Carne en su Jugo (Meat in its Juices)

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 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 idea..
• 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.

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!

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.
• 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.