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You are here: Home » Recipes » Mexican Soups

Carne en su jugo

Published: Feb 19, 2015 · Updated: Aug 11, 2019 by Mely Martínez

JUMP TO RECIPE

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 served in a bowl topped with beans, radishes, and bacon.

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. 

Jump to:
  • Carne en su jugo Recipe | Meat cooked in its own juice
  • Frequently Asked Questions About This Recipe.
  • How to make Carne en su jugo
  • What To Serve With Carne en su jugo 
  • More Authentic Mexican Recipes:
  • 📖 Recipe
  • 💬 Comments

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. 

Carne en su jugo serve on a bowl.

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!

Ingredients like beef chunks, tomatillos, soy sauce, bacon , onions make Mexican stew.

JUMP TO FULL INSTRUCTIONS

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.
Beef chopped in small pieces over a cutting board.
  • 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)
Marinated pieces on beef in a glass bowl.

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.
Bacon pieces been cook in a frying pan
  • 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.
Cooking pieces of beef to make crane en su jugo

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.
Tomatillos, onions, serranos and other ingredients in a blender.
  • 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.
Cooked beef topped with green sauce for carne en su jugo

Note:  This last cooking time will depend on the cut of meat you are using.

Enjoy!

Carne en su jugo served in bowls topped with beans, radishes, and bacon.

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

For more recipes, follow Us on Facebook, Instagram, and Pinterest. in español Visit Us at Mexico en mi cocina 

📖 Recipe

Carne en su jugo serve on a bowl.

Carne en su Jugo

Mely Martínez
Carne en su Jugo is a concentrated, and flavorful broth served with beans plus a wide array of toppings served alongside. Tender bits of beef practically melt in your mouth and so easy to prepare. 
4.91 from 32 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Beef, Soups
Cuisine Mexican
Servings 6
Calories 521 kcal

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.

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.

    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.
     

     

    Nutrition

    Calories: 521kcalCarbohydrates: 28gProtein: 41gFat: 27gSaturated Fat: 8gCholesterol: 101mgSodium: 666mgPotassium: 1028mgFiber: 8gSugar: 2gVitamin A: 190IUVitamin C: 13mgCalcium: 86mgIron: 4mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

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    1. Gisselle

      September 07, 2023 at 10:24 pm

      5 stars
      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!

      Reply
    2. Carolina

      November 08, 2022 at 10:28 pm

      5 stars
      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!

      Reply
      • Mely Martínez

        November 09, 2022 at 1:30 pm

        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!

        Reply
    3. Marylu

      May 25, 2022 at 7:15 pm

      5 stars
      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.

      Reply
    4. Victoria M.

      February 06, 2022 at 10:01 am

      5 stars
      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. 😋

      Reply
    5. MannyH NM

      January 23, 2022 at 6:38 pm

      4 stars
      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.

      Reply
    6. Jennifer

      June 08, 2021 at 5:32 pm

      5 stars
      I loved it. My husband is from Guerrero, Mexico and he loved it. I will definitely being making this again.

      Reply
    7. Debbie

      January 23, 2021 at 4:14 pm

      Mely, is the bacon just used as a topping?

      Reply
      • Mely Martínez

        January 23, 2021 at 7:18 pm

        Hello Debbie,
        Yes, the cooked bacon is added as a topping. Enjoy the Carne en su Jugo recipe.

        Reply
    8. Nora Cossyleon

      January 12, 2021 at 2:43 pm

      5 stars
      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

      Reply
    9. Alma M.

      October 25, 2020 at 12:18 pm

      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 : )

      Reply
      • Mely Martínez

        October 25, 2020 at 2:26 pm

        Hello Alma,
        Thank you for coming back, I love when you enjoy a recipe and make it over and over again. Happy cooking!

        Reply
    10. Mayra Rivera

      August 17, 2020 at 1:47 pm

      5 stars
      Yummy.. it came out so deeelishious

      Reply
    11. Mayra Rivera

      August 17, 2020 at 1:47 pm

      5 stars
      Yummy.. Thanks for the Recipe it was easy to make

      Reply
    12. Lauren

      March 06, 2020 at 7:28 pm

      How do you suggest reheating the next day?

      Reply
      • Mely Martínez

        March 13, 2020 at 6:18 pm

        Hello Lauren,
        the best way to reheat it is by placing it in a saucepan over the stove at medium heat.

        Reply
    13. Ginger Bardenhagen

      January 30, 2020 at 8:17 am

      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!

      Reply
    « Older Comments

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    About me

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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