Carne En Su Jugo
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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 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.
Some people will cook the beans with the soup. To do this, add the beans to the soup in the last 5 minutes.
You can swap the serrano peppers for jalapenos.
Calories: 463kcal | Carbohydrates: 19g | Protein: 37g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 119mg | Sodium: 1255mg | Potassium: 899mg | Fiber: 6g | Sugar: 2g | Vitamin A: 79IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 5mg