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.

Is Carne En Su Jugo Spicy?

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.

What Cut of Beef Works Best?

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.

Can I Use Store Bought Broth?

Absolutely. A high-quality low-sodium beef or chicken broth works well. Just adjust the seasoning to taste.

How Long Does it take to Cook Carne En Su Jugo?

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.

Can I Freeze Leftovers?

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.

Are Cambray Onions Essential?

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.

What can I serve with Carne en su Jugo for a full meal?

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 - Nibbles and Feasts

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

Scale

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

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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.