Carne En Su Jugo translated means “meat cooked in its own juices.” This traditional Mexican recipe comes from the State of Jalisco. It’s a flavorful and delicious beef soup cooked in a savory tomatillo broth. Usually served with beans.
It was drizzling the other day in San Diego.
For us, it was cold. 59 degrees… Brrr!
I even had the heater on. Laugh, if you will, East Coasters. That meant soup.
In this case, it meant Carne En Su Jugo. This soup is Mmm Mmm good!
This Carne En Su Jugo recipe starts with bacon.
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.
Again, carne en su jugo is a soup. You want to make it easy to eat.
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.
You do not want to brown the meat.
What you’re looking for is for the meat juices to come out.
Then add half the bacon.
Next add the tomatillo sauce from the blender. The sauce will be bright green, but it will change colors once it is cooked.
This Carne en Su Jugo recipe calls for beef bouillon.
Add the water and beef bouillon to the pot. Bring to a simmer.
Bouillon is a very popular ingredient in the Mexican cuisine. You can swap it out for salt or beef broth.
Freezing Carne en Su Jugo
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.
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!
Watch How to Make Carne En Su Jugo
Carne En Su Jugo
- 6 slices bacon chopped
- 2 lbs chuck roast cut into 1/2-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
- 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.
- 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.
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More Mexican Beef Recipes
Slow cooker Birria de Res, or Mexican Beef Stew
Beef Tamales, or Tamales de Res
Ground Beef Taquitos
Salpicón de Res
Bistec Encebollado, Mexican Beef and Onions
Bistec a la Mexicana
Alambre de Res
Caldo de Res, or Mexican Beef Soup
Alambre de Res, Northern Style Mexican Beef Skewers
Barbacoa de Res, Beef Barbacoa
Braised Chile Colorado Beef Shanks
Slow Cooker Ancho Beef Tacos
Beef with Roasted Poblano Chile and Potatoes, or Carne de Res con Rajas y Papas