What cut of beef is best for Carne en su Jugo?

The traditional cut for carne en su jugo is beef milanesa, which is a thinly sliced cut from the round. This cut cooks quickly and remains tender in the broth. If you can't find milanesa, flank steak, sirloin, or chuck cut into small cubes (about 1/2 inch) works well. The key is choosing a cut that can become tender with relatively short cooking time while maintaining its texture in the liquid.

How do you make the green sauce for Carne en su Jugo?

The green sauce for carne en su jugo is made by boiling tomatillos, serrano chilies, onion, garlic, and cilantro until soft, then blending these ingredients with salt until smooth. This mixture is then simmered with a small amount of olive oil to develop deeper flavor. The acidity of the tomatillos creates the signature tangy profile that defines authentic carne en su jugo and helps tenderize the beef.

Is Carne en su Jugo a soup or a stew?

Carne en su jugo falls somewhere between a soup and a stew. It has more liquid than a typical stew but is heartier and more substantial than most soups. The name itself—"meat in its juices"—suggests the focus is on the flavorful broth that develops from the meat cooking in the tomatillo base. However, the consistency can vary by preference, with some versions being soupier and others more concentrated.

Where does Carne en su Jugo originate from?

Carne en su jugo originates from Jalisco, Mexico, particularly the city of Guadalajara. It's a staple of Jalisciense cuisine and is especially popular in taquerias and restaurants specializing in traditional regional dishes. The recipe has been passed down through generations, with each family often having their own special version. Today, it's enjoyed throughout Mexico and is gaining popularity internationally as Mexican cuisine continues to be celebrated globally.

Why does Carne en su Jugo include bacon?

Bacon serves multiple purposes in carne en su jugo. First, it adds a smoky, savory depth to the broth that complements the tangy tomatillo base. Second, the rendered fat from the bacon is used to sear the beef, imparting additional flavor. Finally, the small pieces of bacon provide textural contrast to the tender beef cubes. This ingredient demonstrates the Spanish influence on Mexican cuisine, where pork products were introduced during colonization and incorporated into indigenous cooking traditions.

What are the traditional toppings for Carne en su Jugo?

Traditional toppings for carne en su jugo include finely diced raw white onion, fresh cilantro, sliced radishes, lime wedges, and sometimes avocado chunks. These garnishes add brightness, crunch, and freshness that contrast beautifully with the hot, savory soup. Some regions also include pickled jalapeños or a spicy salsa on the side for those who prefer additional heat. Fresh corn tortillas, while not a topping, are the traditional accompaniment for dipping or making small tacos with the meat from the soup.

Carne en Su Jugo: Best Authentic Mexican Beef Soup Recipe

Carne en su Jugo

Print Recipe

Authentic Mexican beef soup from Jalisco featuring tender beef and bacon in a tangy tomatillo broth, served with beans and fresh garnishes.

Author: Chef Rina
Prep Time: 30
Cook Time: 90
Total Time: 2 hours
Yield: 6 1x
Category: Main Dish
Cuisine: Mexican

Ingredients

Scale

For the Beans

½ kg black beans, soaked overnight
2 ½ liters water
1 tbsp Colima salt
¼ cup extra virgin olive oil
½ white onion
1 sprig epazote

For the Green Sauce:

10 tomatillos
3 serrano chilies
½ white onion
2 garlic cloves
8 cilantro sprigs
1 tsp Colima salt
1 tsp extra virgin olive oil

For the Meat

250 g bacon, chopped
800 g beef milanesa, cut into small cubes
Colima salt, to taste

Instructions

Prepare the beans by heating olive oil and charring half an onion. Cook soaked beans in a pressure cooker with water and salt for 45 minutes. Add oil, charred onion, and epazote, then simmer for 20 more minutes. Remove onion and epazote.
Make the green sauce by boiling tomatillos, chilies, onion, garlic, and cilantro for 10 minutes. Blend with salt, then simmer with olive oil for 10 more minutes.
Cook bacon until just done but not crispy. Remove bacon and brown the beef cubes in the bacon fat.
Combine green sauce, cooked meat, and bacon in a pressure cooker. Cook for 15 minutes.
To serve, place beans in a deep bowl and add meat with sauce in the center. Garnish with raw onion, cilantro, radishes, and avocado. Serve with warm tortillas.

Notes

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 6
Calories: 520 kcal
Sugar: 3g
Sodium: 780mg
Fat: 24g
Saturated Fat: 7g
Carbohydrates: 32g
Fiber: 11g
Protein: 42g
Cholesterol: 95mg

Keywords: carne en su jugo, Mexican beef soup, Jalisco recipe, tomatillo beef soup, traditional Mexican food

Find it online: https://www.joyliciousrecipes.com/carne-en-su-jugo-recipe/