Go Back
+ servings
Carne en su jugo serve on a bowl.
Print

Carne en su Jugo

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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 521kcal

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
  • cup Chopped radishes
  • 6 onions Grilled spring onions
  • 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: 521kcal | Carbohydrates: 28g | Protein: 41g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 101mg | Sodium: 666mg | Potassium: 1028mg | Fiber: 8g | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 13mg | Calcium: 86mg | Iron: 4mg