Carne en Su Jugo is perfect for the cooler months. Literally translated, it means “Meat In Its Own Juices.”
This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
This hearty stew is made of beef, bacon, and beans swimming in a rich tomatillo sauce.
Hailing from the beautiful State of Jalisco, this Mexican recipe is incredibly satisfying!
Table of Contents
🥣 Instructions
- Cook the bacon in a large stockpot over medium heat.
- With a slotted spoon, remove the bacon and place on a paper towels to drain any excess fat.
- Season the beef with salt and black pepper.
- Then cook it in the bacon fat until tender.
- Return half the bacon to the pot.
Since it is a stew, chop the bacon and beef into pieces that fit a spoon. The beef is not shredded like in Birria de Res.
You do not want to brown the meat. What you’re looking for is for the meat juices to come out.
🥩 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.
- While this is happening, blend the tomatillos, garlic, onion, serrano chiles, 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, you’ll need to taste for salt after the tomatillo salsa has been added. If too salty, add water.
- 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 caldillo but with bacon and beans.
- Add the water and beef bouillon to the pot.
- Stir with a spoon to combine.
- Bring to a soft boil.
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 regular beef broth.
🥣 Storing Instructions
- 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 ½-3 minutes.
🍴 More Mexican Beef Recipes:
To serve Carne En Su Jugo, add some of the stew into a big bowl along with a spoonful of beans. Then, top with cilantro, green onions, reserved bacon. Some people will add radishes, avocado, and lime wedges.
Corn tortillas are a must when eating this dish. You want savor all that flavor. This Mexican stew is hard not to enjoy.
😋 Hungry for More?
Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest for my latest recipes and videos.
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 some of the stew into a big bowl along with a spoonful of 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.
First time making this dish, and it was a hit!
So glad to hear that!
It was a success! Everyone liked it. Can’t wait to make again 😋
So good to hear. Glad everyone enjoyed this recipe!
It’s a Family favorite! Thank you for this Great and super easy recipe to follow.
Perfect for Fall weather ❤️
Perfect for fall indeed. Glad you liked it!
This is Delicious!! Never had it before until today…wow! Thank you for sharing your delicious recipes!
This recipe is everything. Hope you try it!
New family favorite!
So glad you enjoyed this!
Made this for dinner today and we loved it! I’ve had it before just never made it myself. Thank you for sharing.
One of my favorites! Glad you liked it
I have used this recipe several times. I have realized that I have to at least double it! It is sooooo delicious!! Amazing 🙂 My husband says it is better then his mom’s…so thank you!! I will absolutely recommend this recipe to all of my family and friends!
I’m so happy to read this! Glad you guys liked it!
Tried this recipe out today and loved it! Carne en su Jugo is one of my favorite dishes and this recipe did not disappoint. Served with fresh frijoles de la olla it was a huge hit! So simple to follow and so tasty, thanks!
Another dish I grew up with! Definitely pinning this for the cooler months!
What an amazing looking soup!! I love, “meat cooked in its own juices”…that alone sounds so flavorful! I’ve never heard of this type of soup but I’m absolutely going to be making this one!!
This is something new to me. Looks so flavorful and delicious. Pinned!
Love this, SO MUCH FLAVOUR!! Definitely a keeper in this house!
This soup sounds like the perfect fall and winter comfort food recipe I’ve been looking for!
This is the ultimate comfort food. We get cold in Phoenix at 59 degrees too! bring on that bacon!
The weather was 55F when I was in Chicago few years ago and I bundled myself in thick layers while they went out without a jacket. So yeah, being a Cali gal is tough and I need this soup. Plus, Fall is almost here and I can’t wait to try this recipe.
It’s not quite soup season for me, but I will be making this as soon as the weather turns chilly! I love everything about this soup especially the tomatillos!
Just in time for the weather to get cooler! Can’t wait to try this soup!
This recipe looks super simple and packed with flavor! Love that it’s high in protein as well! YUM!!
I am drooling with the look of this delicious dish. Awesome and flavorful combinations of ingredients. I have to check this out on my weekends.
Even though I can not pronounce this soup I would totally make it !! I love your explanation of everything and step by directions. I am with you , when the weather drops down into the 50’s it is time for soup. I can’ t wait to try this one.
This looks delicious! Would this be a type of stewed meat?