Carne Su Jugo
Dive into the rich, heartwarming flavors of *Carne en su Jugo*, a traditional Mexican dish that translates to "meat in its own juices." This savory, broth-based recipe combines tender thinly sliced beef, crispy bacon, and creamy pinto beans in a vibrant tomatillo and cilantro-infused broth. With a base of fresh aromatic ingredients like garlic, onion, and lime, this dish is a perfect harmony of comforting and zesty flavors. Simmered to perfection and topped with crunchy radish slices, this iconic recipe is best served hot alongside soft, warm corn tortillas for dipping or wrapping. Perfect for family dinners or cozy nights in, *Carne en su Jugo* celebrates bold, authentic Mexican cooking in every spoonful.
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Recipe Information
Ingredients
- 500 grams Beef steak (thinly sliced, such as sirloin or flank steak)
- 100 grams Bacon (diced)
- 300 grams Tomatillos (husked and rinsed)
- 1 medium White onion (chopped)
- 3 cloves Garlic cloves (peeled)
- 30 grams Fresh cilantro (chopped)
- 400 grams Canned pinto beans (drained and rinsed)
- 1 liter Chicken or beef stock
- 1 medium Lime (juiced)
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 100 grams Radishes (thinly sliced, for garnish)
- 8 pieces Corn tortillas (to serve)
Instructions
In a large skillet or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Add the thinly sliced beef to the skillet and sauté until lightly browned. Remove the beef and set aside with the cooked bacon.
In a blender, combine the tomatillos, white onion, garlic cloves, cilantro, and 1 cup of the chicken or beef stock. Blend until smooth.
In the same skillet, heat the vegetable oil over medium heat. Pour in the blended tomatillo mixture and cook for 5 minutes, stirring frequently to thicken the sauce slightly.
Return the browned beef and bacon to the skillet. Pour in the remaining chicken or beef stock and bring to a simmer.
Season the broth with salt and black pepper. Simmer over low heat for 20 minutes to allow the flavors to meld together.
Add the drained pinto beans to the skillet and cook for an additional 10 minutes, stirring occasionally.
Stir in the fresh lime juice and adjust seasoning to taste. Remove from heat.
Ladle the Carne en su Jugo into bowls and garnish with thinly sliced radishes and extra cilantro, if desired.
Serve hot with warm corn tortillas on the side for dipping or wrapping. Enjoy!
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 2159 mg | 94% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 5.7 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 135 mg | 10% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1293 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
