📝 About This Recipe
Hailing from the vibrant city of Guadalajara, Carne en su Jugo is a soulful, savory masterpiece that translates to 'beef in its own juices.' This comforting stew features thinly sliced steak simmered in a vibrant tomatillo and green chili broth, enriched by the smoky essence of crispy bacon and hearty pinto beans. It is a true celebration of Mexican culinary heritage, offering a perfect balance of acidity, spice, and deep umami flavors that warm the soul.
🥗 Ingredients
The Proteins
- 8 slices Bacon (thick-cut, chopped into 1/2-inch pieces)
- 2 pounds Beef Flank Steak or Sirloin (very thinly sliced into small bite-sized strips)
- 2 cups Pinto beans (cooked, with a little of their cooking liquid)
The Green Sauce (Salsa Verde)
- 1 pound Tomatillos (husked, rinsed, and halved)
- 2-3 pieces Serrano peppers (stems removed; use more or less for heat preference)
- 1/2 piece White onion (roughly chopped)
- 3 cloves Garlic (peeled)
- 1 bunch Fresh Cilantro (stems included, thoroughly washed)
- 2 cups Beef broth (low sodium preferred)
Aromatics and Seasoning
- 8-10 pieces Cambray onions (Mexican green onions) (bulbs intact, tops trimmed slightly)
- to taste Salt and Black Pepper
- 1 tablespoon Worcestershire sauce (adds a deep savory note)
- 1 teaspoon Maggi Seasoning or Soy Sauce (optional for extra depth)
For Garnish
- 4-5 pieces Radishes (thinly sliced)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/2 cup White onion (finely diced)
- 2-3 pieces Lime (cut into wedges)
- 1 piece Avocado (sliced or diced)
👨🍳 Instructions
-
1
In a large, heavy-bottomed pot or a traditional clay 'cazuela,' cook the chopped bacon over medium heat until crispy and golden brown.
-
2
Using a slotted spoon, remove the crispy bacon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.
-
3
Add the whole Cambray onions to the hot bacon fat. Sauté them for 5-7 minutes, turning occasionally, until they are charred and softened. Remove and set aside with the bacon.
-
4
Season the thinly sliced beef generously with salt and pepper. Increase the heat to medium-high and add the beef to the same pot. Brown the meat quickly; it will release its juices—do not drain them!
-
5
While the meat browns, prepare the sauce. In a blender, combine the tomatillos, serrano peppers, chopped onion, garlic, cilantro, and 1 cup of beef broth.
-
6
Blend on high until the sauce is completely smooth and vibrant green.
-
7
Pour the green sauce over the browned beef in the pot. Add the remaining cup of beef broth, Worcestershire sauce, and Maggi seasoning.
-
8
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes to allow the beef to become tender and the flavors to meld.
-
9
Stir in the cooked pinto beans and their liquid, along with the reserved crispy bacon and the charred Cambray onions.
-
10
Simmer for an additional 10 minutes uncovered to reach your desired consistency. The stew should be brothy but rich.
-
11
Taste and adjust seasoning with more salt or pepper if necessary.
-
12
Ladle the hot stew into deep bowls, ensuring everyone gets plenty of beef, beans, and at least one or two charred onions.
-
13
Garnish generously with diced onion, fresh cilantro, radish slices, and avocado.
-
14
Serve immediately with plenty of lime wedges on the side for squeezing over the top.
💡 Chef's Tips
For the most authentic flavor, use a 'cazuela de barro' (clay pot) which retains heat beautifully and adds a subtle earthy note. Thinly slicing the beef is easier if you freeze it for about 20-30 minutes before cutting. If the sauce is too acidic due to the tomatillos, add a tiny pinch of sugar to balance the flavors. Always use freshly cooked pinto beans if possible; the bean broth (caldo de frijol) adds incredible body to the final dish. Don't overcook the beef initially; just brown it quickly so it stays tender during the simmering process.
🍽️ Serving Suggestions
Serve with warm, freshly made corn tortillas for dipping into the savory broth. Pair with a cold Mexican lager or a refreshing glass of Agua de Jamaica (Hibiscus tea). Side with a portion of Mexican red rice to soak up the extra green sauce. Offer a spicy salsa de árbol on the side for those who want an extra kick of heat. A few crisp corn tostadas spread with a little cream or beans make a great crunchy accompaniment.