If you love cozy, comforting soups, Carne en Su Jugo is a hearty Mexican dish of tender beef, pinto beans, and crisp bacon simmered in a bright, flavorful broth. Warm corn tortillas are perfect on the side for dipping and making small soupy tacos.
Carne en Su Jugo means “meat in its juices.” This Jalisco-style stew features thinly sliced or cubed beef browned in bacon fat, then simmered in a tangy salsa verde-based broth. Pinto beans and more bacon are stirred in near the end so the beans soak up the savory juices. Traditional toppings — raw onion, radish, cilantro, and extra crispy bacon — add brightness and texture to every bowl.
What is Carne En Su Jugo?
Originating in Jalisco, Mexico, Carne en Su Jugo is a savory, slightly tangy soup that balances meaty richness with fresh, bright flavors. The base is typically a smooth salsa verde made from charred tomatillos and peppers blended with onion, garlic, and cilantro. Browning the beef in rendered bacon fat gives the broth a distinctive smoky depth that makes this dish comforting and memorable.
Why You’ll Love This Recipe
- Easy to prepare: Despite its deep flavor, the technique is straightforward and family-friendly.
- Authentic Jalisco flavor: This is a regional classic you won’t often find on standard menus.
- Great leftovers: The flavors meld and deepen after a day, and the soup reheats beautifully.
Ingredients You’ll Need
- Beef: Thinly sliced flank steak, flap meat, or top sirloin. These cuts stay tender and absorb the broth.
- Bacon: Adds smokiness and richness; used to brown the beef and as a garnish.
- Pinto beans: Cooked, added near the end so they soak up the broth. Canned beans work as a shortcut.
- Salsa verde: Made from charred tomatillos, serranos or jalapeños, onion, and garlic blended with cilantro.
- Seasonings: Salt, pepper, cumin, Mexican oregano, and optionally a touch of chicken bouillon for depth.
- Toppings: Raw onion, chopped cilantro, sliced radishes, crispy bacon, lime, and warm corn tortillas for dipping.
Which Cut of Beef to Choose
Flank steak is traditional: it slices easily against the grain and becomes tender in the broth. Flap meat offers more marbling and a richer broth, while top sirloin is a lean, reliable option.
How to Make It
- Soak ½ cup dried pinto beans for several hours, then simmer with ½ tsp salt, a clove of garlic, and some onion until tender (about 1 hour). Reserve ½–1 cup of the cooking liquid. Alternatively, use one 15 oz can of pinto beans, rinsed and drained.
- Char tomatillos, peppers, onion, and garlic in a hot skillet for about 5 minutes until lightly blackened.
- Sprinkle the charred vegetables with chicken bouillon (optional), cumin, and Mexican oregano and toast briefly to bloom the spices. Add 2 cups water and simmer, covered, for 5 minutes.
- Let the mixture cool slightly, then blend with ¼ cup cilantro until smooth to make a silky salsa verde. Set aside.
- In a separate pot, brown chopped bacon over medium-low heat until crisp. Remove most of the rendered fat if there’s an excess, reserving a small amount for cooking the beef. Drain and set bacon aside on paper towels.
- Sauté cebollitas (Mexican green onion bulbs) briefly in the bacon fat until fragrant, about 1–2 minutes. Set aside with the bacon.
- Add the cubed beef to the pot, season with salt, pepper, and garlic powder, and brown for about 5 minutes so it cooks in its juices.
- Pour the blended salsa verde into the pot, scraping up browned bits. Cover and simmer gently for 15–20 minutes so the flavors meld and the beef tenderizes.
- Stir in the cooked pinto beans, ½–1 cup reserved bean liquid (to adjust consistency and flavor), half the crispy bacon, and the sautéed cebollitas. Taste and adjust seasoning or consistency with a little water, then simmer 3–5 more minutes.
- Ladle into bowls and top with raw onion, sliced radish, chopped cilantro, and the remaining crispy bacon. Serve with warm corn tortillas and lime wedges.
Recipe Tips
Slice beef against the grain. This helps even tougher cuts become tender in the short simmer.
Don’t skip browning in bacon fat. That step adds essential smoky depth to the broth.
Blend the salsa very smooth. A silky salsa verde keeps the broth clear and balanced rather than chunky.
Simmer gently. A low simmer keeps the beef tender and prevents the broth from reducing too quickly.
Use reserved bean liquid. Adding ½–1 cup of bean cooking liquid deepens the soup’s flavor without making it heavy.
Prep toppings ahead. Having onion, radish, cilantro, and bacon ready makes serving quick and attractive.
Serve with corn tortillas. Warm tortillas or Jalisco-style bolillos are ideal for dunking and building little soupy tacos.
Storing and Reheating
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze without toppings for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stovetop, adding a splash of water or reserved bean liquid if the broth has thickened. Taste and adjust salt before serving.
Serving Suggestions
For dipping: Warm corn tortillas are perfect. Roll or dip them to enjoy the broth and make little soupy tacos.
Fresh toppings: Radish, raw onion, cilantro, lime, and avocado brighten each bowl.
Extra crunch: Keep additional crispy bacon bits on hand for garnish.
Frequently Asked Questions
Yes. Swap serranos for jalapeños and remove seeds and veins to make the salsa milder, or reduce the number of peppers used. Taste as you go.
Tomatillos provide the characteristic tangy brightness. In a pinch you can use tomatoes plus a squeeze of lime to mimic acidity, but the flavor will be different.
Absolutely. Rinse and drain a 15 oz can and add the beans near the end of cooking. You may need to add a little extra water or reserved bean liquid to adjust consistency.
More cozy soups & stews
Korean
Gamjatang (Pork Bone Soup)
Mexican
Sopa de Fideo
Korean
Miyeok Guk (Korean Seaweed Soup)
Mexican
Chicken Pozole Verde
If you try this Carne En Su Jugo recipe, please leave a star rating and let me know in the comments how it turned out!
Recipe Summary
Carne En Su Jugo (Meat in its Juices) — a Jalisco-style stew of beef, bacon, pinto beans, and salsa verde simmered in its own juices. Prep time about 10 minutes; cook time about 30 minutes; total around 40 minutes. Serves 2–3 people; double for a larger batch.