Carne en su Jugo Jalisco

Carne en su jugo translates to ‘Meat in it’s own juices’, and consists of a simple beef soup with bacon and blended tomatillos.  This dish is commonly served with whole beans and warm corn tortillas to soak up the savory beef broth.

Carne en su jugo is a popular soup from the state of Jalisco, specifically the city of Guadalajara. My husband’s family makes this dish often and while visiting Guadalajara, we enjoyed carne en su jugo from a popular restaurant called Karne Garibaldi.

This restaurant’s main item on the menu is carne en su jugo, and I can confidently say that my recipe tastes pretty similar. The frijoles that the serve as an appetizer were also so good!

We also had Jericalla’s for dessert, another popular recipe from Jalisco. Check out my recipe for both a traditional and dairy-free version for Jericallas.

Ingredients

The ingredients needed for carne en su jugo are simple and can be found at most grocery stores.

These are the main ingredients:

• Beef– I used a Bottom Round Steak that was already sliced thin from the butcher. Then I simply sliced it into smaller cubes. Other common cuts of beef you can use include flank steak or sirloin.
• Bacon– This gives the soup more flavor and fat to cook the beef.
• Green Onions– These are sauteed whole in the bacon fat to flavor the broth. They can be removed or served in the soup.
• Beef Bouillon– I prefer to use beef bouillon, but most Mexican recipes will use chicken bouillon.
• Tomatillos– These add acidity and brightness to the broth.
• Cilantro- I add the cilantro into the soup while it’s cooking, alternatively you can add it with the tomatillos before blending.
• Jalapeno or Serrano– I used a jalapeno for less spice, but if you prefer the broth spicier then use serrano peppers.

Preparing the Beef and Bacon

I’m using a bottom round steak that was already sliced thin from the butcher. It also helps to have the beef cold and use a sharp knife. This way you can make small slices without tearing the beef.

While this is a tougher cut of meat, slicing the beef small and simmering it in the broth will tenderize it.

Once all the beef is diced, set it aside and slice the bacon into small pieces. The size of the cut is your preference. You can see in the picture from Karne Garibaldi, the bacon slices are bigger.

Making the Tomatillo Sauce

I’m using a high power blender, and blending the tomatillos raw. If you do not have a high-power blender, then boil tomatillos for 3 minutes to soften them, then blend them. Add a little salt and a serrano or jalapeno for some spice.

Another option is to add the cilantro and blend it with the tomatillos. I add the cilantro to the soup and remove it after. But adding it to the tomatillo sauce works too.

When I learned this recipe from my mother in law, she prefers to add the cilantro in whole so the broth doesn’t get too green.

How to Make Carne en Su Jugo

Start by cooking the bacon in a large pot or dutch oven until crispy. Remove bacon with a slotted spoon and drain on a paper towel lined plate.

Remove the bacon grease from the pot and reserve about 2 tablespoons. Add cooked bacon back to pot and reserve some bacon to garnish soup. 

Add the green onions whole and sauté for about a minute with the bacon. This smells so good!

Next, add the diced beef into the same pot with the bacon and the green onions. Add a tablespoon of beef bouillon or chicken bouillon and a dash of salt. We don’t won’t to fry the beef so cook on medium heat.

Once the beef is no longer pink and the juices have released, add cilantro stems in whole. Unless you added them to the blended tomatillo sauce. Now pour in the tomatillo sauce, and add enough water to cover the beef. Place the lid on the pot and bring to a boil.

Once boiling reduce heat and simmer for 20 minutes. After 20 minutes taste the beef for tenderness. If it’s still tough, simmer for an additional 10 minutes. Taste the broth and add additional salt if needed.

You can either remove the stems of cilantro, (if added) and green onion from the soup and discard, or serve in the soup.

How to Serve and Store

Serve the carne en su jugo in a bowl with a few spoonfuls of pinto beans. You can either use canned beans or my recipe for Instant Pot Beans.

Other toppings include sliced radishes, diced white onion, chopped cilantro, crispy bacon, sliced avocado, and lime wedges. If you like it extra spicy, add some chile de arbol salsa.

The broth will have some separation when it sits, that’s normal. Just stir well before serving into bowls. Leftovers can be stored for up to 4 days in an airtight container. Just re-heat on the stove or microwave until hot.

More Mexican Soups