Carne en su Jugo, meaning “meat in its juices,” is a traditional Mexican stew from Jalisco. It features beef browned in bacon fat and simmered in a tangy tomatillo sauce, then mixed with pinto beans and topped with crispy bacon, diced onions, and fresh cilantro. This hearty one-pot dish is rich in flavor and perfect for a comforting dinner.

Full Recipe: 

Ingredients

• 12 ounces bacon, chopped

• 2 ½ pounds beef strip steak (or top round, or top sirloin), sliced into bite-sized pieces

• 3 teaspoons kosher salt, divided

• 6 tomatillos, husked and rinsed

• 3 serrano peppers, stemmed and seeded

• 1 cup packed cilantro, chopped and divided (plus more for topping)

• 3 cloves garlic

• ½ teaspoon ground cumin

• ½ teaspoon ground black pepper

• 3 cups water

• 2 (15-ounce) cans pinto beans, drained and rinsed

Optional Toppings:

• Chopped white onion

• Chopped cilantro

• Thinly sliced radishes

• Lime wedges

Directions

1. In a large pot or Dutch oven over medium heat, cook the bacon for about 10 minutes until crispy. Transfer to a bowl and set aside.

2. Season the beef with 1 teaspoon kosher salt. In the same pot with the bacon fat, brown the beef for about 10 minutes. Work in batches if needed.

3. While the beef is browning, prepare the tomatillo sauce: In a blender, combine tomatillos, serrano peppers, ½ cup cilantro, garlic, cumin, black pepper, water, and the remaining 2 teaspoons salt. Blend until smooth.

4. Pour the tomatillo sauce into the pot with the browned beef. Stir, bring to a boil, then reduce to a simmer. Cover and cook for 30–35 minutes, until the meat is tender.

5. Stir in the pinto beans and cook for 2 more minutes until warmed through.

6. Serve in bowls and garnish with the crisped bacon, diced onions, cilantro, radishes, and lime juice.

Nutrients

• Calories: 620 kcal

• Carbohydrates: 25 g

• Protein: 58 g

• Fat: 31 g

• Saturated Fat: 10 g

• Polyunsaturated Fat: 4 g

• Monounsaturated Fat: 13 g

• Trans Fat: 0.1 g

• Cholesterol: 153 mg

• Sodium: 2034 mg

• Potassium: 1311 mg

• Fiber: 7 g

• Sugar: 3 g

• Vitamin A: 271 IU

• Vitamin C: 8 mg

• Calcium: 127 mg

• Iron: 6 mg

A Dish Rooted in Tradition

Carne en su Jugo has its roots in the western Mexican state of Jalisco, known for other iconic foods like birria and tequila. But while birria has gained international fame, Carne en su Jugo remains a cherished regional favorite, celebrated for its humble ingredients and complex flavors.

The dish likely originated in Guadalajara in the mid-20th century and quickly became a staple of local eateries and households. Over time, it gained popularity thanks to its unique combination of elements—savory beef, tangy green sauce, creamy beans, and crunchy toppings—all in one bowl. It’s the kind of meal that warms both body and spirit, especially during cooler months or festive family gatherings.

Building Layers of Flavor

What sets Carne en su Jugo apart from other stews is its layered flavor profile. It begins with chopped bacon rendered until crisp, which creates a rich foundation of smoky fat for browning the beef. Using the bacon fat to sear the meat locks in flavor and adds depth that permeates the entire dish.

The beef, usually a lean cut like strip steak or sirloin, is sliced into small, bite-sized pieces—perfect for a stew that’s meant to be spooned, not sliced. After browning, the meat is simmered in a green tomatillo sauce, blending the hearty essence of beef with the brightness of the salsa verde base.

This green sauce, or salsa, is key to the dish’s character. Made with tomatillos, serrano peppers, garlic, cilantro, and seasonings, it brings a fresh, tangy flavor with just the right amount of heat. When blended and simmered with the browned meat, it creates a broth that’s both rich and zesty—comforting yet vibrant, savory yet herbaceous.

Pinto Beans for Creaminess and Body

While the beef and sauce are undeniably the stars, pinto beans play a critical supporting role. Added toward the end of cooking, the beans bring a creamy, hearty component that absorbs the stew’s flavors and rounds out the dish.

Pinto beans are traditionally used in many Mexican dishes for their versatility and texture. In Carne en su Jugo, they provide a satisfying contrast to the tender beef and help transform the dish into a complete meal. You won’t need any extra sides with this stew—it’s already a complete, protein-packed bowl of comfort.

Crispy Bacon and Fresh Toppings Make the Dish Shine

Perhaps one of the most memorable features of Carne en su Jugo is its use of toppings, which elevate the dish from a basic stew to something multi-dimensional and exciting. Once served, the stew is topped with the reserved crispy bacon, adding crunch and a punch of smoky saltiness with every bite.

Freshly chopped white onion and cilantro bring brightness and crunch, balancing the richness of the broth. Thinly sliced radishes offer a peppery bite and visual contrast, while a squeeze of lime juice adds a final splash of acidity that ties everything together.

The combination of warm, savory stew with cold, crisp toppings is what makes every bowl of Carne en su Jugo feel like a full culinary experience. Each spoonful brings a different balance of textures and flavors, keeping you coming back for more.

A One-Pot Wonder Perfect for Family Dinners

Carne en su Jugo is not just rich in flavor—it’s also an incredibly practical meal. Made in a single pot or Dutch oven, it’s easy to prepare and easy to clean up. The cooking process is straightforward, and aside from a few minutes of blending and browning, the dish largely simmers on its own, freeing you to focus on toppings, sides, or simply enjoying the aroma that fills the kitchen.

Because it’s so hearty and satisfying, this stew is ideal for feeding a family or serving guests. It also holds up well as leftovers—just reheat and top with fresh garnishes to enjoy the same depth of flavor the next day.

Nutritional Benefits and Hearty Satisfaction

Despite its indulgent feel, Carne en su Jugo offers a balanced nutritional profile. Each serving delivers over 50 grams of protein, making it a filling choice that can help support active lifestyles. The presence of beans adds fiber, helping with digestion and prolonged satiety, while the use of fresh herbs and vegetables contributes essential vitamins and antioxidants.

Tomatillos and cilantro are especially high in vitamin C and other phytonutrients, while the radishes and lime contribute to digestion and immunity. While the bacon and beef do introduce saturated fats and sodium, portion control and moderation help keep the dish within healthy boundaries—especially when balanced with light side options like a fresh salad or grilled vegetables.

Serving Suggestions for a Complete Experience

Carne en su Jugo is most often served in bowls, often accompanied by warm corn tortillas for dipping or scooping. For a fuller meal, you can pair it with simple sides like Mexican rice, grilled nopales, or even a light cabbage slaw to contrast the richness of the stew.

For beverages, consider pairing it with agua fresca, horchata, or a light Mexican beer. The goal is to balance the heartiness of the main dish with refreshing flavors that cleanse the palate between bites.

Variations and Regional Twists

Like many traditional dishes, Carne en su Jugo invites variation and personalization. Some cooks add jalapeños or additional serranos for extra heat. Others incorporate tomatillo-chile salsas or replace pinto beans with black beans. In some parts of Mexico, the stew is made with chicken or pork instead of beef for a lighter touch.

You can also play with the toppings—adding crumbled cotija cheese, avocado slices, or even pickled onions for a modern spin. These tweaks keep the dish exciting while honoring its roots.

Conclusion

Carne en su Jugo is a deeply flavorful, satisfying stew that showcases the rich culinary traditions of Jalisco. With its savory beef, tangy green sauce, creamy pinto beans, and crisp, fresh toppings, it delivers a complete meal in every bowl. Perfect for family dinners, festive gatherings, or cold-weather comfort, this one-pot wonder captures the heart of Mexican cooking—layered, communal, and full of soul. Once you’ve tasted it, Carne en su Jugo is bound to become a regular in your kitchen, a dish that warms both the body and spirit with every spoonful.