Carne en su Jugo: The Juicy, Soul-Warming Mexican Stew

There’s something deeply emotional about the first time we prepare Carne en su Jugo. It’s not just about beef simmering in its own rich, savory broth — it’s a memory, a feeling, a family recipe passed from warm hands to ours. From my experience, the aroma alone — earthy tomatillos blending with smoky bacon and herbs — will make everyone drift into the kitchen before the first bite even hits the bowl. I’ve made this dish countless times, and yet, every single time, it feels like home.

One chilly Sunday, my family gathered around a long table, and this bubbling pot was at the center. The steam fogged the windows. Each spoonful brought silence. That’s the power of Carne en su Jugo — it brings people together, it nourishes deeply, and it stays with you.

Prepare to discover a dish that’s more than a meal — it’s a cultural treasure, and after you try it, you’ll want to make it part of your own traditions.

Preparation Time

• Preparation: 20 minutes

• Cooking: 45 minutes

• Total time: 1 hour 5 minutes

• Servings: 6 generous portions

• Difficulty: Medium

Now let’s get to the ingredients that make this dish unforgettable.

The Necessary Ingredients (possible in all kinds of variations)

• 500g (1.1 lbs) flank steak or sirloin, finely chopped

• 200g (7 oz) thick-cut bacon, diced

• 500g (1.1 lbs) tomatillos, husked and rinsed

• 2–3 serrano peppers (adjust to heat preference)

• 1 medium white onion, chopped

• 3 cloves garlic, peeled

• 1 bunch fresh cilantro (reserve a few leaves for garnish)

• 2 cups beef broth

• 1 cup water

• 1 teaspoon ground cumin

• Salt and pepper to taste

• 1 tablespoon vegetable oil (if needed)

• 1 can pinto beans, drained and rinsed

• 1 small bunch green onions, finely chopped (for garnish)

• 1 lime, cut into wedges

• Optional toppings: sliced radishes, avocado cubes, chopped white onion

Alternatives and Variations

Vegan version: Replace beef and bacon with chopped mushrooms (like portobello or oyster) and smoked tofu for depth. Use vegetable broth instead of beef.

Gluten-free: This dish is naturally gluten-free. Just ensure your broth and bacon are certified gluten-free.

Low-sodium: Make your own broth and reduce added salt.

Let’s move on to the preparation — the magic happens in the pot!

The Steps of Preparation (possible in all kinds of variations)

This is the point where the kitchen transforms. The smells, the bubbling, the anticipation — let it all happen.

The Steps

1. In a dry pan or Dutch oven over medium heat, cook the diced bacon until crispy. Set aside, leaving the fat in the pan.

2. In the same pan, add the finely chopped beef. Sear it in batches to avoid overcrowding. Brown on all sides and return all beef to the pan.

3. In a blender, combine the tomatillos, serrano peppers, onion, garlic, cilantro, cumin, and a pinch of salt. Blend until smooth.

4. Pour the green sauce over the beef and stir well to coat. Let it simmer for 5 minutes, letting the flavors marry.

5. Add the beef broth and water. Stir and bring to a boil.

6. Lower heat, cover partially, and simmer for 30–40 minutes or until the beef is tender and the broth is rich and fragrant.

7. Add the pinto beans during the last 10 minutes of cooking.

8. Taste and adjust seasoning with salt and pepper.

9. Serve hot in bowls. Top with crispy bacon, green onions, cilantro, radishes, lime wedges, and avocado.

10. Enjoy immediately — preferably with warm tortillas on the side.

Nutritional Benefits of This Recipe

This dish isn’t just comforting — it’s good for you too.

Nutritional Benefits

• High in Protein: The beef and beans together offer complete protein for muscle health.

• Rich in Fiber: Pinto beans support digestion and blood sugar control.

• Packed with Antioxidants: Tomatillos and serrano peppers are rich in vitamin C and polyphenols.

• Heart-Healthy Fats: Avocado (as topping) provides monounsaturated fats.

• Low in Carbs: Especially when eaten without tortillas.

• Vitamin K and Folate: Found in fresh cilantro and green onions.

• Iron and Zinc: From the beef, important for immunity and oxygen transport.

• Natural Detoxifiers: Garlic and onion support liver health.

• Hydration: The broth-based nature of the soup adds to daily fluid intake.

• Gluten-Free & Low-Sugar: Safe for celiac and diabetic-friendly diets (with slight tweaks).

Possible Additions or Upgrades

If you’re like me and love adding your own spin to classic recipes, here are ideas that have worked wonders in my kitchen:

• Add roasted poblano peppers for a smoky depth

• Mix in a spoonful of chipotle in adobo for a spicy, sweet twist

• Stir in sweet corn kernels for added texture and color

• Top with queso fresco or cotija for a creamy finish

• Use homemade bone broth for even richer flavor and added collagen

• Finish with a drizzle of Mexican crema or sour cream for a silky contrast

• Swap beef for shredded chicken for a lighter version

• Add a side of esquites (Mexican street corn salad) for a full meal

• Serve over white rice or alongside grilled cactus (nopales)

Frequently Asked Questions

Can we make Carne en su Jugo in the Instant Pot?
Yes! Sear the beef using the Sauté function, then add all ingredients and cook on high pressure for 25 minutes, natural release for 10.

Can we freeze the leftovers?
Absolutely. Store in airtight containers and freeze for up to 3 months. Reheat gently on the stove.

What’s the best cut of beef to use?
Flank steak or sirloin work best. We want something tender yet flavorful.

Is it spicy?
That depends on the number of serrano peppers. We recommend 2 for moderate heat. Adjust to your preference.

Can we make it vegetarian?
Yes. Use mushrooms, smoked tofu, and vegetable broth. You’ll still get that umami-rich flavor.

How can we thicken the broth?
Let it simmer uncovered for a few minutes longer, or blend a portion of the beans and stir them in.

Can we add potatoes or squash?
Sure! Diced potatoes or zucchini can be added in the last 20 minutes for a heartier stew.

Is there a way to make it in the oven?
Yes. Transfer everything to a Dutch oven and bake covered at 160°C (325°F) for 1.5 hours.

What should we serve it with?
Tortillas, lime wedges, rice, or even crusty bread. You can also serve it with a crisp green salad.

Can kids eat this dish?
Yes! Just reduce the serrano peppers or omit them altogether. They’ll love the rich broth and tender beef.

If this recipe brought warmth to your kitchen — like it has in mine time after time — please share it! Post it on your social networks, send it to your foodie friends, and bring a little more joy (and flavor!) to someone else’s home. Let’s keep these traditions alive and simmering.