Carne en su Jugo Recipe (Meat in its Juices)
User Reviews
5
Carne en su Jugo Recipe (Meat in its Juices)
Description
This recipe for Carne en su Jugo combines roasted tomatillos, yellow onion, garlic, and serrano chili that are blended into a smooth, tangy green broth seasoned with toasted ground cumin and fresh cilantro. Bacon is cooked until crisp, rendering flavorful fat that adds depth to the stew. Flank steak is thinly sliced to cook quickly and stay tender in the broth alongside spring onions.
The dish is finished with optional garnishes such as diced white onion, cilantro, pickled jalapeños, and sliced radishes, which add texture and freshness. The ensemble balances smoky bacon richness with bright, savory broth and tender meat slices.
Carne en su Jugo is a hearty stew suitable for lunch or dinner and can be served with warm beans or tortillas. It stores well, allowing preparation up to two days ahead, with refrigeration or freezing options for longer storage. Gentle reheating on low heat helps preserve texture and flavor.
Rendered bacon fat can be managed by reserving some to avoid excess greasiness, and the fond on the pot adds extra flavor when deglazed. The bacon is also partially used as garnish for added texture and taste.
Ingredients
- 15 tomatillo medium-sized shucked
- 1 yellow onion medium-sized peeled cut in half
- 6 garlic cloves
- 3 serrano chili seeded
- 2 tablespoons olive oil
- ½ cup cilantro packed fresh and stems
- 1 ½ pounds Bacon cut into thin slices
- 10 to 12 spring onions tops removed
- 2 ½ pounds flank steak cut into thin bitesize slices
- 4 cups chicken stock
- 2 teaspoons cumin seed toasted ground
- frijoles de la olla recipe
- salt coarse, to taste
- white onion chopped cilantro, pickled jalapeños, and sliced radishes, optional garnish diced
Instructions
- Prepare and keep your frijoles de la olla warm.
- Remove the husks from the tomatillos. Briefly rinse the tomatillos under cold water.
- Evenly spread them on a sheet tray lined with parchment paper with onion, garlic, and peppers.
- Drizzle the olive oil over the top of the vegetables. Season with salt.
- Place on a rack in the top 1/3 of the oven at 425° and cook for 20 to 25 minutes or until lightly browned, and the tomatillos and peppers turn a muted green color.
- Remove them from the oven and let them rest for 10 minutes.
- Transfer to a blender with a lid, but replace the centerpiece of the lid with a kitchen towel. Add in cilantro and blend at medium speed until smooth. Season with salt and set it to the side.
- Prepare the beef, bacon, and spring onions.
- In a large rondeau or pot over low to medium heat, add the bacon and cook until crispy brown and a good amount of the fat from the bacon has rendered.
- Set the bacon to the side. Add the spring onions to the pot of rendered fat, gently season with salt, and sauté over low to medium heat for 5 to 7 minutes or until they become light brown.
- Place the onions to the side with the bacon and add in the beef. Season generously with salt and cook over low to medium heat until the meat releases its juices.
- At this point use your spoon to scrape all the fond off the bottom of the pot. Then, turn the heat to high and cook for 4 to 6 minutes while constantly stirring to brown the meat.
- Next, pour in the salsa verde, chicken stock, 2/3 of the crisp-cooked bacon, seared spring onions, salt, and optional toasted and ground cumin seeds, and bring the mixture to a boil.
- Cover and turn the heat to low and cook for 20 to 25 minutes or until the meat is tender.
- Serve the carne en su jugo in a bowl with some frijoles de la olla and optional garnishes of minced white onion, cilantro, sliced radishes, and crispy bacon.
Notes
- This dish can be prepared up to two days in advance for freshness.
- Store refrigerated for up to 5 days or freeze for up to 6 months; thaw in refrigerator before reheating.
- Reheat gently over low heat to preserve texture and flavor.
- Reserve half the rendered bacon fat if the amount seems excessive to reduce greasiness.
- The bacon fond left in the pot adds flavor when released during cooking.
- Use one-third of the cooked bacon as garnish for added texture and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10
Amount Per Serving
Calories 929 kcal
% Daily Value*
| Calories | 929kcal | 46% |
| Carbohydrates | 63g | 21% |
| Protein | 59g | 118% |
| Fat | 51g | 78% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 163mg | 54% |
| Sodium | 1867mg | 78% |
| Potassium | 1825mg | 39% |
| Fiber | 16g | 64% |
| Sugar | 5g | 10% |
| Vitamin A | 353IU | 7% |
| Vitamin C | 19mg | 21% |
| Calcium | 200mg | 20% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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