Carne en su jugo | Meat cooked in its own juice

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 than 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 extensive gastronomy.

Carne en su jugo Recipe

Carne en su jugo recipe

The Jalisco’s gastronomy is celebrated for dishes like Birria, Pozole, Tortas Ahogadas, tamales, Coachella, 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 pieces of bread 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 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.

How to make Carne en su jugo

JUMP TO FULL INSTRUCTIONS

DIRECTIONS:

• 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. (Please check the ingredients list below)

• 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.

• 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.

• 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.
• 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 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 to divide the warm beans into serving bowls afterward add the meat to its broth. Let everyone garnish with chopped onions, cilantro, and radishes along with some drops of lime juice.

Carne en su Jugo

Mely Martínez - Mexico in my Kitchen

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.

4.91 from 22 votes

Print Recipe Pin Recipe Add to Collection Go to Collections

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Beef, Soups

Cuisine Mexican

Servings 6

Calories 521 kcal

Ingredients

  

1x2x3x

• 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 tbsp Crispy bacon pieces
• 3 tbsp Chopped white onion
• 3 tbsp 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

 

• 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.
• 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.
• 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.
• 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 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 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!

¡Buen provecho!
Mely,

More recipes:
Beef Tongue in Salsa Verde
Shredded beef for tacos and more…