Carne En Su Jugo for a Cozy Mexican Dinner

Carne en su jugo (“meat in its own juice”) is a brothy beef stew from Jalisco, Mexico: very thinly sliced steak browned in bacon fat, simmered in a blended tomatillo, serrano and beef broth, and served with pinto beans, crispy bacon and a pile of fresh toppings. This version takes about 45 minutes and serves 4, because the beef is sliced thin enough to cook quickly instead of braising for hours.

The tart tomatillo broth is what balances the dish. Bacon and beef are rich, and the bright, slightly sour broth, plus raw onion, cilantro and lime at the table, keeps each bowl from feeling heavy.

Ingredients

For the tomatillo broth

• 1 pound tomatillos, husked and rinsed
• 2 cloves garlic
• 1 to 2 serrano peppers, seeded for less heat
• 3 cups beef broth
• 1 small handful cilantro
• 1 teaspoon salt

For the stew

• 1 1/2 pounds flank steak or sirloin, sliced very thin
• 6 slices bacon, chopped
• 1 small white onion, diced
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 2 cups cooked pinto beans, with a little bean broth if available

For serving

• Chopped cilantro and diced onion
• Lime wedges
• Warm corn tortillas
• Radishes or avocado slices

How to Make Carne en Su Jugo

1. Cook the tomatillos. Put the tomatillos, garlic and serranos in a saucepan, cover with water and simmer about 10 minutes, until the tomatillos turn olive green and soft but haven’t burst.
2. Blend the broth. Transfer the cooked vegetables (not the cooking water) to a blender with the cilantro, beef broth and salt. Blend until smooth.
3. Crisp the bacon. Cook the chopped bacon in a large heavy pot over medium heat until browned and crisp. Lift it out with a slotted spoon, leaving the fat in the pot.
4. Brown the onion and beef. Cook the onion in the bacon fat until translucent and lightly golden. Add the beef, pepper and cumin, spreading the meat into an even layer so it browns instead of steaming. Work in two batches if your pot is crowded.
5. Add the broth. Pour in the tomatillo broth, scrape up the browned bits from the bottom, and bring to a gentle simmer.
6. Finish with the beans. Stir in the beans and half the bacon. Simmer 10–15 minutes, until the broth thickens slightly and the beef is tender.
7. Serve. Ladle into bowls and top with the rest of the bacon, onion, cilantro and a squeeze of lime. Serve with warm tortillas.

How to Keep the Beef Tender and the Broth Balanced

• Slice thin, across the grain. Thin slices are what make a 45-minute version possible. Freeze the steak for 15–20 minutes first so it firms up and slices cleanly. Thick pieces or stew meat will stay chewy in this short simmer.
• Don’t crowd the pot. Too much beef at once releases liquid and boils instead of browning, and you lose the caramelized flavor that seasons the broth.
• Simmer, don’t boil. A hard boil tightens thin beef slices. Keep the broth at a gentle bubble.
• Broth too sour: the tomatillos were undercooked, or yours are particularly tart. Simmer the stew a few minutes longer; tomatillos mellow as they cook. A spoonful of the reserved bacon fat also rounds it out.
• Too spicy: seed the serranos or use just one. For more heat, leave the seeds in.

Substitutions

• Beef: flank steak and sirloin both work. Skirt steak has more flavor but needs careful slicing across the grain.
• Canned beans: use about two cups of canned pinto beans, lightly rinsed. The broth will be slightly thinner than with home-cooked beans and their liquid.
• Bacon: for a leaner stew, use half the bacon and brown the beef in a little oil. Expect a less smoky broth.
• Heat: a jalapeño gives milder heat than serrano.

What to Serve With Carne en Su Jugo

Warm corn tortillas are the classic side for scooping up beef and beans, and rice makes it more filling. A fresh side balances the rich broth: an elote corn salad or a black bean corn salad with lime both fit. If you like brothy beef dinners and have more time, this slow cooker beef stew is a hands-off, heartier option.

Make-Ahead, Storing and Reheating

• Make ahead: the tomatillo broth can be blended a day ahead and refrigerated. The finished stew also tastes good the next day; store the toppings and crisp bacon separately.
• Refrigerate: refrigerate within 2 hours of cooking and eat within 3–4 days.
• Freeze: freeze the broth, beef and beans together for up to 2 months. Thaw overnight in the fridge.
• Reheat: warm gently on the stove until it reaches 165°F. Avoid a hard boil, which toughens the thin beef.

FAQ

What does carne en su jugo taste like?

Savory, smoky and a little tart: beef and bacon flavor in a light green broth with tomatillo tang and some heat from the serranos. The fresh onion, cilantro and lime at the end make it taste bright rather than heavy.

Is it a soup or a stew?

Somewhere in between. It is brothier than a thick stew, served in bowls with a spoon, but with plenty of beef and beans in every serving.

Can I skip the bacon?

You can, but bacon is part of the classic flavor. Without it, brown the beef in oil and add a pinch of smoked paprika to the broth to make up some of the smokiness.

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