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.
Carne en su jugo? Beef in it’s juices!
Sometimes the literal translation just doesn’t sound so appetizing. I promise you that the combinations of these simple ingredients are so delicious!
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.
I cannot help myself! I really enjoy trying variations even when it comes to classic recipes’
Above is the tomato version I prepared of carne en su jugo. Red tomato is not traditional, but it is delicious!
I will never forget the day when tomatillos came to small town New York!
For many years, when I first moved to central New York, there were no fresh Mexican food ingredients available. My mom used to send me care packages with tortillas and fresh produce, lol! True story! Now I cannot get enough of fresh chiles and tomatillos in my weekly cooking. I especially enjoy creating and developing new tomatillo salsa recipes!
Beans in my pressure cooker!
The day I finally learned to cook beans in my little pressure cooker was excited! I felt so accomplished! Lol! It has allowed to cook beans and different cuts of meat in a hurry.
Garnish is everything in Mexican dishes!
Some Mexican recipes would be tasty on there own. But add those garnishes and it soars to a completely new level!! I mean, what would tortilla soup be without fried tortilla strips, lime, avocado, queso panela, fried chile pasilla? Not as good. Just my opinion.
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!
Carne en Su Jugo. Beef In A Tomatillo Beef Broth
Ingredients
Ingredients
- 1 1/2 pounds tomatillos
- 8 strips of bacon sliced small
- 1 1/2 pounds flank or chuck steak sliced into thin bite size pieces
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic powder
- 1/2 cup cilantro chopped, plus more for garnish
- 1/2 cup onion plus more for garnish
- 2 cloves garlic sliced
- 4 serrano peppers
- 4 green onion or spring onions, trimmed
- 2 bay leaves
- 4 cups beef or chicken broth
- 2 cups cooked pinto beans in their broth
Serve With
- 1/3 cup radishes
- 1/3 cup cilantro
- Lime wedges
- 2 Serrano peppers sliced thin or minced
- Avocado slices are also delicious
- Warm corn tortillas a must!
Instructions
Directions
- To a pot of simmering water, add tomatillos and 2 serrano peppers. Cook just until tomatillos turn from bright green to olive green. Let sit off the heat while you prep the beef.
- Using a slotted spoon, transfer tomatillos and serrano peppers to the blender. Also add, onion, garlic, cilantro, 2 cups of broth, 1/2 tsp pepper and salt, to taste. Blend on high until smooth, Set aside.
- Add sliced bacon to a deep skillet or pot and heat to medium heat. Cook the bacon until most of the fat renders out and bacon is crispy. Remove bacon from pot and excess fat. Reserve bacon. Season the beef chunks with one teaspoon each of salt, pepper and granulated garlic. Add the beef to the skillet and cook just until lightly browned all around. Add the whole green onions and 2 remaining serrano peppers. Sauté for 3 minutes.
- Pour the tomatillo salsa into the pot with the beef. Pour in the 2 cups of remaining broth. Add bay leaves. Bring to a boil, reduce heat to a simmer. Taste for salt. Cover and continue cooking for 30 minutes or until beef is tender. Add the bacon and beans once beef is tender. Cook for 10 minutes. Garnish as you like, with onions, cilantro, radishes, lime and avocado. Serve with warm corn tortillas.
Notes
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Comments
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My goal for the past few months and for 2014 is to learn traditional Mexican cooking techniques and different recipes from the various regions of Mexico. Carne en su Jugo or Meat in it’s Juices is a cross between a soup and a stew, simply served with pinto beans and garnished with cilantro, onions. radishes, lime and avocado slices. Oh and don’t forget the warm tortillas!
Looks yummy!
Thank you Evie!
I am not sure why I am not able to pin your recipes lately. I get a window with an error message. Ugh!
Unfortunately, this is a problem with Pinterest. It has been this way for 5-6 weeks now. You have to go to my main Pinterest board, La Piña en La Cocina, and pin recipes from there. So sorry for the inconvenience. They say it may take a long time to fix. I can pin directly onto individual board by copying the picture and link and pasting it too.
This is dumb. How much cumin ,salt and pepper do I add???? The recipe is not in detail as it should. You should just say use this and wing the rest.
Sorry Joseph, but I though I wrote clearly in the instructions to add 1 teaspoon each of the spices listed. So it’s easier to read, I added the 1 tsp notation in front of each of the spices. Hope that helps. Best regards. Happy cooking.
Hi! I’ve made this recipe before and have loved how it turns out each time! I could have sworn that you had indicated in the ingredients to use cumin and oregano for the meat as well, but I don’t see them listed in the recipe. Did this change?
Hi Fabiola! In the past I have added cumin and oregano to this dish and you are welcome to season the meat with 1/2-1 tsp each of cumin and oregano if you like. I don’t think it hurts the dish whatsoever, but some will say those spices are not traditional to carne en su jugo. I like to add what I like to suit my taste.
Looks so delicious I will definitely try this but I will add the cumin and Mexican oregano.
Hi Sylvia! I love it with the cumin and oregano myself!