Carne en su Juego

If you’ve ever explored the vibrant flavors of Mexican cuisine, you’ve likely encountered classics like tacos, tamales, and pozole. However, one dish that remains a hidden gem outside of Mexico, particularly from the state of Jalisco, is Carne en su Jugo. This hearty and flavorful dish is a must-try for anyone who loves authentic Mexican food.

What is Carne en su Jugo?

Carne en su Jugo, which translates to “meat in its own juice,” is a rich, brothy beef dish that originates from Guadalajara, the capital of Jalisco. It features thinly sliced beef cooked in a savory broth made from tomatillos, cilantro, and spices. The result is a comforting, deeply flavorful soup that is both light yet incredibly satisfying.

Ingredients and Preparation

The key to a great Carne en su Jugo lies in its simplicity and the quality of its ingredients. Here’s what typically goes into the dish:

• Thinly sliced beef
• Salt
• bacon
• onion
• chiles gueros (yellow peppers)
• tomatillos
• jalapeños
• Serranos
• garlic
• Mexican oregano
• chicken bouillon
• cilantro
• water
• pinto beans, for serving
• count tortillas, for serving
• radishes, for serving

How to make carne en su jugo

Start by thinly slicing the beef into strips. Salt all sides and set aside. Chop up the bacon and cook until crispy. Remove the bacon leaving the fat in the pan. Add in the onions, I like using the whole bulb onions, and chiles gueros and sauté. Remove from the pan. Add in the beef and sear for a couple minutes. Turn down the heat, cover, and let simmer.

While the beef is simmering, make the salsa verde. Add some tomatillos, onion, jalapeños, Serranos, and garlic to a dry pan and roast until charred. Add everything to a blender with some chicken bouillon, Mexican oregano, salt, cilantro, and water. Blend until smooth and put in with the beef.

Add back in the onions and chiles gueros. add in the bacon, reserving some for garnish. Cover and let simmer until the beef is tender. You want this to be a thinner sauce, more like a soup than a stew. If it is too thick, simply add in some water. If too thin, keep simmering until you get your desired consistency.

Serve in a bowl and top with pinto beans, radish, onion, and cilantro. Serve with tortillas.

Carne En Su Jugo

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Recipe by Zachary Rodriguez Course: MainCuisine: MexicanDifficulty: Medium

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

1

Ingredients

• 2.5 lbs chuck roast or sirloin

• Salt

• 1 tsp Black Pepper

• 1 lb bacon

• 6 large green onions

• 6 chiles gueros

• For the Salsa Verde

• 10 tomatillos, husked and cleaned

• 1 jalapeño, stem removed

• 2 serranos, stems removed

• 1/2 white onion

• 2 garlic cloves, skin still on

• 1 tsp Mexican oregano, regular is fine if you cannot find it

• 1 tbs Knorr chicken bouillon

• 1/2 tsp salt

• 1/4 cup fresh cilantro

• 1 cup water

• For serving

• Pinto beans, for serving

• Corn tortillas, for serving

• Diced white onion, for garnish

• Diced or sliced radishes, for garnish

• Cilantro, for garnish

Directions

• Start by thinly slicing the beef into about 2-inch strips. Salt and pepper all sides and set aside.
  
• Chop up the bacon and cook it in a large pot over medium heat until crispy. Remove to a paper towel, leaving the rendered fat in the pan. Add the green onion and chiles gueros to the pan and sauté until soft. About 7 minutes. Remove from the pan.
  
• Remove most of the bacon grease from the pan leaving about 2 tablespoons left. Turn the heat up to medium-high and add in the beef. Sear the beef for two minutes, just enough for some color and some fond to form in the pan. Turn the heat to medium-low, cover, and let simmer for 10 minutes.
  
  
• While the beef is simmering, make the sals verde. To a pan over medium-high heat, add in the tomatillos, jalapeño, Serranos, onion, and garlic. Roast in the dry pan until everything gets a good char. About 7-10 minutes. Make sure to keep an eye on the garlic, because out tends to burn quick. Keep the skin on to prevent from burning.
• Remove the skin from the garlic and add everything from the pan to a blender along with the oregano, chicken bouillon, salt, cilantro, and water. Blend until smooth.
• Pour the salsa verde in with the beef, and add back in the green onions and chiles gueros. Add most of the chopped bacon in reserving some for garnish. Cover and let simmer for 20 minutes, or until the beef is tender. This is supposed to be more of a soup than a stew, so you want the sauce a little thin. If the sauce is too thin, keep simmering until you get your desired consistency. if too thick, add more water. taste for salt.
• To serve, add your carne en su jugo to a bowl and top with pinto beans, onion, radish, and cilantro. Serve with fresh corn tortillas. Enjoy!