Carne En Su Jugo is a soul-warming bowl from Jalisco, Mexico. It's a rustic beef soup where the meat cooks in its own juices, enriched with smoky bacon and a tangy tomatillo broth. This version gets you that deep, slow-cooked flavor in under an hour, perfect for a weeknight adventure.
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I've dialed in the technique so you get tender beef, a rich broth, and all the traditional toppings without fuss. The key is searing the beef hard for flavor, then simmering gently to keep it juicy. It's a one-pot meal that feeds a crowd and tastes even better the next day.
Whether you're a seasoned cook or new to Mexican cuisine, this recipe is forgiving and rewarding. Serve it with warm tortillas, lime wedges, and your favorite hot sauce for a complete experience.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) beef chuck, cut into 1/2-inch cubes
Chuck is ideal for stewing—it gets tender and flavorful. Substitute with sirloin for a leaner option, but reduce cooking time slightly.
4 slices bacon, chopped
Adds smoky depth. Use thick-cut for more flavor, or turkey bacon for a lighter version.
1/2 cup (80g) chopped white onion
Sweetens the broth. Yellow onion works too, but white is traditional.
2 cloves garlic, minced
Fresh garlic is best; use 1/2 teaspoon garlic powder in a pinch.
1 lb (450g) tomatillos, husked and rinsed
Tomatillos give the signature tang. If unavailable, use 1 can (14 oz) tomatillos, drained.
2 cups (480ml) chicken broth
Use low-sodium to control salt. Vegetable broth works for a lighter version.
1 (15 oz / 425g) can pinto beans, drained and rinsed
Adds heartiness. Substitute with black beans or hominy.
1/2 cup (8g) chopped fresh cilantro
Brightens the dish. Parsley can substitute, but cilantro is traditional.
1 teaspoon ground cumin
Earthy spice. Freshly toasted cumin seeds ground are even better.
Salt and pepper to taste
Essential for seasoning. Use kosher salt for better control.
For serving: lime wedges, diced avocado, chopped cilantro, diced onion, radishes, warm tortillas
These toppings add freshness and texture. Adjust to your preference.
Tips & Tricks
Don't rush the sear
Get the beef well-browned in batches—it builds the flavor base. Overcrowding the pot steams the meat instead.
Simmer gently
Keep the broth at a low simmer, not a rolling boil, to keep the beef tender. Boiling makes it tough.
Blend the tomatillos well
Puree them until smooth for a silky broth. If you like texture, blend half and chop the rest.
Pro Tips
Step-by-Step Instructions
1. Cook the Bacon
In a large Dutch oven or heavy pot over medium heat (350°F/175°C), cook the bacon until crisp, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
2. Sear the Beef
Pat the beef dry and season with salt and pepper. Increase heat to medium-high (400°F/200°C). Add beef in a single layer and sear until browned on all sides, about 3-4 minutes per batch. Work in batches to avoid crowding. Remove and set aside.
3. Sauté the Aromatics
Lower heat to medium (325°F/165°C). Add onion and garlic to the pot, scraping up any browned bits. Cook until softened, about 2 minutes.
4. Blend the Tomatillos
While the onion cooks, place tomatillos in a blender with 1 cup of the chicken broth. Puree until smooth.
5. Simmer the Broth
Pour the tomatillo puree into the pot, then add the remaining 1 cup broth, cumin, and a pinch of salt. Bring to a gentle simmer (around 190°F/88°C) over medium-low heat.
6. Return Beef and Bacon
Add the seared beef and bacon back to the pot. Stir in the beans. Simmer uncovered for 20-25 minutes, or until the beef is tender and the broth has thickened slightly. The beef should be fork-tender and the broth will have a rich, slightly thickened consistency.
7. Finish and Serve
Stir in the cilantro and adjust seasoning with salt and pepper. Ladle into bowls and serve with lime wedges, avocado, onion, radishes, and warm tortillas.
Delicious Variations
Spicy
Add 1-2 chopped jalapeños or a chipotle in adobo when sautéing the onion.
Vegetarian
Omit beef and bacon, use vegetable broth, and add extra beans or mushrooms for heartiness.
Creamy
Stir in 1/2 cup (120ml) heavy cream or crema at the end for a richer broth.
How to Store Carne En Su Jugo
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if too thick.
Frequently Asked Questions
Q: What does 'carne en su jugo' mean?
It means 'meat in its juice' in Spanish, referring to the beef cooking in its own juices and a tomatillo broth.
Q: Can I use a different cut of beef?
Yes, you can use sirloin or round, but they are leaner and may become tough if overcooked. Chuck is best for tenderness.
Q: How do I make it less tangy?
If the tomatillos are too tart, add a pinch of sugar or a little more broth to balance the acidity.
Q: Can I make this in a slow cooker?
Absolutely! Sear the beef and bacon first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Q: What do I serve with carne en su jugo?
Serve with warm corn or flour tortillas, lime wedges, diced avocado, chopped onion, cilantro, and radishes.
If you make this Carne En Su Jugo, I'd love to hear how it turns out! Leave a comment below or tag me on Instagram with your creation. Enjoy, and see you on the trail.
Carne En Su Jugo
Carne En Su Jugo is a hearty Mexican beef soup with bacon, pinto beans, and tomatillo broth—ready in 45 minutes.
🧂 Ingredients
- 1 lb (450g) beef chuck, cut into 1/2-inch cubes
- 4 slices bacon, chopped
- 1/2 cup (80g) chopped white onion
- 2 cloves garlic, minced
- 1 lb (450g) tomatillos, husked and rinsed
- 2 cups (480ml) chicken broth
- 1 (15 oz / 425g) can pinto beans, drained and rinsed
- 1/2 cup (8g) chopped fresh cilantro
- 1 teaspoon ground cumin
- Salt and pepper to taste
- For serving: lime wedges, diced avocado, chopped cilantro, diced onion, radishes, warm tortillas
📋 Instructions
- 1Cook the Bacon — In a large Dutch oven or heavy pot over medium heat (350°F/175°C), cook the bacon until crisp, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
- 2Sear the Beef — Pat the beef dry and season with salt and pepper. Increase heat to medium-high (400°F/200°C). Add beef in a single layer and sear until browned on all sides, about 3-4 minutes per batch. Work in batches to avoid crowding. Remove and set aside.
- 3Sauté the Aromatics — Lower heat to medium (325°F/165°C). Add onion and garlic to the pot, scraping up any browned bits. Cook until softened, about 2 minutes.
- 4Blend the Tomatillos — While the onion cooks, place tomatillos in a blender with 1 cup of the chicken broth. Puree until smooth.
- 5Simmer the Broth — Pour the tomatillo puree into the pot, then add the remaining 1 cup broth, cumin, and a pinch of salt. Bring to a gentle simmer (around 190°F/88°C) over medium-low heat.
- 6Return Beef and Bacon — Add the seared beef and bacon back to the pot. Stir in the beans. Simmer uncovered for 20-25 minutes, or until the beef is tender and the broth has thickened slightly. The beef should be fork-tender and the broth will have a rich, slightly thickened consistency.
- 7Finish and Serve — Stir in the cilantro and adjust seasoning with salt and pepper. Ladle into bowls and serve with lime wedges, avocado, onion, radishes, and warm tortillas.
Lars writes about outdoor adventure and minimalist gear, focusing on long-distance hiking and camping. He shares route planning tips, gear tests, and lessons from the trail, always emphasizing safety and leaving no trace. His writing is practical and seasoned, but he never claims to be an expert—just a passionate hiker.
