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Carne en su Jugo Jalisco

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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 in a bowl with a rolled tortilla and sliced radishes.

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.

Sign in front of Karne Garibaldi in Guadalajara, MX.
A bowl of carne en su jugo from Karne Garibaldi in Guadalajara.

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.

Jericalla in a glass jar being held up above a table in a restaurant.

Ingredients

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

Ingredients with text, bacon, bottom round steak, beef bouillon, green onions, cilantro, jalapeno, and tamtillos.

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.

Uncooked diced beef on a round white plate.

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.

Uncooked diced bacon on a white plate.

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.

Raw tomatillos in a basket.
Tomatillos and jalapeno in a blender.

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. 

Cooked bacon and green onions in a pot.

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.

Cooked diced beef, bacon, and green onions in a pot.

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.

Mexican Beef stew, topped with bacon, onions, and cilantro.

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

Feature image of carne en su jugo topped with cilantro, onion, bacon, and sliced radishes.

Carne en su Jugo Recipe

Renee
Carne en su jugo translates to ‘Meat in it’s own juices’, and consists of a simple beef soup with bacon and blended tomatillos.
5 from 4 votes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8

Ingredients
  

  • 12 ounces Bacon sliced into small pieces
  • 4 Stalks Green onions washed and left whole
  • ½ Bunch Cilantro washed left whole and a few pieces chopped for garnish
  • 1 Pound Tomatillos peeled and washed well
  • Jalapeno or Serrano for spice
  • 3 pounds Bottom Round Steak sliced into small cubes
  • 1 Tablespoon Beef Bouillon
  • 4-6 cups Water
  • Salt and Pepper to taste
  • 1 cup Pinto Beans cooked and added when serving the soup
  • Optional Toppings: Sliced Radishes, Diced White Onion, Crispy Bacon, Sliced Avocado, and Corn Tortillas to eat with the soup.

Instructions
 

  • Slice Beef into small pieces, it helps if the beef is cold and use a sharp knife. Set beef aside once it is diced.
  • Slice bacon into small slices. Heat a large pot or dutch oven on medium heat. Cook bacon until crispy. Remove from the pot and drain on a paper towel-lined plate. Reserve about 2 tablespoons of the bacon grease and remove the rest of the grease from the pot.
  • Add cooked bacon back to pot but reserve some bacon to garnish the soup. Add whole green onion stalks and sauté with bacon for about a minute.
  • Add diced beef into pot with bacon and green onions. Season with beef bouillon and a little salt and pepper. Cook over medium heat since you don't want to fry the beef.
  • While beef is cooking, place washed tomatillos, (serrano or jalapeno for spice) ½ tsp of salt, and ¼ cup of water into a blender. Blend until smooth. You can also add the cilantro to the blender or add it to the soup while it's cooking. If you do not have a high powered blender, then boil tomatillos for 3 minutes to soften them, then blend.
  • Once beef is no longer pink and the juices have released, add cilantro in (whole), and the tomatillo sauce. Add enough water to cover the beef and bring to a boil. Once boiling reduce heat and simmer for 20 minutes. Taste the beef, if it's still tough then simmer for another 10 minutes until it is tender.
  • Remove cilantro and green onions from soup or leave them in. Taste the broth and see if additional salt is needed.
  • To serve, ladle the carne en su jugo into bowls and place a few spoonfuls of beans. Top with chopped cilantro, diced onions, extra bacon, and radishes. Serve with warm corn tortillas.

Video

Notes

You can either use canned whole beans or this recipe for Instant Pot Beans.
The broth will have some separation when it sits, that’s normal. Just stir well before serving into bowls. 
Leftovers can be stored up to 4 days. Just re-heat on the stove or microwave.
The extra bacon grease can be strained and used to make Bacon Fat Flour Tortillas.

Nutrition

Calories: 466kcalCarbohydrates: 10gProtein: 46gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 134mgSodium: 392mgPotassium: 930mgFiber: 3gSugar: 2gVitamin A: 174IUVitamin C: 8mgCalcium: 57mgIron: 5mg

Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.

Keyword Carne en su Jugo, Mexican Beef Stew
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5 Comments

    1. Yes! Make sure you allow the soup to cool down and place it in a freezer safe container or bag. Remove as much air as possible and freezer for up to 3 months.