Carne en Su Jugo 🍲 is a traditional Mexican beef stew from Jalisco made with tender beef, bacon, pinto beans, and a fresh tomatillo sauce.
I first published this recipe in 2018, and it has been a favorite ever since. The beef cooks in its own juices before being simmered with the tomatillo sauce, creating a flavorful broth that’s perfect with warm corn tortillas.
If you enjoy Mexican beef stews, also try my Birria Recipe.
Why You’ll Love This Recipe ❤️
- It’s full of flavor. Bacon, beef, fresh tomatillos, serrano peppers, and cilantro make a flavorful broth.
- It’s easy to make. Everything comes together in one pot, with very little prep.
- It cooks in its own juices. You don’t need to brown the meat. Instead, the beef releases its juices before the tomatillo sauce is added.
- It’s a complete meal. The beef, bacon, and pinto beans make this stew hearty and satisfying.
-Maggie
🥣 Instructions
Cooking the Beef
- Cook the bacon in a large stockpot over medium heat.
- With a slotted spoon, remove the bacon and place it on a paper towel to drain any excess fat.
- Season the beef with salt and black pepper.
- Cook the beef in the bacon fat until it releases its juices and is cooked through. You do not need to brown the beef.
Since this is a stew, chop the bacon and beef into bite-sized pieces that are easy to eat with a spoon.
🥩 Cuts of Beef
You can choose whatever cut of beef you like. I prefer sirloin steak or a top round. Skirt steak and flap also work. If using chuck roast, though, trim off excess fat.
Making the Tomatillo Sauce
- Remove the husks from the tomatillos and the stems from the serrano chiles.
- Rinse and place them in a pot along with the garlic and onion.
- Boil for 5 minutes, or until the tomatillos are soft.
- Discard the water used to boil the ingredients.
- Let the ingredients cool slightly, then add them to a blender with the cilantro and salt.
- Blend until smooth.
- Set aside until ready to use.
Making Carne en Su Jugo
- Next add the tomatillo sauce from the blender.
- Add the water and beef bouillon to the pot.
- Stir with a spoon to combine.
- Bring to a soft boil.
- The sauce will be bright green, but it will change colors once it is cooked.
Kinda like Caldillo but with bacon and beans.
This Mexican stew recipe calls for beef bouillon. Bouillon is a very popular ingredient in Mexican cuisine. You can substitute salt or regular beef broth if you prefer.
🙋🏻♀️ Frequently Asked Questions
Carne en Su Jugo means “meat in its own juices.” It’s a traditional Mexican stew from Jalisco made with beef, bacon, pinto beans, and a fresh tomatillo sauce.
I like to use sirloin steak or top round, but skirt steak and flap steak also work well. Chuck roast can be used, too. If using chuck roast, trim away excess fat before cutting it into small pieces.
Yes. For this recipe, the tomatillos, serrano chiles, onion, and garlic are boiled until the tomatillos are soft. The cooking water is discarded before the ingredients are blended with fresh water and cilantro.
Carne en Su Jugo has some heat from the serrano chiles. Use 2 serrano peppers for a moderate amount of heat, or add a third if you like it spicier.
To store in the fridge, place in an airtight container and consume within 4 days. Reheat on high heat in the microwave for 2 ½-3 minutes. This soup freezes very well. Place leftovers in an airtight freezable bag for up to 5 months.
🍴 More Mexican Beef Recipes
To serve Carne en Su Jugo, ladle the stew into a large bowl with a spoonful of cooked pinto beans. Top with cilantro, green onions, and the reserved bacon. Some people also add radishes, avocado, and lime wedges.
Corn tortillas are a must when eating this dish. You want to savor all that flavorful broth with every bite.
Carne En Su Jugo
Ingredients
To Cook The Beef:
To Make The Tomatillo Sauce:
- 6 tomatillos
- 2 serrano peppers if you like it spicy, add 3 serrano peppers
- ½ onion
- 2 garlic cloves
- 2 cups water cook tomatillos
- ½ bunch of cilantro
- ½ teaspoon salt
- 2 cups water to blend sauce
To Make Carne En Su Jugo:
- 1 ½ tbsps beef bouillon (or substitute for salt)
- 4 cups water
- 2 cups pinto beans cooked
- cilantro for garnish
- lime wedges optional
- radishes optional
Instructions
Cooking the Beef:
- 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).
Making the Sauce:
- Remove the husks from the tomatillos.
- Remove the stems from the serrano peppers.
- Rinse the tomatillos and serrano peppers and place in a pot.
- Place in a pot along with onion, garlic, and 2 cups of water.
- Cover and boil for 5 minutes, or until the tomatillos are soft.
- Discard the water used to boil.
- Cool the ingredients slightly.
- Add the tomatillos, onion, garlic, salt, cilantro, 2 cups fresh water to a blender.
- Blend until smooth. Set aside until ready to use.
Making Carne en Su Jugo:
- 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 to combine and taste for good measure.
- Cover and cook for 20 minutes.
To Serve:
- To serve, add some of the stew into a big bowl along with a spoonful of cooked beans.
- Then, top with cilantro, green onions, and reserved bacon.
- Optional: radishes, avocado, and lime wedges.
Video
Notes
- This soup freezes very well. Place leftovers in an airtight freezable bag for up to 5 months.
- To store in the fridge, place in an airtight container and consume within 4 days. Reheat on high heat in the microwave for 2 ½ to 3 minutes.
I wanna make this and a lot of your recipes but I wish you added instructions for a very low tech kitchen. Blenders worth a darn are not affordable to me. I wish you had instructions for the salsas that didn’t revolve around a blender.
Thank you so much for sharing this! You make a completely fair point, and I love that you brought it up. While modern blenders and food processors are super convenient, traditional Mexican cooking actually relied on a completely low-tech kitchen for centuries!
You can easily make recipes using just a few simple tools you probably already have:
The Traditional Molcajete (or Mortar & Pestle): If you can find an affordable stone or granite mortar and pestle (often found at local Latin markets or thrift stores for just a few dollars), it actually releases the oils from the chiles and garlic in a way a blender never can, giving your salsa an incredible flavor.
The Old-School Chop & Simmer: For cooked salsas, you can finely mince your tomatoes, onions, garlic, and chiles by hand on a cutting board, then put them straight into a hot skillet with a little oil. As they simmer down, use the back of a wooden spoon or a potato masher to break everything down into a chunky, delicious texture.
Thank you for inspiring me. I’m definitely going to start adding low-tech notes to my recipes so everyone can make them, no matter what tools they have in their kitchen!
My family loves this recipe and it is ask for frequent
Family-approved = the best compliment! So glad you enjoyed this recipe.
Very, very good. My daughter, a very picky eater who generally prefers pizza and candy, fell in love with su jugo when I ordered it for myself in a restaurant. She’s been asking us to make it at home, and we happily oblige. This one fits the bill. It’s lovely. Tonight I threw in some Corona beans and wild rice I had on hand. Not traditional but nice additions. Thanks for a great recipe.
Very, very good, right? Picky eaters giving the nod is the real victory! 🙌 Your twist with Corona beans and wild rice? Genius! Not traditional, but hey, who’s keeping score? Thanks for making the recipe your own.
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!