onion and 2-3 minced garlic cloves to the pot. Sauté for 5-7 minutes until softened and fragrant, scraping up any browned bits from the bottom. Return all seared beef and the cooked beef bacon (excluding garnish portion) to the pot. Pour in the prepared green tomatillo-chile broth base. Stir gently to combine.
4. Step 4
   Add the drained pinto beans and ½ cup of bean cooking liquid (or water/beef broth) to the pot. Bring the mixture to a gentle simmer over medium-low heat. Reduce heat to low, cover the pot, and let it cook for at least 15-20 minutes, allowing flavors to meld and the beef to become incredibly tender. Taste the broth and adjust seasoning with salt and pepper as needed; add more broth or hot water if a thinner consistency is desired.
5. Step 5
   While the stew simmers, prepare all garnishes: chop fresh cilantro, dice white onion, thinly slice radishes, and cut avocado. Warm corn tortillas. Ladle generous portions of hot Carne En Su Jugo into individual bowls. Garnish with fresh cilantro, diced white onion, sliced radishes, diced avocado, reserved crispy beef bacon bits, and a squeeze of fresh lime juice. Serve immediately with warm corn tortillas and optional salsa macha or hot sauce.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.