Recipe

Carne en su Jugo

Tender beef simmered in a bright tomatillo broth with bacon, beans, and fresh toppings for the coziest bowl.

By Matt Campbell

•

4.8

A warm bowl of carne en su jugo with tender beef pieces in a light green tomatillo broth, topped with chopped cilantro and diced onion, with lime wedges on the side on a wooden table

Carne en su jugo, a Jalisco classic, is one of those dishes that feels like it should take all day, but it actually plays very nice with a regular weeknight. It's beef, in its own juices, simmered with a punchy tomatillo base, then finished with bacon, beans, and a pile of fresh toppings. The vibe is cozy soup meets taco night, and honestly I support that energy.

This version keeps ingredients accessible and the method straightforward. You're going to brown the beef for real flavor, blend a quick tomatillo sauce, then let everything simmer until the beef is tender and the broth no longer tastes sharp or raw. Crisp bacon goes in at the end because we aren't here to sacrifice texture.

Tomatillos, white onion, garlic, serrano peppers, cilantro, limes, and raw beef laid out on a bright kitchen counter with a cutting board and knife

Why It Works

Bright, balanced broth: Tomatillos bring tang and freshness that keeps the beefy flavor from feeling heavy.
Big flavor, low drama: Browning the beef and blending the sauce does most of the work.
Texture for days: Bacon plus fresh onion and cilantro on top makes every bite feel alive.
Flexible serving: Eat it like a stew, or scoop it with warm tortillas like the best kind of “soup taco.”

Pairs Well With

Storage Tips

Refrigerate

Cool leftovers, then store in an airtight container for up to 4 days. If possible, store toppings (onion, cilantro, lime) separately so they stay fresh and crisp.

Freeze

Freeze the stew (without fresh toppings) for up to 3 months. Thaw overnight in the fridge.

Reheat

Warm gently on the stovetop over medium-low, adding a splash of broth or water if it has thickened. Taste and adjust with salt and a squeeze of lime to wake it back up.

A glass food storage container filled with carne en su jugo on a kitchen counter next to small containers of chopped onion and cilantro

Common Questions

What cut of beef works best for carne en su jugo?

Sirloin is my go-to for tenderness and speed. If you want a more slow-simmered vibe, use chuck roast cut into small pieces and simmer longer until meltingly tender (plan on about 75 to 90 minutes, depending on the size of your pieces). Total time will be closer to 1 hour 45 minutes with chuck.

Do I have to use tomatillos?

For the classic tang, yes, tomatillos are the point. If you're truly stuck, you can mimic the acidity with a mix of canned green salsa and a little extra lime, but it'll taste like a close cousin, not the same dish.

Is carne en su jugo spicy?

It can be. For milder, use 1 serrano (seeded) or swap to jalapeño. For spicy, use 2 serranos with seeds. Serranos vary a lot, so if you want to play it safe, taste a tiny bit before you commit.

Why are my tomatillos bitter?

It often just needs more salt and a little balance. Try a pinch of sugar or blend in a bit more cooked onion. Also make sure the tomatillo mixture simmers long enough to lose its sharp, raw edge, and if it still tastes harsh, dial back the chile (or add it gradually).

What beans should I use?

Traditional versions often use bayo beans (pinto-like). Pinto beans are perfect and easy to find. Black beans work in a pinch, but the flavor is a little different.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottomed pot or Dutch oven
Skillet (optional if you prefer crisping bacon separately)
Blender
Cutting board and sharp knife
Fine mesh strainer (optional, for extra-smooth broth)
Ladle for serving

The first time I made carne en su jugo at home, I expected “nice soup.” What I got was a whole situation. The tomatillos brought this bright, almost electric tang, and then the bacon showed up like it owned the place. It's one of those bowls where you keep going back with “just one more tortilla scoop” until suddenly your bowl is suspiciously empty.

Now it's in my rotation for nights when I want something comforting but not sleepy. It's cozy, but it still has spark, and I love a dinner that can do both.

Carne en su Jugo

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 6

Ingredients

For the stew

6 slices thick-cut bacon, chopped
2 lb beef sirloin, cut into small bite-size pieces
1 1/2 tsp kosher salt, plus more to taste
1 tsp ground black pepper
1 tbsp neutral oil (only if needed)
1 lb tomatillos, husked and rinsed
1/2 medium white onion, roughly chopped (plus more for topping)
3 garlic cloves
1 to 2 serrano peppers (adjust to taste)
1/2 cup packed fresh cilantro (plus more for topping)
4 cups low-sodium beef broth, divided
2 cups water
1 (15 oz) can pinto beans, drained and rinsed
1 tsp ground cumin
1 tsp dried oregano (Mexican oregano if you have it)
1 tbsp lime juice, plus wedges for serving

For serving

Diced white onion
Chopped cilantro
Warm corn tortillas
Sliced radishes (optional but excellent)
Avocado slices (optional)

Instructions

Crisp the bacon. Set a large pot or Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until crisp and the fat is rendered, about 8 to 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Leave about 2 tablespoons bacon fat in the pot (discard extra if needed). If you want maximum crunch, reserve a small handful of bacon for topping at the end.
Brown the beef. Season the beef with salt and pepper. Increase heat to medium-high. Working in batches, brown the beef in the bacon fat so it gets real color instead of steaming. For small cubes, this is usually 1 to 2 minutes per side. You're looking for deep brown edges, not gray meat. If the pot looks dry, add a splash of neutral oil. Transfer browned beef to a bowl.
Blend the tomatillo base. Make sure your tomatillos are husked and well rinsed to remove any sticky residue, then add them to a blender with the chopped onion, garlic, serrano, cilantro, and 1 cup of the beef broth. Blend until smooth. For a super silky broth, you can strain it, but I usually skip that because I like a little body.
Cook the sauce. Pour the blended tomatillo mixture into the pot (careful, it may sputter). Simmer for 8 to 10 minutes, stirring occasionally, until it smells less raw and the tang rounds out. If it still tastes sharp right now, don't panic. The longer simmer in the next step finishes the job.
Simmer. Add browned beef back to the pot along with the remaining 3 cups beef broth, water, cumin, and oregano. Bring to a gentle simmer (small bubbles, not a rolling boil), then reduce heat to low. Cover and cook until the beef is fork-tender but not shredding, and the broth no longer tastes sharp, about 25 to 35 minutes for sirloin. If you're using larger chunks, add time. If you're using chuck, expect closer to 75 to 90 minutes.
Add beans and finish. Stir in the pinto beans and simmer uncovered 10 minutes. Stir in most of the crisp bacon and lime juice. Taste, then adjust with more salt, pepper, or lime as needed. This is a good moment to season generously, since broth and bacon salt levels vary a lot.
Serve like you mean it. Ladle into bowls and top with diced onion, cilantro, and a squeeze of lime. Sprinkle the reserved bacon on top if you saved some. Serve with warm tortillas for scooping, plus radishes or avocado if you're feeling fancy.