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.
Course Beef, Soups
Cuisine Mexican
Keyword Carne en su Jugo, carne en su jugo receta, Carne en su Jugo recipe
1 ½poundtop roundsirloin or any other cut of meat without fat
1tablespoonsoy sauce
1tablespoonof lime juice
Fresh ground pepper to season the meat
2garlic cloves chopped
2spring onions chopped
¼cupcilantro
2serrano peppers chopped
4cupsof chicken broth or 4 cups of water mixed with 4 teaspoons of chicken bouillon*
4 tomatilloscooked (Optional)
2cupsof cooked pinto beanswarm
GARNISHES:
6tablespoonCrispy bacon pieces
3tablespoonChopped white onion
3tablespoonChopped cilantro
1-½cupTortilla chips
⅓cupChopped radishes
6onionsGrilled spring onions
⅔Avocado slices or guacamole
1Lime 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.