Carne en su Jugo

Tender pieces of flank steak are simmered in their own juices creating a rich and super flavorful broth to create the Carne en su Jugo recipe (a.k.a. Meat in its Juices) that my family loves so much.

Right at the end of the cooking time, pinto beans are stirred into the pot, and then this deliciousness is scooped into bowls and topped with bacon, onion, cilantro, and plenty of lime.

Carne en su Jugo - a.k.a. Meat in its Juices

Here we are almost to Valentine’s Day, also known as my 22nd wedding anniversary, and there is quite literally no better way to say “I love you” to my house full of boys than to hand them a fragrant bowl of Carne en su Jugo.

A bowl literally filled with “meat in its juices?” That’s a guaranteed win around here.

Our friends Mel and Jon invited us over to their house for dinner shortly after we met them, and Mel was awesome enough to make this for us. My kids went crazy over it.

There wasn’t a drop left in the pot after dinner, and on the way home, ALL of my guys asked when we could make it again. Mel and Jon worked as missionaries in Guadalajara for several years, and Carne en su Jugo is a local favorite in that region of Mexico.

Lucky for all of us, she was kind enough to share her recipe with me, and I made it immediately. And as soon as I had made it once, I made a note to double the recipe every time in the future when I make this, because it is a HUGE favorite with my guys.

Oh, how we love this recipe!

When I say that my family loves this, what I really mean is we LOVE LOVE LOVE this meal. So much so that my oldest son has requested Carne en su Jugo for his birthday dinner for the past five years now.

I’ve lost count of the number of times I’ve made this. It’s officially a family favorite. Thanks again, Mel!

Meat Cooking Tips

With most steak recipes, you’re cautioned against crowding the pan and not allowing space between the pieces of meat. However, Carne en su Jugo throws caution to the wind and says, “fill up that pot!”

Because this recipe gets so much flavor from the meat’s juices, go ahead and crowd that pot. Add all the meat at the same time and just stir a bit as it cooks until the pieces have turned mostly brown and plenty of juices have been released.

How To Cook Tomatillos

Bring a large pot of water to a boil. Add the whole tomatillos (husks removed and rinsed) and boil for approximately 5 minutes or until soft. Drain and crush or puree the cooked tomatillos as directed in your recipe.

You can also roast tomatillos over a grill, under the broiler, or over an open flame. For Carne en su Jugo, though, we’re following the simple boiling method, as we will be using all of the liquids and boiling the garlic and peppers along with the tomatillos.

Recipe Tip

I’ve tweaked Mel’s recipe just a bit to match my family’s tastes: we like a little heat in our dishes, so I upped the serranos to 3. Feel free to only use 1 chile pepper if you’d like to avoid the heat.

That said, there might be little or no heat with three peppers. It really depends on how hot the available peppers are.

Boil tomatillos, puree, and add to the pot to make Carne en su Jugo

Carne en su Jugo Recipe

After the tomatillos are cooked and pureed, pour that mixture over the steak in the pot and bring it to a boil. Add the chicken bouillon, cover the pot, and simmer until the meat is tender. This should take at least 30 minutes and may take up to 1 hour.

Stir the pinto beans into the pot and simmer a few more minutes until everything is warm; divide the mixture between 6 bowls. Top each serving with bacon, onion, cilantro, black pepper, and a squeeze of lime.

For more recipes inspired by Mexican flavors, I recommend that you check out these Enchilada Recipes, the NM Green Chile Stew, Pork and Tomato Chile Verde, Carne Asada, and our beloved Pork Carnitas.

And for a breakfast bite that you won’t soon forget, try this unique twist on Huevos Rancheros. And these Chilaquiles with Eggs are sure to be a huge win too.

Kitchen Tip: I use this pot to make this recipe. (And I use this giant pot when I’m doubling the recipe.)

Combine the tomatillos, serrano peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove the pan from the heat and allow to cool. Transfer the contents to a blender and blend until smooth. Set aside.
Cook the bacon in a large pot or dutch oven over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside.
Drain the bacon grease, leaving a tablespoon or so in the pot. Add the flank steak to the hot pot and cook until completely browned. Pour the tomatillo mixture over the beef and bring to a boil.
Stir the chicken bouillon into the mixture, and reduce heat to medium. Cover the pot and simmer until tender, at least 30 minutes and up to 1 hour.
Stir the pinto beans into the flank steak mixture and simmer a few minutes until warm; divide the mixture between 6 bowls. Garnish each with bacon, onion, cilantro, black pepper, and a lime wedge.