Carne En Su Jugo
Smoky green sauce, crispy bacon, tender beef, and creamy beans come together in the ultimate stew.
Serves6
Makesabout 8 cups
Prep35 minutes
Cook55 minutes to 1 hour 5 minutes
One of my favorite memories in the kitchen from when I was growing up was watching my mom and my Tio Juan make carne en su jugo. This classic Mexican dish, deeply rooted in the culinary traditions of Jalisco, quickly became a staple in our household, and my mom slowly added it to our regular rotation because we loved it so much.
Carne en su jugo is truly a labor of love. Its preparation is a testament to patience and care with each ingredient contributing a complex, layered taste that’s impossible to resist. The smokiness of the bacon is essential. Cooking the meat in the bacon fat quickly infuses the stew with a savory depth that defines the dish, balancing the brightness of the tomatillo sauce and the natural richness of the beef.
Traditionally carne en su jugo is plated with charred baby green onions, diced white onion, cilantro, and limes. And don’t forget about the fresh handmade tortillas, which perfectly complement the rich broth and tender meat.
This dish is a true classic, celebrated for its robust comforting flavors and its ability to bring people together around the table. This is one of the most approachable and beloved Mexican dishes, celebrating Jalisco’s culinary heritage. Whether served for a special occasion or a comforting family dinner, this dish embodies the warmth of home cooking; once you make it, it’s easy to see why generations of families have cherished this iconic recipe.
Why You’ll Love It
- A flavor powerhouse. The combination of smoky bacon, tangy tomatillos, spicy serrano peppers, and tender flank steak create a rich, savory stew that’s bursting with flavor.
- Comforting and hearty. With creamy beans and tender beef swimming in a flavorful broth, it’s the ultimate comfort meal that’s perfect for any gathering or weeknight dinner.
- Customizable and make-ahead friendly. You can adjust the heat, swap ingredients for convenience, and even make it a day ahead. The flavors deepen over time, making leftovers even more delicious.
Key Ingredients in Carne En Su Jugo
- Tomatillos: The tomatillos give the stew its signature tangy, slightly acidic flavor and vibrant green color, forming the base of the flavorful broth.
- Bacon: Adds smokiness to the stew and provides a porky fat for the vegetables to brown in.
- Flank steak: This tender, juicy protein that absorbs the flavors of the broth and spices, making the dish hearty and satisfying.
How to Make Carne En Su Jugo
- Cook the tomatillos and serranos. Place the tomatillos and serrano peppers in a large saucepan and add enough water to just cover; cook until the tomatillos are a dull green color and extremely tender.
- Cook the bacon. Cook chopped thick-cut bacon in a large heavy-bottomed pot or Dutch oven over medium heat. Transfer the bacon to a paper towel-lined plate.
- Blend the sauce. When the tomatillos are ready, drain and transfer to a blender. Add pickled jalapeño if using, along with coarsely chopped fresh cilantro, and kosher salt. Blend on high speed until smooth.
- Build the soup. Add finely chopped onion to the pot and cook until just beginning to soften. Stir in minced garlic cloves and cook until fragrant. Stir in cubed flank steak, the remaining kosher salt, and black pepper, and cook until the steak begins to release its juices. Stir in water, chicken bouillon powder, Maggi Seasoning Sauce, and blended tomatillos. Bring to a simmer and cook until the steak is tender.
- Heat the beans. Meanwhile, heat canary beans and their canning liquid in a medium saucepan over medium heat until simmering. Turn off the heat and cover to keep warm.
- Assemble and serve. When the carne en su jugo is ready, taste and season with more kosher salt as needed. To serve, place a small portion of the beans (with or without their liquid) in a bowl. Top with the carne en su jugo. Garnish with the reserved bacon and more finely chopped white onion and chopped cilantro. Top with a charred cebollita and serve with lime wedges if desired.
Helpful Swaps
- If Jugo Maggi Seasoning Sauce is hard to find, Salsa Maggi can be used as a substitute.
- If fresh cooked beans (frijoles de la olla) aren’t available, canned beans make a perfect substitute.
Storage and Make-Ahead Tips
- Making the stew a day ahead of time and letting it sit will allow the flavors to deepen and meld beautifully.
- Store in an airtight container in the fridge or freezer for easy reheating, making weeknight dinners or entertaining stress-free.
What to Serve With Carne En Su Jugo
Carne En Su Jugo Recipe
Smoky green sauce, crispy bacon, tender beef, and creamy beans come together in the ultimate stew.
Prep time 35 minutes
Cook time 55 minutes to 1 hour 5 minutes
Makes about 8 cups
Serves 6
Nutritional Info
Ingredients
- 1 pound
tomatillos (16 to 17 medium), peeled and rinsed
- 3
medium serrano peppers, trimmed and seeded if desired for less spicy heat
- 1
whole pickled jalapeño pepper, stem trimmed (optional)
- 8 ounces
thick-cut bacon, cut crosswise into 1/2-inch pieces
- 1 cup
coarsely chopped fresh cilantro (about 1/2 small bunch), plus more for garnish
- 1 1/2 teaspoons
kosher salt, divided, plus more as needed
- 1
medium white onion, finely chopped (about 2 cups), plus more for garnish
- 2 cloves
garlic, minced
- 2 pounds
flank steak, cut into 1/2-inch cubes
- 1/2 teaspoon
freshly ground black pepper
- 3 1/2 cups
water, divided
- 1 tablespoon
chicken bouillon powder or chicken base, or 3 chicken bouillon cubes
- 1/2 teaspoon
Jugo Maggi Seasoning Sauce or Maggi Seasoning Sauce
- 2 (about 15-ounce) cans
canary or cannellini beans, or 3 cups Frijoles de la Olla
- 6
medium cebollitas (spring or bulbing onions, optional)
Lime wedges, for serving (optional)
Instructions
Place 1 pound peeled and rinsed tomatillos and 3 trimmed medium serrano peppers in a large saucepan. Add enough water to just cover the tomatillos and serranos. Bring to a boil over medium heat. Reduce the heat as needed to maintain a simmer and cook until the tomatillos are a dull green color and extremely tender, 8 to 10 minutes.
Meanwhile, cook 8 ounces chopped thick-cut bacon in a large heavy-bottomed pot or Dutch oven over medium heat, stirring occasionally, until the bacon is crisp, 8 to 10 minutes. Turn off the heat. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
When the tomatillos are ready, drain. Transfer the tomatillos and serranos to a blender. Add 1 trimmed pickled jalapeño if using, 1 cup coarsely chopped fresh cilantro, and 1/2 teaspoon of the kosher salt. Blend on high speed until smooth, about 40 seconds.
Return the pot used to cook the bacon to medium heat. Add 1 finely chopped medium white onion and cook until just beginning to soften, about 4 minutes. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds.
Stir in 2 pounds cubed flank steak, the remaining 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the steak begins to release its juices, 3 to 4 minutes. Stir in 3 cups of the water, 1 tablespoon chicken bouillon powder, and 1/2 teaspoon Maggi Seasoning Sauce. Bring to a simmer, then continue to simmer for 10 minutes more.
Pour in the blended tomatillo mixture. Add the remaining 1/2 cup water to the now-empty blender, swirl it around to loosen any remaining tomatillo mixture, and pour into the pot. Stir until combined and bring to a simmer. Continue to simmer, reducing the heat as needed, until the steak is tender, 30 to 35 minutes.
Meanwhile, heat 2 (about 15-ounce) cans canary beans and their canning liquid in a medium saucepan over medium heat until simmering. Turn off the heat and cover to keep warm.
If using cebollitas, working with 2 at a time, place directly onto a gas burner turned on to medium and cook, turning occasionally, until the bulbs are charred in spots, about 8 minutes total. Repeat until all 6 are charred. (Alternatively, place all 6 on a greased baking sheet and broil a few inches from the broiling element, flipping the cebollitas occasionally, until charred in spots.)
When the carne en su jugo is ready, taste and season with more kosher salt as needed. To serve, place about 3/4 cup of the beans (with or without their liquid) in a bowl. Top with the carne en su jugo. Garnish with the reserved bacon and more finely chopped white onion and chopped cilantro. Top with a charred cebollita and serve with lime wedges if desired.
Recipe Notes
Substitutions
- You can use 3 1/2 cups low-sodium chicken broth in place of the water and chicken bouillon or chicken base.
- Jalapeños can be used instead of serrano peppers for less spicy heat.
Make ahead: This is a stew that becomes more flavorful as it sits. The carne en su jugo can be made up to 24 hours in advance and refrigerated in an airtight container. Reheat over low heat before serving.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months. Reheat in the microwave or over low heat.