Carne en su jugo / Meat cooked in its own juice

Carne en su jugo recipe This recipe is from the State of Jalisco, where it is very popular and one of the most famous dishes from that State. Jalisco’s main city is Guadalajara, the State Capital, also known as the “Pearl of the West” in addition to being one of the largest cities in Latin American due to its dense population of more that 5 million people living in the city and metropolitan area. Maybe you have heard of Jalisco before because it is the birthplace of our world famous Tequila. But Jalisco is more than just Tequila, moreover it has an extensive gastronomy. The Jalisco’s gastronomy is celebrated for dishes like Birria, Pozole, Tortas Ahogadas, tamales, coachala, pacholas, tostadas tapatías, frijoles puercos, besides an endless number of salsas, just to mention a few. The city of Guadalajara is notorious for its bakeries which make some exquisite breads and a large number of them mostly made there like the sweet bread “picones”, or the cuajada breads , and a particular bread called “birote”, a bread very similar to the French baguette, that we use to make the “Torta Ahogada” sandwich; or as a table bread, according to the local bakers the subtropical weather plus the high altitude above sea level of the city is the reason why the birote can only be made in Guadalajara.

Carne en su Jugo is a concentrated flavorful broth of beef meat finely diced and served with beans plus a wide array of toppings served alongside. I had been to Jalisco three times in my life, and in my last visit, I had a personal agenda of visiting as many typical restaurants, markets and street food stands as humanly possible. Of course, Carne en su Jugo was included in my agenda. Now, that meat broth didn’t include tomatillos, it was just the meat broth and the beans. There are many versions of this recipe that include tomatillos vs. others without the tomatillos. Personally, I prefer the kind that includes the tomatillos.
So here is my own adaptation of this popular dish with the option of adding the tomatillos, and that will be up to you to decide to add. The standard garnishes are the cooked bacon, lime wedges, chopped onion and cilantro.

  • 8 oz bacon finely diced
  • 1 ½ pound top round, sirloin or any other cut or meat without fat
  • 1 tablespoon soy sauce
  • 1 tablespoon of lime juice
  • Fresh ground pepper to season the meat
  • 2 garlic cloves chopped
  • 2 spring onions chopped
  • ¼ cup cilantro
  • 2 serrano peppers chopped
  • 4 cups of chicken broth or 4 cups of water mixed with 4 teaspoon of chicken bouillon*
  • 4 tomatillos, cooked (Optional)
  • 2 cups of cooked pinto beans, warm
  • Crispy bacon pieces
  • Chopped white onion
  • Chopped cilantro
  • Tortilla chips
  • Chopped radishes
  • Grilled spring onions
  • Avocado slices or guacamole
  • Lime wedges
carne en su jugo recipe NOTES:
*Chicken bouillon is very popular in many Mexican households; it is used to season the broth of this recipe, as well as for an endless number of stews and rice dishes.
DIRECTIONS: carne en su jugo recipe
1. Finely cut the meat into thin slices and then into small cubes. Place the meat in a glass bowl. Mix soy sauce, lime juice and pepper and add to the meat. Let the meat marinate for a few minutes while you cook the bacon.
Carne en su jugo recipe
2. Fry bacon in a medium size Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon with a slotted spoon to a plate lined with paper towel and pour off all but 1 tablespoon fat from pot.
carne en su jugo receta 
3. Add the meat to the pot and cook at medium heat for about 8 minutes, during this time the meat will release some of its juices.
carne en su jugo13 
4. While the meat is cooking, place chopped garlic, onion, cilantro and Serrano pepper into a blender with a cup of the broth and process until well blended. (If you are adding the tomatillos, add them in this step)
5. Pour this mixture to the meat, add the rest of the broth, and taste to season with salt as well as ground pepper. Bring to a boil and then reduce heat to low, place lid to pot and simmer for about 20 minutes or more until meat is tender. This last cooking time will depend of the cut of meat you are using.
carne en su jugo recipe
To serve divide the warm beans into serving bowls afterward add the meat with its broth. Let everyone garnish with chopped onions, cilantro, and radishes along with some drops of lime juice.
¡Buen provecho!


  1. Mely, se ve estupendo y delicioso :)..hermosas fotos

  2. this looks wonderful and full of flavor

  3. Mely, muy interesante este plato de Jalisco, bastante elaborado, tiene qué estar muy sabroso! Excelente paso a paso como siempre!


  4. Wow, sé ve delicioso! Quiero un poco pero ya!!

  5. I made this today and my hubby said it was a home run! Thanks Mely. :) Now we don't have to drive all the way on the west side of Chicago to get our fix. Lol.

    1. Hello Tifferella,
      I am so glad to know you like it. This meal taste even better the next day!

  6. another favorite of mine! so excited that you are sharing these great recipes. my mom was a great cook, but I never learned to cook. so thanks for sharing them.

    1. Hello Sandra,
      I am glad to know these recipes remind you of your mom's cooking!

  7. Hola Mely!!!
    I love your recipes!!! I take a lot of pride when it comes to my cooking, specially when it comes to Mexican food. I can totally tell you have a teaching backround by the way you explain the recipes. Thank you for sharing!!!!

    1. Hello Kerenlgap,
      Thank you for your kind comment. I hope you try the recipe it is mouthwatering!
      Happy Cooking!

  8. Hi Mely, I'm from Guadalajara the capital of the carne en su jugo. I read the recipe,is really close to the original one, thanks for sharing to other borders!! Congrats!

    1. Hello Daniel,
      Thank you, it means a lot to me that someone from Guadalajara approves of the recipe. Saludos!

  9. Hola Mely !

    Omg, this is so right on. I lived near Tequila Jalisco for 11 years so I am very spoiled with good authentic mexican food. I always thought about making this but always thought how to without making with beef broth. Now I see the trick, of course, it all makes sense, consommé de pollo. I am in complete heaven everytime I make this along with my frijoles de olla. MUCHAS GRACIAS !! I make it every week : )

  10. Thank you so much for this recipe! It taste just like my moms and I didn't have to bug her for directions. This is my new favorite website! Thank you again.


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