Carne en su jugo (Meat in its juices) is a heavenly and flavorful Mexican stew in one bowl. This concentrated brothy beef is served with beans, avocado, and a wide array of toppings. Read on to get all the details on this ultra-comforting Mexican stew.

Carne en su jugo Recipe | Meat cooked in its own juice
This Carne en su Jugo recipe is from the State of Jalisco, where it is very popular and one of the most famous dishes from that State. If you haven't heard of Jalisco, you may know their main city Guadalajara. Guadalajara is the State Capital, also known as the “Pearl of the West,” and one of the largest cities in Latin America.
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Jalisco is the birthplace of our world-famous Tequila, Birria, Pozole, Tortas ahogadas, tostadas tapatías, frijoles puercos, besides an endless number of salsas, just to mention a few. So, you know this Carne en su jugo will be good. Many versions of this recipe include tomatillos vs. others without tomatillos. Personally, I prefer the kind that includes tomatillos.
So here is my own adaptation of this popular dish with the option of adding tomatillos. The standard garnishes are cooked bacon, lime wedges, chopped onion, and cilantro, but the opportunity for toppings are endless.
Frequently Asked Questions About This Recipe.
Before I share my recipe for Carne en su jugo, I will answer the questions I usually get about this homemade recipe.
What is Carne en su jugo?
Meat cooked in its own juices is finely diced meat in a concentrated, flavorful stew. This Mexican brothy soup is served with beans plus a wide array of toppings served alongside.
Where does carne en su jugo come from?
This recipe comes form the city of Guadalajara, Jalisco. It is a popular dish among small restaurants and markets where it is believed this recipe originated.
What kind of beef to use for carne en su jugo
For this recipe, top round sirloin or any other cut of meat without fat is best. Some people prefer skirt steak or flank steak for a flavorful stew.
How to store your carne en su jugo.
Leftovers can be stored in your refrigerator for up to 4 days in an airtight container. Just reheat on a small sauce pot over the stove until warm.
Other Kitchen 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. Of course, you can use homemade chicken or beef broth.
How to make Carne en su jugo
Here are the ingredients you'll need to make this dish:
- Bacon finely diced
- Top round sirloin or any other cut of meat without fat
- Soy sauce
- Lime juice
- Black pepper to season the meat
- Garlic cloves
- Spring onions
- Cilantro
- Serrano peppers
- Chicken broth
- Tomatillos
- Pinto beans drain
Garnishes :
- Bacon
- White onion
- Chopped cilantro
- Tortilla chips
- Chopped radishes
- Spring onions
- Avocado slices
- Lime wedges
Please note: For exact measurements of the carne en su jugo ingredients listed above, scroll down to the recipe card at the bottom of this post!
DIRECTIONS:
To make this recipe easier, I will break the process into steps.
Marinate the meat
- Finely cut the meat into thin slices and then into small cubes.
- Place the meat in a glass bowl. Add soy sauce, lime juice, and pepper to the meat. Let the meat marinate for a few minutes while you cook the bacon. (Please check the ingredients list below)
Cooking the Meats
- Fry bacon in a medium-sized Dutch oven over medium-high heat until crisp, about 8 minutes. Transfer bacon with a slotted spoon to a plate lined with a paper towel and pour off all but 1 tablespoon of fat (bacon grease) from the pot.
- 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.
Making the Tomatillo Mixture (Salsa Verde)
- While the meat is cooking, place chopped garlic, onion, cilantro, Serrano chiles, and tomatillos, if using them, into a blender with a cup of the broth and process until well blended.
- Pour this mixture into the meat, add the rest of the broth, and taste to season with salt and ground pepper. Bring to a boil for the flavor to blend, and then reduce heat to low; place lid on the pot and simmer for about 20 minutes or until the meat is tender.
Note: This last cooking time will depend on the cut of meat you are using.
Enjoy!
What To Serve With Carne en su jugo
To serve, divide the warm beans into serving bowls afterward, add the meat to its broth. Let everyone garnish with chopped onions, cilantro, radishes, and lime juice drops.
More Authentic Mexican Recipes:
If you enjoyed this carne en su jugo recipe, take a look at some of these other authentic Mexican recipes:
Beef Tongue in Salsa Verde
Shredded beef for tacos and more…
I hope you make this Carne en su jugo! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!
¡Buen provecho!
Mely
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📖 Recipe
Carne en su Jugo
Ingredients
- 8 oz bacon finely diced
- 1 ½ pound top round sirloin or any other cut of 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 teaspoons of chicken bouillon*
- 4 to matillos cooked (Optional)
- 2 cups of cooked pinto beans warm
GARNISHES:
- 6 tablespoon Crispy bacon pieces
- 3 tablespoon Chopped white onion
- 3 tablespoon Chopped cilantro
- 1-½c up Tortilla chips
- ⅓ cup Chopped radishes
- 6 onions Grilled spring onions
- ⅔ Avocado slices or guacamole
- 1 Lime wedges
Instructions
Marinate the meat
- Finely cut the meat into thin slices and then into small cubes. Place the meat in a glass bowl. Add soy sauce, lime juice, and pepper to the meat. Let the meat marinate for a few minutes while you cook the bacon.
Cooking the Meats
- Fry bacon in a medium-sized Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon with a slotted spoon to a plate lined with a paper towel and pour off all but 1 tablespoon of fat from the pot.
- 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.
Making the Tomatillo Mixture
- 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)
- Pour this mixture over the meat, add the rest of the broth, and taste to season with salt and ground pepper. Bring to a boil and then reduce heat to low; place lid on the pot and simmer for about 20 minutes or more until meat is tender. This last cooking time will depend on the cut of meat you are using.
Gisselle
I made this recipe today and it was delicious! My kids loved it too and they’re heard critics sometimes! Ha. I loved how easy it was to make too! Thank you for sharing!
Carolina
This was amazing and so easy to make! My boyfriend who's from GDL was so happy with this dish and was seriously impressed. Next time I'm doubling or tripling this recipe!
Mely Martínez
Hello Carolina,
Thank you for trying the recipe. It is a nice compliment to know that your boyfriend from Guadalajara liked it. Means a lot to me. Again thank you!
Marylu
Absolutely delicious! I’ve been making this for the past three years and received many compliments from everyone who has tried it. My family and friends absolutely love it.
Victoria M.
I’ve made this recipe several times, and each time I am amazed by its flavor. It is a true comfort dish for my family. 😋
MannyH NM
I used venison meat and had to use dry cilantro & onion, Worcestershire sauce for the soy and pickled jalapenos to replace the serrano as I was unable to visit the grocery store.
Even with these changes it was super tasty and hit the spot on a cold blustery day.
Jennifer
I loved it. My husband is from Guerrero, Mexico and he loved it. I will definitely being making this again.
Debbie
Mely, is the bacon just used as a topping?
Mely Martínez
Hello Debbie,
Yes, the cooked bacon is added as a topping. Enjoy the Carne en su Jugo recipe.
Nora Cossyleon
This recipe is very flavorful and simple to make. My family enjoys the tanginess of tomatillos and full flavor with all the toppings. I make this several times. Highly recommend
Alma M.
Hi Mely,
4 years I've been making your Carne en Su Jugo Recipe. My husband and I love to make it on cold days here in Colorado.
We always have left overs, too!
Thank you : )
Mely Martínez
Hello Alma,
Thank you for coming back, I love when you enjoy a recipe and make it over and over again. Happy cooking!
Mayra Rivera
Yummy.. it came out so deeelishious
Mayra Rivera
Yummy.. Thanks for the Recipe it was easy to make
Lauren
How do you suggest reheating the next day?
Mely Martínez
Hello Lauren,
the best way to reheat it is by placing it in a saucepan over the stove at medium heat.
Ginger Bardenhagen
You mentioned other great Jalisco dishes above. What is a Coachella? Or the tostadas tapatías ? I will be on the look out for these dishes next time I travel.
Thanks!