Carne en Su Jugo is perfect for when it’s cold in San Diego.
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For us, 59 degrees is cold … Brrr!
I even had the heater on. Laugh, if you will, East Coasters. That meant soup.
This Mexican stew is Mmm Mmm good!
Table of Contents
Instructions
- Cook the bacon in a large stockpot.
Some people will leave their bacon in large, long pieces.
Since it is a soup, I like tiny, chopped up pieces. Remove from the pot and set aside.
When the bacon is in large pieces, I have heard of people call this “carnes en su jugo,” as in plural.
- Season the beef with salt and pepper.
- Then cook it in the bacon fat.
You can choose whatever cut of beef you like, but you need to chop it up into tiny pieces.
- While this is happening, blend the tomatillos, garlic, onion, serrano peppers, and cilantro until smooth.
- Set aside until ready to use.
Salsa verde uses cooked tomatillos. Here, the tomatillos are not cooked. They cook when added to the pot.
In a pinch, it can be ok to use salsa verde. However, there are a few things you have to consider:
If you do this, taste for salt. Whenever you combine two recipes, the salt levels change.
I would add the salsa verde, then taste for salt. If it is too salty, add water.
- Then add half the bacon.
You do not want to brown the meat. What you’re looking for is for the meat juices to come out.
The beef is not shredded like in Birria de Res.
- Next add the tomatillo sauce from the blender.
The sauce will be bright green, but it will change colors once it is cooked.
Kinda like chile verde but soupier and with beef.
- Add the water and beef bouillon to the pot.
- Bring to a simmer.
This Mexican stew recipe calls for beef bouillon. Bouillon is a very popular ingredient in the Mexican cuisine. You can swap it out for salt or beef broth.
Freezing Instructions
This soup freezes very well. In the freeze, it can last up to 6 months.
Make sure you cool completely before placing it in a freezer plastic bag. Then put it inside the freezer.
It can last up 3-4 days in the fridge.
More Mexican Beef Recipes:
Carne En Su Jugo is served in a big bowl with beans and topped with cilantro. Some people will add radishes, or lime, or both.
Tortillas are a must when eating this dish. You want savor all that flavor. Enjoy!
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Did you make this recipe? Please rate the recipe below!
Carne En Su Jugo
Ingredients
- 6 slices bacon chopped
- 2 lbs chuck roast cut into ½-inch pieces
- 1 tbspn Salt
- 1 tspn Pepper
- ½ onion
- 2 garlic cloves
- 6 tomatillos
- 1-2 serrano peppers if you like it spicy, add 2 serrano peppers
- ½ bunch of cilantro
- 6 cups water divided
- 2 tablespoons beef bouillon
- 2 cups pinto beans cooked
- Cilantro for garnish
- Lime wedges optional
- Radishes optional
Instructions
- In a large pot, cook the bacon.
- Remove the cooked bacon from the pot and set aside.
- Season the beef with salt and pepper.
- Reduce the heat.
- Add the beef to the pot.
- (You do not want to brown the beef. You simply want the beef juices to release).
- In the meantime, add onion, garlic, tomatillos, serrano peppers, cilantro and 2 cups of water in a blender.
- Blend until smooth.
- Once the beef has released its juices, add the tomatillo sauce.
- Return half of the bacon to the pot.
- (Leave half of the bacon for garnish).
- Add 4 cups of water and the beef bouillon.
- Stir.
- Taste for good measure.
- Cover and cook for 20 minutes.
- To serve, add 3-4 tablespoons of pinto beans to a large bowl.
- Add a ladle full of the Carne En Su Jugo and top with cilantro (if using), radishes (if using) and serve with lime wedges.
- Enjoy!
Video
Notes
Nutrition
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
My husband loved it and he is very picky!!! 😊❤️ Thank you!!! We love it!!! I will make it again!! 😋🤤
So glad he liked it. My hubby and son are super picky too. lol.
Everyone I make this soup for loves it. Thank you
So glad you enjoyed this!
Yummy! I did cook in crockpot though. Felt like a long cook was in order! Squeeze of lime, pinch of cheddar cheese and a warm tortilla!!! Will definitely make again!!
Glad you enjoyed this
Best carne en su jugo recipe! And so easy to make!
Thank you! My family loves this recipe too.
This dish has all the ingredients I love! Looks like a delicious and hearty dinner!
Absolutely! Carne en su jugo is a flavor-packed dish that’s perfect for a delicious and hearty dinner. Hope you enjoy!
It looks so flavorful! And thanks for sharing facts about it.
Glad you liked this Carne en su Jugo recipe! It’s definitely a dish packed with flavor and deliciousness.
This recipe has me written ALL over it! Making this ASAP!
You’re definitely in for a treat! This dish is packed with delicious flavors and is sure to satisfy your cravings.
I am drooling. This looks so delicious. I know my family will enjoy it!
Thank you! Hope you and your family like it.
I have always loved food with a little spice and this meat fits the bill. I know this will be a great favorite when cooking beef.
This Mexican dish is known for its flavorful and slightly spicy beef cooked in its own juices, and it’s a delicious and comforting meal. Hope you enjoy making this Carne en su jugo recipe!
Aww yeah. I would eat my weight in that! I love all those ingredients. It’s perfect for a cold day.
I agree! Carne en su jugo is a perfect dish for a cold day, with its rich flavors and comforting warmth. Yum!