Carne En Su Jugo: Savory Beef Stew in Its Own Rich Juices

Carne En Su Jugo – what a delightful symphony of flavors awaits! I am absolutely thrilled to introduce you to one of Mexico’s most cherished and comforting dishes, a true culinary gem originating from the vibrant state of Jalisco. Imagine a bowl brimming with incredibly tender, thinly sliced beef, simmered to perfection in its own savory juices, creating a rich and aromatic broth that is simply irresistible. This is not just a meal; it’s an experience, deeply rooted in Mexican culinary tradition and beloved for generations, offering a taste of authentic Mexican home cooking right in your own kitchen.

Why This Jalisco Staple Captures Hearts

People fall in love with this dish for so many wonderful reasons. The depth of flavor in every spoonful is astounding, a harmonious blend of savory beef, smoky bacon, and just the right touch of spices and fresh lime. The tender beef practically melts in your mouth, perfectly complemented by the crisp, salty bits of bacon, and often served with a sprinkle of fresh cilantro and onion, perhaps a few pinto beans. It’s a dish that offers profound satisfaction, incredibly hearty and wonderfully convenient, making it a perfect choice for both weeknight dinners and special gatherings. Preparing this authentic Carne En Su Jugo at home is a rewarding journey, and I am confident that once you taste its magic, it will swiftly become a cherished favorite in your own culinary repertoire.

this Recipe

Ingredients:

Embarking on the journey to create an authentic Carne En Su Jugo is a truly rewarding experience, and it all begins with selecting the freshest, highest-quality ingredients. Each component plays a vital role in building the complex and incredibly satisfying flavors that define this beloved dish from Jalisco.

• For the Beef and Bacon Base:
  • 2 lbs (approx. 900g) Beef Sirloin or Flank Steak: I always recommend a lean cut that can be sliced incredibly thin. Sirloin or flank steak works beautifully as it holds its shape and cooks quickly, absorbing all the wonderful flavors of our Carne En Su Jugo. Ask your butcher to slice it for you, or partially freeze it at home for easier, super-thin slicing against the grain.
  • 8-10 slices (approx. 200g) Thick-Cut Bacon: The bacon is non-negotiable! It renders out a flavorful fat that we’ll use to sear our beef, and the crispy bits add a delightful textural contrast. I prefer thick-cut for more substantial crispy pieces.
  • 1/2 White Onion, thinly sliced: For sautéing with the beef, adding a foundational layer of sweetness and aroma.
  • 2 cloves Garlic, minced: Aromatic essential for depth.
• For the Flavorful Broth (The “Jugo”):
  • 1 lb (approx. 450g) Fresh Tomatillos: Husked and rinsed thoroughly. These are the heart of the tangy, bright flavor profile of our Carne En Su Jugo. They provide that unique, slightly acidic base.
  • 2-4 Serrano Peppers: Or more, to taste! If you like things spicier, don’t hesitate to add an extra one or two. For less heat, you can remove the seeds and veins. I usually go for 3-4 because I love a good kick in my Carne En Su Jugo.
  • 1/2 bunch Fresh Cilantro (about 1 cup packed): Washed and roughly chopped. This brings incredible freshness and a distinctive herbaceous note to the broth.
  • 1/4 White Onion: Roughly chopped, for blending into the broth.
  • 2 cloves Garlic: Peeled, for blending.
  • 1 cup Chicken Broth or Water: To help blend the tomatillo mixture into a smooth sauce and to thin the broth slightly. You might need a little more depending on your desired consistency.
  • Salt and Freshly Ground Black Pepper: To season the broth and the beef. Remember to taste as you go!
• For the Beans (Frijoles de la Olla):
  • 1 can (15 oz / 425g) Pinto Beans: Drained and rinsed, or 1.5 cups of freshly cooked pinto beans. While you can cook them from scratch, canned beans are a fantastic time-saver and perfectly acceptable for this dish. They are essential to the overall experience of Carne En Su Jugo.
  • 1/4 White Onion: For cooking with the beans.
  • 1 clove Garlic: For cooking with the beans.
  • Water or Bean Broth: Enough to cover the beans for simmering.
• For the Garnishes (Absolutely Essential!):
  • 1-2 Avocados: Diced or sliced. Creamy and cooling, a perfect counterpoint to the rich and spicy flavors.
  • 1/2 bunch Fresh Cilantro: Roughly chopped, for sprinkling generously.
  • 1/2 White Onion: Finely diced, for a sharp, fresh bite.
  • Radishes: Thinly sliced, adding a crisp texture and peppery freshness.
  • Limes: Wedges, for squeezing over individual portions. The fresh citrus brightens everything up.
  • Crispy Bacon Bits: From the bacon cooked earlier, for extra crunch and smoky flavor.
  • Warm Corn Tortillas: For serving alongside, perfect for scooping up every last drop of that amazing jugo.

Preparing the Bacon and Beef:

The foundation of a truly magnificent Carne En Su Jugo begins with the proper handling of our bacon and beef. This initial stage is crucial for building deep layers of flavor that will permeate the entire dish.

1. Crisp the Bacon: In a large, heavy-bottomed pot or Dutch oven (the same one you plan to cook your Carne En Su Jugo in for maximum flavor transfer), lay out your strips of thick-cut bacon. Cook over medium heat, stirring occasionally, until the bacon is beautifully crispy and has rendered most of its fat. This usually takes about 8-10 minutes. Do not rush this step; patiently rendering the fat is key.
2. Remove Bacon and Reserve Fat: Using a slotted spoon, carefully remove the crispy bacon bits from the pot and transfer them to a plate lined with paper towels. Set them aside; these will be our glorious garnish later. Now, here’s a crucial tip: leave about 2-3 tablespoons of the rendered bacon fat in the pot. This flavorful fat is going to be the secret weapon for searing our beef. If there’s too much fat, carefully spoon out the excess and save it for another use (it’s amazing for frying eggs!).
3. Prepare the Beef: If you haven’t already, take your sirloin or flank steak and slice it as thinly as humanly possible, against the grain. The thinner the slices, the more tender your Carne En Su Jugo will be, and the quicker it will cook to perfection. Think almost shaved beef – that’s the ideal texture we’re aiming for.
4. Sear the Beef in Batches: Increase the heat under your pot to medium-high. Add a third of your thinly sliced beef to the hot bacon fat. You want to sear it quickly until it’s beautifully browned on all sides, about 2-3 minutes per batch. It’s incredibly important not to overcrowd the pan, as this will steam the meat instead of searing it, preventing that delicious caramelization. Sear in two or three batches, transferring each browned batch to a separate bowl as it finishes. Season the beef lightly with salt and pepper as you sear it.
5. Sauté Aromatics with Remaining Beef: Once all the beef is seared and removed, you might notice some delicious browned bits (fond) stuck to the bottom of the pot. Don’t worry, we’ll deglaze that soon! Add the thinly sliced white onion to the pot with any remaining bacon fat. Sauté for about 3-5 minutes until softened and translucent, scraping up those flavorful browned bits from the bottom of the pot as the onion releases its moisture. Then, add the minced garlic and cook for another minute until fragrant. Return all the seared beef and any accumulated juices from the bowl back into the pot with the sautéed onions and garlic. Give it a good stir to combine.

Crafting the Flavorful Broth for Your Carne En Su Jugo:

The “jugo” or juice is truly the soul of this Carne En Su Jugo. It’s a vibrant, tangy, and subtly spicy concoction that brings all the elements together. Getting this right is paramount for the dish’s authentic character.

6. Prepare the Broth Ingredients: Start by husking and thoroughly rinsing your tomatillos. They often have a sticky residue, so a good wash is essential. Place the clean tomatillos and your serrano peppers (stems removed) in a medium saucepan.
7. Boil or Roast Tomatillos and Peppers:
   • Boiling Method (Quicker): Cover the tomatillos and serrano peppers with water and bring to a boil over medium-high heat. Reduce the heat and simmer for about 10-15 minutes, or until the tomatillos have softened and changed to a duller, olive-green color. The serranos will also soften.
   • Roasting Method (Deeper Flavor – My Preference for Carne En Su Jugo): For an even richer, smoky flavor, you can roast the tomatillos and serranos instead of boiling. Place them on a baking sheet and roast under a broiler or in a very hot oven (400°F/200°C) for 10-15 minutes, turning once, until they are softened and slightly charred. This method adds an extra dimension to the Carne En Su Jugo broth.
8. Blend the Broth Base: Once the tomatillos and peppers are cooked (either boiled or roasted), carefully transfer them to a blender. Add the roughly chopped 1/4 white onion, 2 cloves of peeled garlic, and the half bunch of fresh cilantro. Pour in 1 cup of chicken broth or water.
9. Achieve a Smooth Consistency: Blend until the mixture is completely smooth and vibrant green. It should be a beautiful, emulsified liquid. If it’s too thick, you can add a little more chicken broth or water, a tablespoon at a time, until it reaches a pourable, sauce-like consistency.
10. Season the Broth: Taste the blended broth base. Season generously with salt and a pinch of black pepper. Remember, this is going to flavor all the beef and beans, so it needs to be well-seasoned. Don’t be afraid to adjust for spice level here; if you want more heat, you could add another raw serrano or a pinch of dried chile de árbol.

Assembling and Simmering the Carne En Su Jugo:

Now comes the magical part where all our prepared elements come together to create the incredible Carne En Su Jugo. This is where the flavors truly meld and deepen.

11. Combine Beef and Broth: Pour the vibrant green tomatillo-serrano broth directly into the pot with the seared beef, sautéed onions, and garlic. Stir everything gently to ensure the beef is well coated in the flavorful liquid.
12. Add the Beans: Drain and rinse your canned pinto beans (if using canned). Add the beans to the pot. If you’re using freshly cooked frijoles de la olla, add them along with a little of their cooking liquid for extra flavor.
13. Adjust Liquid and Seasoning: Add enough additional chicken broth or water to just barely cover the beef and beans. The goal is for the beef to cook in its “own juice” (en su jugo), so we don’t want to drown it, but ensure everything is submerged enough to simmer properly. Bring the mixture to a gentle simmer over medium heat.
14. Gentle Simmering: Once simmering, reduce the heat to low, cover the pot, and let your Carne En Su Jugo cook for at least 30-45 minutes. During this time, the beef will become incredibly tender, and the flavors will meld beautifully. I often let mine go for an hour, stirring occasionally, for the most profound depth of flavor. The longer it simmers gently, the more tender the beef becomes and the more the flavors infuse.
15. Final Taste Test: After simmering, remove the lid and give the Carne En Su Jugo a final taste. Adjust seasoning if necessary. You might find it needs a little more salt, a touch more pepper, or even a squeeze of fresh lime juice to brighten it up just before serving.

Preparing the Beans and Garnishes:

While the main pot of Carne En Su Jugo is simmering away, take this opportunity to prepare the accompanying frijoles and all those essential garnishes. These aren’t just an afterthought; they are integral to the complete and authentic experience of this Jalisco specialty.

16. Cook the Pinto Beans (if from scratch): If you chose to cook your pinto beans from scratch, I typically do this in a separate pot. In a medium saucepan, combine the drained and rinsed pinto beans with about 2-3 cups of water or bean broth, a quarter of a white onion, and one clove of garlic. Bring to a boil, then reduce heat and simmer gently for at least 20-30 minutes, or until the beans are tender. Season with salt to taste near the end of cooking. The key here is to have tender, flavorful beans ready to join the Carne En Su Jugo.
17. Prepare the Avocado: Carefully slice your avocados in half, remove the pit, and gently scoop out the flesh. Dice it into small, even pieces or slice it thinly. A perfectly ripe avocado adds a wonderful creaminess that cools the palate.
18. Chop Fresh Cilantro: Wash and thoroughly dry the remaining half bunch of fresh cilantro. Finely chop it; we’ll be using this as a fresh, aromatic sprinkle.
19. Dice White Onion: Take your remaining half white onion and finely dice it. The sharp, fresh crunch of raw onion is a classic accompaniment and really cuts through the richness of the Carne En Su Jugo.
20. Slice Radishes: Wash and thinly slice the radishes. Their peppery bite and crisp texture offer another fantastic contrast.
21. Prepare Lime Wedges: Cut your fresh limes into wedges. A generous squeeze of fresh lime juice at the table is absolutely essential for brightening the flavors of your Carne En Su Jugo.
22. Gather Crispy Bacon Bits: Remember those crispy bacon bits we set aside earlier? Make sure they are ready to be sprinkled over the top just before serving. Their smoky crunch is truly addictive!
23. Warm Tortillas: If serving with corn tortillas (highly recommended!), warm them gently on a comal, in a dry skillet, or wrapped in a damp paper towel in the microwave until soft and pliable. They’re perfect for scooping up the tender beef and flavorful jugo.

Serving Your Delicious Carne En Su Jugo:

Once your Carne En Su Jugo has simmered to perfection and all your garnishes are ready, it’s time to assemble and enjoy this incredible, comforting meal. Presentation is part of the experience, especially with such a rich and flavorful dish.

24. Ladling the Carne En Su Jugo: Carefully ladle generous portions of the hot Carne En Su Jugo into individual serving bowls. Ensure each bowl gets a good amount of the tender beef, the flavorful broth (the ‘jugo’), and plenty of those delicious pinto beans. The broth should be a lovely, slightly thick consistency, coating the meat beautifully.
25. Garnish Generously: This is where the magic happens! Encourage everyone to customize their bowl of Carne En Su Jugo.
    • Start by sprinkling a generous amount of the freshly diced avocado over the top.
    • Follow with a scattering of the finely diced white onion.
    • Add a spoonful of the fresh, chopped cilantro.
    • Arrange a few thin slices of radish for that refreshing crunch and peppery note.
    • And don’t forget those irresistible crispy bacon bits! They add texture and an extra layer of smoky flavor that truly elevates the dish.
26. Add a Squeeze of Lime: Place a fresh lime wedge on the side of each bowl or provide a platter of wedges for everyone to use. A squeeze of fresh lime juice just before eating is absolutely transformative for Carne En Su Jugo; it brightens all the rich flavors.
27. Serve with Warm Tortillas: Present your masterpiece with a basket of warm corn tortillas. These are perfect for scooping up every last bit of the beef, beans, and the incredible juice. Some people like to make small tacos with the meat and garnishes, while others simply use them to soak up the flavorful broth.
28. Enjoy! Take a moment to appreciate the vibrant colors and aromas before diving into your homemade Carne En Su Jugo. It’s a dish that truly warms the soul and satisfies the palate, a testament to the rich culinary traditions of Mexico. This dish is perfect for a comforting weeknight dinner or for sharing with friends and family during a special gathering. The balance of tender beef, spicy broth, and fresh garnishes makes every bite a delightful experience.

Conclusion:

And there you have it, my friends! We’ve journeyed through the steps of creating a truly remarkable dish, a culinary experience that I can genuinely say will captivate your senses and warm your soul. If you’ve been following along, you’ve likely already started to imagine the incredible aromas filling your kitchen, the rich, savory broth simmering on the stove, and the tender, flavorful meat just waiting to be savored. This isn’t just another dinner recipe; it’s an invitation to experience the heart and soul of traditional Mexican comfort food. I truly believe that once you try this recipe, it will quickly become a cherished staple in your home, one you’ll be eager to revisit time and time again.

What makes this particular dish a true must-try is its profound depth of flavor, achieved through a relatively simple process. The careful balance of rich beef, crispy bacon, and the vibrant freshness of cilantro and lime in its signature broth creates a symphony for your taste buds. Every spoonful tells a story of hearty, honest cooking, and the way the ingredients meld together is nothing short of magical. It’s comforting, it’s robust, and it’s surprisingly elegant despite its rustic charm. You’ll be amazed at how such a seemingly straightforward combination of ingredients can produce such an incredibly complex and satisfying result. This is comfort food at its absolute finest, delivering a warmth that extends far beyond your plate.

Now, let’s talk about the best ways to enjoy your homemade masterpiece. While the dish is absolutely stunning on its own, I have some favorite serving suggestions that truly elevate the experience. Traditionally, I love to serve it with warm corn tortillas on the side, perfect for scooping up every last drop of that glorious broth and the tender bits of meat. A sprinkle of freshly chopped cilantro and a finely diced white onion are non-negotiable garnishes for me – they add a burst of freshness and a slight crunch that contrasts beautifully with the richness of the soup. And please, don’t forget a generous squeeze of fresh lime juice right before serving; it brightens up all the flavors and adds that essential zing that makes the whole dish sing. For a more substantial meal, consider pairing it with a side of fluffy Mexican rice, perhaps with a touch of tomato, or even some creamy refried beans. The beauty of this meal is its versatility; it pairs wonderfully with so many traditional Mexican sides, allowing you to create a complete and unforgettable feast.

But wait, the adventure doesn’t stop there! One of the things I adore about cooking is the opportunity to personalize a recipe, to make it truly your own. While the classic preparation for Carne En Su Jugo is perfection in a bowl, don’t hesitate to experiment with a few variations to suit your taste. If you love a bit more heat, a few slices of fresh or pickled jalapeño added directly to your bowl, or even a dash of your favorite smoky chipotle salsa, would be fantastic. For those who enjoy a little extra texture, thinly sliced radishes can offer a wonderful peppery crunch. You could also explore different cuts of beef, though flank or skirt steak are highly recommended for their texture and ability to absorb flavor. Some people even like to add a handful of cooked pinto beans directly into the broth for an even heartier stew. Or, if you’re looking to sneak in a few more vegetables, a small amount of diced bell peppers or zucchini could be added towards the end of the cooking process, just enough to soften slightly but still retain a bit of bite. Remember, these are just suggestions to spark your creativity; the core recipe is so robust that it welcomes minor tweaks.

Your Culinary Journey Awaits!

So, my culinary comrades, I implore you: clear your calendar, gather your ingredients, and set aside some time this week to embark on this delicious adventure. You won’t regret it. The reward for your efforts will be a bowl brimming with flavor, a comforting embrace that will leave you feeling deeply satisfied and truly nourished. There’s a profound joy in preparing a meal that brings smiles to the faces of those you share it with, and this recipe is absolutely one of those dishes that delivers on that promise. Imagine the compliments you’ll receive, the delighted expressions as your family and friends take their first bite. It’s more than just food; it’s an experience, a moment of shared happiness around the table.

Once you’ve made your batch, I would absolutely love to hear about your experience! Did you stick to the traditional garnishes, or did you venture into some exciting variations? What was your favorite part of the cooking process, or the most surprising flavor note you discovered? Please, don’t be shy! Share your stories, your photos, your triumphs, and even your questions in the comments section below. Your insights not only inspire me but also help others in our cooking community. Let’s build a vibrant space where we can all learn and grow together through the shared love of amazing food. Happy cooking, and I can’t wait to hear all about your delicious endeavors!

Carne En Su Jugo: Savory Beef Stew in Its Own Rich Juices

Carne En Su Jugo – what a delightful symphony of flavors awaits! I am absolutely thrilled to introduce you to one of Mexico’s most cherished and comforting dishes, a true culinary gem originating from the vibrant state of Jalisco. Imagine a bowl brimming with incredibly tender, thinly sliced beef, simmered to perfection in its own savory juices, creating a rich and aromatic broth that is simply irresistible. This is not just a meal; it’s an experience, deeply rooted in Mexican culinary tradition and beloved for generations, offering a taste of authentic Mexican home cooking right in your own kitchen.

Prep Time
40 Minutes

Cook Time
30 Minutes

Total Time
10 Minutes

Servings
6-8 servings

Ingredients

• 2 lbs Beef Sirloin or Flank Steak, thinly sliced
• 8-10 slices Thick-Cut Beef Bacon
• 1/2 White Onion, thinly sliced
• 2 cloves Garlic, minced
• 1 lb Fresh Tomatillos, husked & rinsed
• 2-4 Serrano Peppers, stems removed
• 1/2 cup Fresh Cilantro, roughly chopped (for blending)
• 1/4 White Onion, roughly chopped (for blending)
• 2 cloves Garlic, peeled (for blending)
• 1 cup Chicken Broth or Water
• 2 teaspoons Salt
• Freshly Ground Black Pepper, to taste
• 1/2 teaspoon Ground Cumin
• 1 can (15 oz) Pinto Beans, drained & rinsed
• 1-2 Avocados, diced or sliced (for garnish)
• 1/2 cup Fresh Cilantro, chopped (for garnish)
• 1/2 White Onion, finely diced (for garnish)
• Radishes, thinly sliced (for garnish)
• Limes, cut into wedges (for garnish)
• Warm Corn Tortillas

Instructions

1. Step 1
   In a large pot, cook 8-10 slices thick-cut beef bacon over medium heat until crispy. Remove bacon bits to paper towels for garnish; reserve 2-3 tablespoons rendered fat in the pot.
2. Step 2
   Thinly slice 2 lbs beef sirloin or flank steak. Increase heat to medium-high. Sear beef in batches in the reserved beef bacon fat until browned (2-3 minutes per batch). Season lightly with salt and pepper. Transfer seared beef to a bowl.
3. Step 3
   In the same pot, sauté 1/2 thinly sliced white onion until softened (3-5 minutes), scraping up any browned bits. Add 2 minced garlic cloves; cook for 1 minute until fragrant. Return seared beef and any accumulated juices to the pot.
4. Step 4
   Husk and thoroughly rinse 1 lb tomatillos. Place tomatillos and 2-4 serrano peppers (stems removed) in a saucepan, cover with water, and boil 10-15 minutes until soft; alternatively, roast them at 400°F (200°C) for 10-15 minutes for a deeper flavor.
5. Step 5
   Carefully transfer cooked tomatillos and peppers to a blender. Add 1/4 roughly chopped white onion, 2 peeled garlic cloves, 1/2 cup fresh cilantro, 1 cup chicken broth/water, 2 teaspoons salt, black pepper to taste, and 1/2 teaspoon ground cumin. Blend until completely smooth.
6. Step 6
   Pour the blended broth into the pot with the seared beef, onions, and garlic. Add 1 can (15 oz) drained and rinsed pinto beans. Add additional chicken broth or water to just barely cover the ingredients. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 30-60 minutes, or until the beef is incredibly tender and flavors are well-melded. Taste and adjust seasoning as needed.
7. Step 7
   While the stew simmers, dice 1-2 avocados, finely chop 1/2 cup fresh cilantro, finely dice 1/2 white onion, thinly slice radishes, and cut limes into wedges. Warm your corn tortillas.
8. Step 8
   Ladle hot Carne En Su Jugo into individual serving bowls. Garnish generously with diced avocado, finely diced white onion, chopped cilantro, thinly sliced radishes, and the reserved crispy beef bacon bits. Serve with fresh lime wedges and warm corn tortillas for scooping.

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.