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If you love cozy & comforting soups, Carne en Su Jugo is a hearty Mexican dish made with tender beef, beans, and bacon in a flavorful broth. You’ll definitely want some homemade corn tortillas on the side for dipping!
Carne en Su Jugo is one of those dishes that immediately takes me back to my roots. My Tío Jorge introduced me to it years ago, and I’ll never forget being totally intrigued by the soupy, dripping taco he handed me. “Estela, have you tried this before? I made it, here.” One bite in and I was hooked. Tender beef, frijoles, bacon, salsa verde… I mean, what’s not to like?
Ever since then, this soup has become a regular in our house, especially once the weather gets chilly. My husband asks for it constantly –– he absolutely LOVES this dish. And every time I make it, it reminds me of that first bowl with my Tío.
What is Carne En Su Jugo?
Carne en Su Jugo, which literally means “meat in its juices,” is a regional dish from Jalisco, Mexico. It’s a savory, tangy, and sometimes spicy stew made with tender beef browned in bacon fat and simmered in its own juices. Pinto beans, bacon slices, and salsa verde are added toward the end to finish the simmering.
Toppings are essential in Mexican soups, and Carne en Su Jugo is no exception. It’s traditionally served with raw onion, radish, cilantro, crispy bacon, and a rolled-up corn tortilla for dipping into the hot broth. It’s literally a warm, comforting hug in a bowl.
Why You’ll Love This Recipe
- It’s SO easy to make! Seriously. Carne en su jugo is deeply flavorful without being difficult to make.
- It’s real Jalisco cooking. If you’re looking for something different, authentic, & regional, this is it. You won’t find this in a lot of Mexican restaurants.
- It reheats well. The flavors get even better, and you can stretch the broth, so leftovers are a win.
Ingredients You’ll Need:
- Beef – Use thinly sliced flank steak, flap meat, or top sirloin for the most traditional texture. These cuts stay tender and absorb the flavor of the broth really well.
- Bacon – Adds smokiness and richness to the broth. You’ll cook it first, then use the rendered fat to brown the beef for extra depth.
- Pinto beans – Cooked pinto beans are added toward the end to make the soup heartier. They soak up the broth and round out the dish.
- Spices – Simple spices like salt, pepper, cumin, and chicken bouillon keep the flavors clean and classic.
- Salsa verde – A blend of tomatillos, jalapeños or serranos, onion, and garlic. This gives the stew its signature tangy, slightly spicy flavor.
- Toppings – Fresh onion, cilantro, sliced radishes, crispy bacon, and warm corn tortillas. These are essential for balancing the richness of the soup, adding texture and freshness.
Which Cut of Beef to Choose
1. Flank Steak is the classic choice in Jalisco. It’s easy to slice against the grain, tenderizes quickly in the broth, and produces that authentic texture and flavor. It will give you a clean, leaner broth.
2. Flap Meat is a very common cut in Mexican cooking. It has a similar bite and beefy flavor to flank. It has more marbling than flank, which will give you a richer broth and very tender slices. I use this a lot since I shop at Costco and buy it in bulk.
3. Top Sirloin is another widely used cut for Carne en Su Jugo. It’s lean, easy to work with, and slices, and gives you a clean & meaty flavor without excess fat.
How to Make it:
- Simmer the pinto beans with salt, garlic, and onion for 1 hour covered (or you can used canned beans instead).
- Char the peppers, tomatillos, onion, and garlic in a skillet over medium high heat for 5 minutes.
- Add chicken bouillon, cumin, and Mexican oregano. Lightly toast for a few seconds.
- Add water and simmer for 5 minutes.
- Let it cool slightly then add to a blender with cilantro. Blend until smooth and it it aside.
- In a separate pot, brown the bacon over medium-low heat until crispy. Set it aside on paper towels.
- Saute the cebollitas (Mexican green onions) in the bacon fat until fragrant, about 1-2 minutes over medium heat. Set aside with the bacon.
- Remove some of the bacon fat if there is a lot. Add the cubed beef and season with salt, pepper, and garlic powder. Continue cooking the beef in its juices for about 5 minutes.
- Pour salsa verde into the pot, scraping browned bits. Cover and let it simmer gently for 15-20 minutes.
- Stir in beans, reserved bean liquid, half of the bacon, and cebollitas. Taste the soup and adjust seasoning/consistency to your liking.
- Ladle into bowls. Top with raw onion, radish, cilantro, crispy bacon. Serve with warm corn tortillas and enjoy 🙂
Recipe Tips
Use a tender cut of beef, and slice against the grain. Flank steak is the most traditional, but flap meat also works if you want slightly more tenderness and richness.
Don’t skip the bacon. Browning the beef in bacon fat is what gives Carne en Su Jugo its signature depth. It’s a small step that makes a huge difference.
Blend the salsa verde very smooth. A silky salsa verde helps the broth stay clear and balanced instead of chunky or muddy.
Simmer gently, not aggressively. A low simmer keeps the beef tender and prevents the broth from reducing/thickening too quickly.
Use a little bean broth for extra flavor. Adding ½ to 1 cup of the bean cooking liquid gives the soup a deeper, more homey flavor. Just make sure the liquid is light and not overly thick so the broth stays bright.
Prep the toppings ahead. Raw onion, radishes, cilantro, and crispy bacon bring brightness and crunch. Don’t skip them! Having everything chopped and ready makes serving easy.
Serve with tortillas. This is a dunking soup, and warm corn tortillas (especially homemade ones) make the whole experience 100% better, trust me!
Storing and Reheating
Fridge: Keeps well for up to 4 days.
Freezer: Freezes nicely (without toppings) for up to 3 months in an airtight container.
Reheating: Warm it on the stovetop and add some water if it thickens too much. You can also add a little salt or chicken bouillon to compensate for the flavor dilution.
Serving Suggestions
For dipping: Rolled-up homemade corn tortillas or Jalisco-style bolillos (birote salado) for soaking up the flavorful broth. You can even make a soupy taco, just like my Tío!
Fresh toppings: Sliced red radish, chopped raw onion, cilantro, lime, and avocado add brightness and texture.
Extra crunch: Keep some crisped bacon bits on the side to sprinkle on top.
Frequently Asked Questions
This soup is supposed to be a little spicy, but if you have a low tolerance, you can definitely made adjustments. Instead of serrano, use jalapenos and remove the seeds & veins. You can also use less peppers. And use gloves! Because rubbing your eyes after handling peppers is NOT fun.
Tomatillos are what gives carne en su jugo its tanginess, so it’s a pretty important ingredient. However, I have made it with tomatoes and even cherry tomatoes in a pinch! It still came out delicious. Just add some lime juice to your bowl to compensate for that signature tang.
Yes this is perfectly fine! For best results I always recommend making the beans yourself, but canned beans can save you some time and won’t drastically change the flavor. Use one 15oz can for this recipe.
More cozy soups & stews
If you tried this Carne En Su Jugo recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Carne En Su Jugo (Meat in its Juices)
Ingredients
- 1 lb beef, flap meat or flank steak, cubed
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ cup dried pinto beans, or one 15 oz can pinto beans
- 10 oz bacon, chopped
- 1 bunch cebollitas, Mexican green onion bulbs, cut in half
Salsa Verde
- 4 tomatillos
- 2 serrano peppers, or jalapeno
- 2 garlic cloves
- ½ small onion
- 1 tbsp Knorr chicken bouillon
- ½ tsp cumin
- ¼ tsp mexican oregano
- ¼ cup cilantro
- 2 to 3 cups water
Toppings
- cilantro
- onion
- red radish
- crispy bacon
Instructions
Cook the beans (skip if using canned beans)
- Soak ½ cup dried pinto beans 4+ hours.
- Simmer in 2 cups fresh water with ½ tsp salt until tender, about 1 hour covered. Reserve ½–1 cup cooking liquid.
Make the salsa verde
- Char the tomatillos, jalapeños, onion, and garlic in a skillet for 5 minutes.
- Sprinkle over 1 tbsp Knorr chicken bouillon, ½ tsp cumin, and ¼ tsp Mexican oregano. Mix to toast the seasonings briefly, then add 2 cups of water and simmer for 5 minutes, covered.
- Add everything to a blender along with ¼ cup cilantro. Blend until smooth and set aside.
Cook the bacon and beef
- In a separate pot, brown the bacon over medium-low heat until crispy. Set it aside on paper towels.
- Saute the cebollitas (Mexican green onions) in the bacon fat until fragrant, about 1-2 minutes over medium heat. Set aside with the bacon.
- Remove some of the bacon fat if there is a lot. Add the cubed beef and season with salt, pepper, and garlic powder.
- Continue cooking the beef in its juices for about 5 minutes.
- Pour salsa verde into the pot, scraping browned bits.
- Cover and let it simmer gently for 15 minutes.
- Stir in beans, ½–1 cup reserved bean liquid, half of the bacon, and cebollitas. *If using canned beans, rinse and drain before adding.
- Taste the soup and adjust seasoning/consistency to your liking. I usually add a little salt and water if it's too thick. Simmer 5 more minutes covered.
Assemble the soup
- Ladle into bowls. Top with raw onion, radish, cilantro, crispy bacon. Serve with warm corn tortillas and enjoy 🙂
Notes
- Canned beans substitution: You can use canned pinto beans instead of cooking them from scratch—just rinse and drain before adding. You will also need to add a bit more water.
- Adjusting spice: Reduce or remove the seeds from jalapeños/serranos in the salsa verde to make the soup milder.
- Simmer gently, not aggressively. A low simmer keeps the beef tender and prevents the broth from reducing/thickening too quickly.
- Servings: This recipe serves between 2-3 hungry people. You can double all the ingredients to make it for 4-6 people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing soup! Doubled everything but the steak and it was still super flavorful. Highly recommend!