Carne en su Jugo, a traditional Mexican recipe popular in Jalisco and Guadalajara. Typically the beef is slow cooked in water to create a flavorful stock. A blend of cilantro, chiles, onions, garlic and spices are added to the beef with all it’s stock and cooked until tender. Sometimes, like in this version, poached tomatillos are blended and added in for a thicker broth. Beans are added towards the end or ladled into the bowl first before adding some of the Carne en su Jugo. Garnish with cilantro, onion, radishes and avocado. Included in this post are two versions of carne en su jugo. One prepared with tomatillos and pinto beans and the other prepared with roma tomatoes and black beans! Both are delicious and it gives you two options.
Above is the tomato version I prepared of carne en su jugo. Red tomato is not traditional, but it is delicious!
Carne en Su Jugo
Yields 4-6 Servings
1 1/2 pounds skirt or flank steak, sliced into 2 inch chunks
1 1/2 pounds poached tomatillos
1/2 cup cilantro, chopped, plus more for garnish
1/2 cup onion, plus more for garnish
2 cloves garlic, sliced
2 serrano peppers (or jalapeño)
2 bay leaves
4 cups water or chicken broth
2 cups cooked pinto beans
1/3 cup sliced radishes, cilantro, lime, more sliced chile…
Avocado slices are also delicious
Warm corn tortillas a must!
1. Preheat 3 tablespoons of olive oil to medium/high heat for a few minutes. Season the beef chunks with 1 teaspoon each of the spices listed. Sear the beef until good and browned on all sides.
2. While beef is searing, in the blender, combine the tomatillos, cilantro, onion, garlic, serranos, bay leaves, 2 cups of water or broth, and 1 teaspoon each of salt and pepper. Blend on high until smooth.
3. Add the sauce to the beef along with remaining 2 cups of water or broth. Bring to a boil, reduce heat to a simmer. At this time I like to re-season to taste with the spices listed. Cover and continue cooking for 1 hour or until beef is tender. I add in the beans about 20 minutes before serving or you can add some beans into the bottom of bowl, then ladle the beef and sauce over the top. Garnish as you like, with onions, cilantro, radishes and avocado. Serve with warm corn tortillas. Yields up to 6 servings.
Notes: I wanted to note that I added a few strips of thick cut bacon (chopped) to this recipe. I cooked it until crisp, then added in the beef as directed.
Carne en Su Jugo(Beef Braised in Broth). This version, I switched out the tomatillos for roma tomatoes. I also switched out the pinto beans for black beans. Both versions are equally delicious!
For a lighter broth, you can eliminate using the tomatillos or tomatoes all together, but it really makes the dish more complete. Just my opinion though.