Tomatillos, aromatics, chiles, and tender pieces of flank steak make Carne En Su Jugo a truly perfect winter dish.
Among the massive culinary contributions of Mexico is carne en su jugo, which translates to “meat in its own juices.” It’s said to have originated in the Mexican state of Jalisco, on the country’s western coast. This is a smoky and brothy beef stew that requires just a handful of simple ingredients and comes together in an hour and a half. If you consider yourself a soup person but prefer heartier soups, this is a great recipe to have on hand. I know that I called it a perfect winter dish, but the truth is, carne en su jugo is enjoyed year-round. I even eat it during the sweltering Texas summers.
Pinto beans are featured heavily in this dish and they’re a crucial component, not to be swapped or omitted. Not only are they bursting with flavor and packed with fiber, but they add wonderful texture to the stew. Until recently, I personally never thought to make this dish at home, though I’ve been lucky enough to have eaten homemade variations at friends’ homes, and numerous restaurants. But this recipe is uncomplicated, fun, and hugely rewarding. Pro-tip: Bring this to a potluck or dinner party. You will not regret it.
Is Carne En Su Jugo Healthy?
This recipe is naturally gluten-free and contains a moderate amount of carbohydrates due to the pinto beans. Depending on your dietary preferences, there are a few easy adjustments you can make without significantly altering the flavor. For a lower-fat version of carne en su jugo, you can opt for a leaner cut of beef, like sirloin, and you can use turkey bacon instead of pork bacon. I have also reduced the amount of pinto beans in the recipe and replaced the rest with veggies like zucchini—a pretty great option if you’re aiming for a lower-carb meal.
Ingredient Highlight: Tomatillos!
You’ve probably had tomatillos before and, due to the name, assumed they were basically tiny green tomatoes—but that’s not the case. Though they belong to the nightshade family, tomatillos are more closely related to the husk cherry, and they share a similar papery husk. Tomatillos have been around for a really long time. How long, you ask? Tomatillos have been cultivated in Mesoamerica for thousands of years, with evidence suggesting domestication as early as 800 BCE or earlier. They were a staple food for the Aztecs and other pre-Columbian civilizations. Their tangy, slightly tart flavor is why they work so well in salsas, sauces, and yummy dishes like this carne en su jugo.
FAQs & Tips
Store leftovers in an airtight container in the fridge for 3-4 days. You can also store carne en su jugo in a freezer-safe container in the freezer for up to 6 months. When you’re ready to enjoy it, allow it to thaw overnight in the fridge before heating it up in a pot on the stove and serving.
While this dish is traditionally made with beef, you can use whichever meat you prefer. After all, this is your food, and you can feel free to get creative and tailor the dish to your personal tastes. So if you’ve found that you prefer chicken over beef, I say go for it.
The exact origins of this dish are still up for debate. What we do know is that it was likely invented in the Mexican city of Guadalajara, the capital of Jalisco, in the mid-20th century, possibly in the 1960s
Serving Suggestions
This dish is as meat-centered as it gets, so I’d recommend serving this carne en su jugo with a salad or a side of grilled vegetables. This Grilled Mexican Corn Salad With Tomatillos is top of mind because it’s vibrant and full of flavor. This Pickled Radish recipe also makes a wonderful addition here. As for rice options, I’d go with this easy Baked Cilantro-Lime Rice or this delicious Cilantro-Lime Cauliflower Rice if you want to keep it lower carb. And for the final touch, I’d recommend washing it down with this Strawberry Agua Fresca.
Carne En Su Jugo
Ingredients
- 4 fresh tomatillos husked and quartered
- 3 serrano chile peppers seeded and chopped
- 1/2 white onion chopped
- 2 cloves garlic peeled
- 4 cups beef broth
- 5 slices bacon
- 1 1/2 pounds flank steak cut into 1/2-inch pieces
- 2 cups pinto beans cooked
- Salt and black pepper to taste
- 1/2 cup fresh cilantro chopped, for garnish
- Lime wedges for garnish
Instructions
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Combine tomatillos, serrano peppers, onion, garlic, and 1 cup of beef broth in a blender. Blend until smooth.
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In a large pot, cook bacon over medium heat until crispy. Remove bacon, chop, and set aside. In the same pot, add beef and cook until browned.
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Pour the blended tomatillo sauce over the beef in the pot. Add remaining beef broth and bring to a boil. Reduce heat and simmer for about 45 minutes or until beef is tender.
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Stir in cooked pinto beans and half of the chopped bacon. Simmer for an additional 10 minutes. Season with salt and pepper to taste.
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Spoon carne en su jugo into serving bowls. Garnish with remaining bacon, chopped cilantro, and lime wedges, and serve hot.
Nutrition
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