Carne En Su Jugo
Carne en su Jugo (literally translated as “Meat in its Juices”) is a specialty from the Mexican state of Jalisco, the land famous for mariachi, tequila, birria, and tortas ahogadas. Though many associate Jalisco with the vibrant city of Guadalajara, it’s the traditional home-cooked meals from its surrounding towns that truly showcase the region’s culinary heritage. Carne en su Jugo is one such dish. A humble, yet complexly flavored stew made by simmering beef in a tangy tomatillo and chile broth, traditionally accompanied by beans and a medley of garnishes.
Related Recipe: Aguachile Negro
A Bit of History
The origins of Carne en su Jugo are believed to trace back to mid-20th-century Guadalajara, where it began as a hearty, affordable meal sold at neighborhood eateries. One of the most iconic restaurants to popularize the dish is Karne Garibaldi, which holds a Guinness World Record for serving the fastest meal in the world (13.5 seconds from order to table!). The dish quickly became a local favorite and spread beyond the borders of Jalisco into other parts of Mexico and Mexican-American communities in the U.S.
Though it doesn’t have the centuries-old origins of mole or tamales, Carne en su Jugo represents a more modern evolution of Mexican comfort food. Bold, efficient, nourishing, and undeniably satisfying.
Flavor and Texture
This dish is a harmony of tangy, savory, and spicy notes. The tomatillo-serrano base gives the stew a vibrant green hue and a fresh, citrusy bite. The crispy bacon adds smokiness and salt, while the beef becomes tender and juicy as it simmers in its own juices (hence the name). Cambray onions and guero chiles soften into the broth, releasing sweetness and a subtle heat.
Served over pinto beans and topped with fresh radishes, onion, and cilantro, every bite is a contrast in temperature, texture, and flavor. Cool and crunchy toppings against the warm, velvety stew.
Serving Suggestions
Carne en su Jugo is best served family-style, with a variety of toppings on the side so everyone can customize their bowl. Here’s how I like to serve it:
- Ladle the hot stew over a scoop of warm, cooked pinto beans.
- Garnish with finely chopped white onion, fresh cilantro, and radish slices for crunch.
- Offer a plate of warm corn tortillas on the side for scooping or dipping.
- And don’t forget a few lime wedges—a spritz of lime brightens the entire bowl.
- Pair it with a chilled agua fresca or even a light Mexican beer for the perfect combo.
Ingredient Variations
While the traditional version is tough to beat, here are some variations if you’re feeling creative or need to make swaps:
- Protein: Substitute beef with pork shoulder or chicken thighs for a different take.
- Tomatillos: Can’t find them fresh? Use canned tomatillos, drained, for a quicker shortcut.
- Heat level: Adjust the number of serrano or guero chiles depending on your spice tolerance.
- Beans: Pinto beans are standard, but black beans or even white beans can work in a pinch.
- Herbs: Swap cilantro for epazote for a more earthy, traditional flavor.
FAQs
Yes! In fact, the flavor gets even better the next day as the ingredients continue to meld. Just store it in the fridge in an airtight container and reheat gently on the stove.
Yes! In fact, the flavor gets even better the next day as the ingredients continue to meld. Just store it in the fridge in an airtight container and reheat gently on the stove.
Use a tender, quick-cooking cut like sirloin steak, flank steak, or chuck steak sliced into bite-sized pieces. These cuts become juicy without needing hours of simmering.
Absolutely. A high-quality low-sodium beef or chicken broth works well. Just adjust the seasoning to taste.
The full cooking time is just under an hour. Including prep, blending the salsa, browning the meat, and simmering the stew. It’s a great option for weeknight dinners or meal prep.
Yes! Let it cool completely, then freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
While traditional, they can be swapped for small pearl onions or even chunky slices of regular white onion. The goal is to add a bit of sweet allium flavor and texture.
Round out the meal with Mexican rice, sliced avocado, pickled jalapeños, and a light salad like nopalitos or cucumber with lime and chile.
Carne en su Jugo is more than just a stew—it’s a reminder of family kitchens, the pride of Jalisco, and the kind of meal that invites second helpings. It brings together the brightness of tomatillo salsa with the richness of beef and bacon, all tied together with thoughtful garnishes and comforting beans.
Whether you’re cooking it for the first time or reliving childhood memories, this recipe promises to become a regular in your home. And with every bowl, you’ll taste the layers of history, culture, and cariño that make Mexican cuisine so beloved.
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Carne En Su Jugo
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 10 1x
Description
This dish comes straight from Guadalajara and is known for its rich, meaty broth layered with tomatillo, bacon, and beefy goodness. The name literally means ‘meat in its own juice’, and that’s exactly what you get: a flavorful, soul-warming stew traditionally served with beans, radishes, cilantro, onion, and a squeeze of lime.
To take the flavor to the next level, I added a spoonful of Better than Bouillon Chicken Base to enrich the broth. Trust me, this small touch brings it all together and gives it that hecho en casa flavor we all love.
Ingredients
- 1 pound boiled tomatillos
- 6 boiled serrano chiles
- 1/3 piece white onion
- 3 garlic cloves
- ½ cup fresh cilantro
- 1 cup water
- 10 ounces bacon, cut into bite size pieces
- 10 cambray onions, sliced into 2 inch pieces
- 6 guero chiles
- 2.5 pounds beef steak, cut into bite size pieces
- 2 ½ cups beef or chicken broth
- 2 teaspoons chicken bouillonFor serving:
- cooked pinto beans
- radish slices
- finely chopped onion
- finely chopped fresh cilantro
- warm corn tortillas
- lime wedges for juicing
Instructions
- Combine tomatillos, serranos, onion, garlic, cilantro and water in a blender. Blend until smooth. Set aside.
- Place a dutch oven over medium heat. Add bacon and stir. Cook until crispy then transfer to a plate. Set aside.
- Add onions and guero chiles to dutch oven with bacon grease. Cook until brown spots appear on onions and chiles. Transfer onions and chiles to a plate. Scoop out any excess grease from Dutch oven if necessary.
- Add beef and cook until slightly browned then carefully add blended tomatillo/serrano sauce. Add broth and bouillon. Cover and cook for 35 minutes. Reduce heat to medium low.
- Add back cooked bacon, chambray onions and guero chiles. Simmer for 10 minutes. Serve with cooked beans, radish slices, onion, cilantro, corn tortillas and a squeeze of lime juice.
