Carne en su Jugo ("Meat in its Juices") is a Mexican stew of tender beef simmered in a savory tomatillo broth with crispy bacon and comforting pinto beans.
Carne en su Jugo Recipe (Meat in its Juices)
We're cooking up a hearty Mexican stew tonight, my friends. It's called Carne en su Jugo, and you're going to love the way I make mine.
What You'll Love About This Recipe
- My recipe uses traditional Mexican ingredients like tart tomatillos and spicy serrano peppers for the best flavor.
- It's hugely satisfying with lots of tender beef and pinto beans, the perfect meal for any occasion.
- You can easily customize the dish with any of your favorite fresh toppings like diced onions, radishes, and avocado to suit your palate.
What is Carne en su Jugo?
Carne en su Jugo is a dish from the Mexican state of Jalisco which translates to "meat in its juices." It's a comforting stew made with tender pieces of beef simmered low and slow in their own savory broth.
I'm adding crispy bacon and hearty pinto beans, which you'll find in most recipes, along with tangy tomatillo salsa verde for even more flavor.
This is a soul-warming dish you'll love, so hearty and rich in traditional Mexican flavors, a recipe you'll turn to over and over again.
Let's talk about how to make carne en su jugo, shall we?
Carne en su Jugo Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Tomatillos: Provide a tangy base for the verde sauce. You can use green tomatoes as a substitute, though tomatillos are ideal.
- White Onion: Adds sweetness and depth to the sauce; yellow onion works if needed.
- Chili Peppers. I'm using jalapeno peppers for a mild heat, but also serrano pepper for my own personal heat preference. You can skip the serranos for less spicy.
- Fresh Garlic: Garlic makes everything better.
- Fresh Cilantro: For fresh, herbaceous notes. Parsley can work in a pinch.
- Bacon: Adds smoky richness. Chopped ham is a good substitute.
- Beef Chuck or Stew Meat: Beef chuck is a popular choice that always delivers tender, flavorful meat. Flank steak, skirt steak, or sirloin are good alternatives.
- Freshly Ground Cumin: For earthy warmth.
- Beef Broth: Chicken broth can be used in a pinch.
- Pinto Beans: Rounds out the overall dish. You can also use black beans.
- Lime Juice: For an acidic pop. Lemon juice is good, too.
How to Make Carne en su Jugo - the Recipe Method
Make the tomatillo sauce first. Add the tomatillos, serrano, jalapeno, garlic, garlic, salt, and half of the cilantro to a blender or food processor and blend until smooth.
You can also use my Salsa Verde Recipe as a time saver, or make it ahead if desired.
Next, cook the bacon in a large pot or Dutch oven over medium high heat until crispy, then set it aside.
Season the beef pieces with salt, black pepper, and cumin, then sear the pieces in the pot with the bacon fat.
Add the tomatillo sauce and beef broth, then cover and simmer at least 30 minutes.
Stir in the pinto beans with half the bacon and simmer another 10 minutes.
Stir in fresh chopped cilantro and lime juice.
Boom! Done! Your carne en su jugo is ready to serve. Looks great, doesn't it? I'm ready to dig in! This is making me hungry!
Recipe Tips & Notes
- Adjust your cooking time as needed. Simmering time can vary based on the cut of beef used, and also on the size of your cuts. Simmer up to 2-3 hours if needed for very tender beef.
- For a milder stew, skip the serrano peppers. You can also skip the jalapeno for very mild. For more heat, do not core out the peppers, and you can easily double the amount.
- While pinto beans are traditional, you can use black beans or kidney beans for variation.
- This is a great make-ahead dish. As with any beef stew, the flavors deepen over time. Consider making the stew a day in advance and reheating before serving.
Serving Carne en su Jugo
Ladle the stew into bowls and top each bowl with reserved crispy bacon, fresh cilantro, diced white onion, sliced radishes, crumbled queso fresco, and avocado slices.
Serve with warm corn tortillas or crusty bread on the side to soak up the flavorful broth.
The dish pairs nicely with Mexican rice or a simple side salad for a complete meal.
Storage & Leftovers
This recipe will last up to 5 days in the refrigerator in a sealed container.
Freeze portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
To enjoy it again, warm the stew on the stovetop over medium heat until heated through. Add a splash of broth or water if needed to adjust consistency.
That's it, my friends. I hope you enjoy this recipe for Mexican carne en su jugo (meat in its juices). Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Try Some of My Other Popular Recipes
- Beef Birria - If you love beef stew, this is Mexico's most iconic dish.
- Carne Guisada - This is a Puerto Rican beef stew with veggies, another you might love.
- Carne con Papas - Meat and potatoes stew, Latin style.
- Ropa Vieja - This is the National dish of cuba, with tender beef slowly braised then shredded to resemble "old clothes"
- Classic American Beef Stew - You must try the classic American version to really appreciate how other cultures make it their way.
- Get more of my Stew Recipes.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Carne en su Jugo (Meat in its Juices)
Ingredients
FOR THE VERDE SAUCE
- 1 pound tomatillos husked and quartered 1 medium white onion, finely chopped
- 2 jalapeno peppers chopped
- 2 serrano peppers chopped (optional, for extra spicy)
- 4 cloves garlic minced
- Salt to taste
- 1 cup fresh cilantro chopped (divided)
FOR THE CARNE en su JUGO
- 6 slices bacon chopped
- 1½ pounds beef chuck or stew meat sliced into bite-sized pieces (or use flank steak)
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- 3-4 cups low-sodium beef broth use 4 cups for soupier
- 2 cups cooked pinto beans
- Juice of 1 lime
- For Garnish: Fresh chopped cilantro, diced white onion, sliced radish, lime wedges, crumbled queso fresco, sliced avocado
Instructions
- Prepare the Tomatillo Sauce. Add the tomatillos, serrano, jalapeno, garlic, garlic, salt, and half of the cilantro to a blender or food processor and blend until smooth. Set aside.
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate. Leave the rendered fat in the pot.
- Season the beef pieces with salt, black pepper, and ground cumin.
- Increase the heat to medium-high and add the seasoned beef to the pot with the bacon fat. Sear 2-3 minutes per side until browned on all sides.
- Pour in the blended tomatillo verde sauce and beef broth. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, or until the beef is tender to your liking. You can simmer longer if desired.
- Stir in the cooked pinto beans and half of the crispy bacon. Simmer for an additional 10 minutes.
- Stir in the remaining chopped cilantro and lime juice. Adjust seasoning with salt and pepper as needed.
- To Serve. Ladle the stew into bowls. Garnish with the reserved crispy bacon, chopped cilantro, diced onion, sliced radishes, crumbled queso fresco, and sliced avocado. Serve with lime wedges on the side.
Notes
Nutrition Information
jamie says
Looks yummy, I have salsa verde and enchilada sauce based on your recipes. Would this be a good substitue for the verde sauce?
Mike Hultquist says
Yes, you can use it here. Enjoy!
Neil B Kelley says
Made this tonight. Used chuck and let it cook a few hours till tender. Came out wonderful. Your recipes are always wonderful. Thanks Mike!
Mike Hultquist says
I love it! Thanks, Neil! Very glad you enjoyed this one. Big hit here.
Hugo says
Like your recipes this I do belive it is very good, gonna make it again
Mike Hultquist says
Thanks, Hugo! This one is surely delicious! Nice and tender. YUM.