Carne En Su Jugo — literally “meat in its juices” — is a classic Mexican one-pot dish. Originating in Guadalajara, this savory beef stew features tender slices of beef simmered in a bright tomatillo-based broth, traditionally finished with beans, fresh onions, cilantro and warm tortillas.
Carne En Su Jugo balances rich, meaty flavors with the bright acidity of tomatillos and the smoky, salty contrast of cooked bacon. The recipe typically uses thinly sliced skirt or flank steak that cooks briefly to release its juices, which then mingle with a blended tomatillo and chile sauce. Whole beans and crisped bacon are added at the end for texture and depth, and it’s served with raw onion, cilantro and lime for freshness.
This dish is nourishing and comforting: high in protein, naturally low in added fat if you lean on the bacon for flavor rather than heavy oils, and full of vegetables from the tomatillos, onions and beans. It’s a perfect bowl for cooler evenings, simple to make in one pot and easy to adapt for different diets.
What Is Carne En Su Jugo?
Carne En Su Jugo is a hearty Mexican stew from Guadalajara, characterized by thinly sliced beef cooked in a tangy broth made from tomatillos and aromatics. The final dish is typically finished with beans and crispy bacon, and served alongside fresh garnishes and tortillas. It’s a homestyle recipe often made by families for a warming, satisfying meal.
How To Make Carne En Su Jugo
The flavor begins with rendering bacon and using the fat to build the base. The general steps are:
- Fry bacon pieces until browned and crisp. Remove the bacon and reserve the fat in the pot for flavor.
- Sear halved tomatillos, sliced green onions and jalapeños briefly in the bacon fat until they develop light char and soften. Allow to cool slightly.
- Cook thinly sliced skirt or flank steak in the reserved bacon fat just long enough to release its juices; avoid heavy browning so the beef contributes to the broth.
- Blend the cooked tomatillos, jalapeños, fresh onion, garlic and spices into a smooth sauce, then pour it into the pot with the beef. Simmer gently for about 30 minutes to meld flavors.
- Stir the cooked bacon pieces and additional sliced green onion into the pot just before serving. Serve hot with warm tortillas, chopped cilantro, raw diced onion and lime wedges.
Variations of Carne En Su Jugo
- Vegan version: Replace bacon with a smoky, plant-based bacon or smoked paprika and oil; swap beef for extra-firm tofu, seitan, or plant-based meat strips. Use vegetable broth instead of beef broth and follow the same method for a bright, plant-forward stew.
- Spicier version: Increase the number of chiles in the sauce, add serrano peppers, or finish bowls with sliced fresh chiles and hot sauce. Adjust heat to taste and remember that tomatillo’s brightness helps balance spice.
- Bean choices: Traditional recipes often use pinto or small white beans. You can use canned beans for convenience—add them near the end to warm through without breaking apart.
Storage Suggestions
To store leftovers, allow the stew to cool at room temperature for up to an hour, then transfer into airtight, portion-sized containers and refrigerate for up to three days. For longer storage, freeze in portion-sized containers; frozen portions thaw quickly and reheat evenly.
Reheat gently on the stovetop over low to medium heat until simmering and piping hot throughout. If reheating from frozen, cover and simmer slowly to bring the center up to temperature. Do not refreeze after reheating.
FAQs
Is Carne En Su Jugo vegan?
Traditionally no, it includes beef and bacon. However, it adapts easily to a vegan diet by substituting plant-based bacon and a meat alternative such as tofu or seitan, and by using vegetable broth.
Is Carne En Su Jugo keto?
Yes—when prepared without high-carb sides, the stew is relatively low in carbohydrates and high in protein and fats, making it compatible with many ketogenic approaches. Omit or limit beans if you need to strictly reduce carbs.
Can I cook Carne En Su Jugo in a slow cooker or pressure cooker?
Yes. While this dish cooks quickly on the stovetop, you can use a slow cooker for a hands-off approach or a pressure cooker to tenderize meat faster. If using a slow cooker, develop flavor by sautéing onions, tomatillos and bacon first, then transfer everything to the slow cooker to finish.
Other Latin-inspired recipes you’ll love
- Salsa Verde
- Chile de Árbol Salsa Taquera
- Pickled Red Onions (Cebolla Curtida)
- Escabeche (Spicy Pickled Jalapeños and Carrots)
- Chunky Spicy Guacamole
- Pico de Gallo con Nopales (Cactus Pico de Gallo)
- Huevos Ahogados en Salsa Verde
- Casamiento Salvadoreño
- Pollo Encebollado
If you make this Carne En Su Jugo (Meat In Its Juices), tag me on Instagram — I love seeing your versions of my recipes and how you customize them!