This Carne En Su Jugo is made with the traditional and authentic recipe from Guadalajara Jalisco! A hearty stew made of beef cooked in its own juices and served with a depth and comfort flavor like nothing else.
Carne en su jugo is a traditional Mexican dish made with beef cooked in its own juices, along with bacon, beans, and other seasonings. The meat is typically thinly sliced and cooked in a broth made from the meat’s own juices, along with tomatillo salsa.
It is a hearty and flavorful dish that is popular throughout Mexico, particularly in the state of Jalisco.
The dish is traditionally served with beans and garnishes like chopped onions, cilantro, radishes, and a squeeze of lime. Along with other sides like homemade corn tortillas and spicy salsa.
While this traditional recipe requires some time and patience to make, it is not a difficult dish to prepare.
With a few key ingredients and some basic cooking skills, you can explore the rich culinary traditions of Jalisco and experience the flavors and aromas of authentic Mexican cuisine.
Want to try other authentic recipes from Guadalajara, Jalisco? Check out my birria de res recipe!
- Beef: You can use top-round sirloin or flank steak to make this recipe.
- Beans: For the best flavor, use homemade cooked beans frijoles de la olla.
- Bacon: Bacon is a key ingredient in this dish, adding a smoky and savory flavor to the broth.
- Tomatillo: Also known as tomates verdes, tomatillos add a nice tang and fresh touch to the stew. You can use fresh tomatillos if they’re available to you, otherwise, use canned tomatillos.
- Cilantro: This herb adds a particular fresh flavor to the dish, don’t skip it.
- Chiles: The traditional recipe calls for serrano peppers, but other types of green chilies are also a good option, like jalapeño peppers.
- Stock: Use beef stock for more flavor.
- Aromatics & Spices: You will need onion, garlic, cumin, salt, and black pepper.
- Oil: Any vegetable cooking oil you prefer.
- Garnishes: For serving the stew you will need chopped onion and cilantro, radishes, and limes.
How To Make Carne En Su Jugo
Start by preparing the meats. Cut the beef into fine strips first then into small bites. Season it with ground cumin, salt, and pepper. Cut also the bacon into small strips.
Top Tip: Make sure you cut the beef as finely as possible so it will cook quickly remain tender and juicy.
Add tomatillos (canned or fresh) to a blender along with, onion, garlic, cilantro, serrano chilies, and cumin.
Pour one cup of beef stock or water and blend until you’ll have a salsa.
Heat 1 tablespoon of oil on a braising pan over medium heat. Add the bacon and cook, stirring constantly, until nicely crisp.
Remove bacon from the pan and set aside.
Heat more oil on the pan and add the beef bites. Sear until the meat is no longer pink but there are still juices on the pan.
Pour in the sauce, return the bacon to the pot, and add 5-6 cups of beef stock.
Bring to a simmer and cover the pot. Cook for 1 hour stirring from time to time and adding more broth if necessary.
Adjust seasonings by adding more salt and spices to your liking. Turn off the heat and serve.
How To Serve
- Distribute the cooked beans onto 6 deep plates or bowls. Ladle the meat stew over, making sure you add a lot of broth.
- Garnish with onions, cilantro, radishes, and a squeeze of lime. Serve with warm blue corn tortillas or your favorite type of tortilla.
- Choose the right cut of beef: For this dish, it is best to use a cut of beef that is tender and has some marbling, such as flank steak, sirloin, or ribeye. If the meat is too lean, it may become tough during the cooking process.
- Cook the meat low and slow: Carne en su jugo is best cooked slowly over low heat to allow the meat to become tender and flavorful. This can be done in a slow cooker or on the stove in a large pot.
- Serve with traditional accompaniments: Guadalajara-style carne en su jugo is typically served with beans, tortillas, lime wedges, and radishes. These accompaniments complement the rich and savory flavor of the meat and broth.
- Make ahead: If you want to serve this dish to a large crowd or at a family dinner, you can make it ahead of time. It will not only be convenient for you but will allow the dish to soak up all flavors.
Carne en su jugo last up to 3-4 days in the refrigerator. Place the leftovers (without toppings) in an airtight container, and allow them to cool down completely before storing them in the fridge.
Furthermore, you can also freeze the stew for up to 3 months. You can add the beans before freezing too. Just leave out garnishes.
To reheat, you can do so in the microwave or the stove. If using a stove, heat it on low heat, stirring occasionally until heated through. If using a microwave, heat it in 30-second intervals, stirring in between, until heated through.
If you see is necessary, add a splash of beef stock when reheating their stew, to thin out the broth.
Where does carne en su jugo come from?
Carne en su jugo is a popular regional dish from the state of Jalisco, which is located in western Mexico. It is often found in restaurants and street food stalls in the city of Guadalajara, which is the capital of Jalisco.
What is carne en su jugo in English?
The literal translation of carne en su jugo from Spanish to English is “meat in its own juice.” However, when referring to the dish, it is typically translated as “Mexican beef in its juices” or “beef in broth.”
More Beef Recipes
Carne En Su Jugo
For the stew
- 2 lb top round beef sirloin (finely sliced)
- 7 oz bacon (finely sliced)
- 6 cups beef stock (and a little more, if needed)
- 3 Tablespoons cooking oil
- 1 teaspoon ground cumin
- salt and pepper
For the tomatillo sauce
- 7 oz green tomatillos (or a small can of tomatillos)
- 1 small onion
- 1 small bunch of cilantro (stems included)
- 2 serrano chilies (or 1 jalapeño)
- 2 cloves garlic
- 1 teaspoon ground cumin
- 3 cups frijoles de la olla (cooked pinto beans)
- 1 cup cilantro (chopped)
- 1 cup onions (chopped)
- 1 cup radishes (cut into slices, or chopped)
- lime wedges
- corn tortillas
- Add tomatillos, onion, garlic, cilantro, serrano chilies, and cumin to a blender.
- Pour one cup of beef stock and blend until smooth. Set aside.
- Cut the meat into strips first then into small bites. Season with cumin, salt, and pepper. Cut also the bacon into strips.
- Heat 1 tablespoon of oil on a braising pan over medium heat. Add the bacon and cook, stirring constantly, until crisp.
- Remove bacon from the pan and set aside.
- Heat the remaining oil on the pan and add the beef meat. Sear until the meat is no longer pink but there are still juices on the pan.
- Pour in the tomatillo sauce. Add the crispy bacon to the pan and pour in the remaining beef stock.
- Bring to a simmer and cover the pot. Cook for 1 hour stirring from time to time and adding more broth if necessary.
- Adjust seasonings to taste and turn off the heat.
- Distribute the beans onto 6 deep plates or bowls. Ladle the meat stew over, making sure you add a lot of broth.
- Garnish with onions, cilantro, radishes, and a squeeze of lime. Serve with warm corn tortillas.
- Use a cut of beef that is tender and has some marbling, such as flank steak, sirloin, or ribeye. If the meat is too lean, it may become tough during the cooking process.
- Cook the meat low and slow, you can also use a slow cooker to make this recipe.
- Leftovers without garnishes can be stored for up to 3-4 days in the fridge or up to 3 months in the freezer.