Carne En Su Jugo

4.96 from 61 votes

Carne en Su Jugo is a comforting Mexican beef stew from Jalisco made with tender beef, smoky bacon, pinto beans, and a flavorful tomatillo sauce. It’s hearty, savory, and perfect with warm corn tortillas.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: Mexican

Servings:

Calories: 463kcal

Author: Maggie Unzueta

Ingredients

To Cook The Beef:

6 slices bacon chopped
2 lbs chuck roast cut into ½-inch pieces
1 tablespoon salt to season beef
1 teaspoon pepper to season 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

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. Some people will add radishes, avocado, and lime.

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.

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 to 3 minutes.

Nutrition