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Carne en su Jugo Recipe (Meat in its Juices)
5 from 18 votes

Carne en su Jugo Recipe (Meat in its Juices)

Carne en su Jugo features thin-sliced flank steak and crispy bacon cooked in a tangy roasted tomatillo and serrano chili broth seasoned with cumin and cilantro. This Mexican stew offers a rich, savory broth with tender meat and smoky bacon, accentuated by bright, slightly spicy flavors. It’s a comforting dish that can be prepared ahead and reheated gently.

Prep Time
30 mins
Cook Time
1 hr 20 mins
Servings: 8 to 10
Calories: 929 kcal
Course: Soup
Cuisine: Mexican

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

    Cup of Yum
  1. Prepare and keep your frijoles de la olla warm.
  2. Remove the husks from the tomatillos. Briefly rinse the tomatillos under cold water.
  3. Evenly spread them on a sheet tray lined with parchment paper with onion, garlic, and peppers.
  4. Drizzle the olive oil over the top of the vegetables. Season with salt.
  5. 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.
  6. Remove them from the oven and let them rest for 10 minutes.
  7. 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.
  8. Prepare the beef, bacon, and spring onions.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Cover and turn the heat to low and cook for 20 to 25 minutes or until the meat is tender.
  15. 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

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%)

Nutrition Facts

Serving: 8 to 10

Amount Per Serving

Calories 929

% 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.