Carne en su jugo, meaning “meat in its juices,” is a beloved dish from the Mexican state of Jalisco, celebrated for its rich, savory flavors. This hearty stew combines tender beef with a smoky tomatillo-based broth, crispy bacon, and creamy beans—a true comfort food that brings generations together.
The Dish’s Roots and Appeal
This isn’t just another stew; it’s a cultural staple. Carne en su jugo represents a culinary heritage, passed down through families, perfected over time, and deeply rooted in home cooking. The dish’s popularity comes from its bold, layered taste: the smokiness of bacon, the brightness of tomatillos, and the comforting heartiness of beef all working in harmony.
Why This Matters: Beyond Flavor
The resurgence of interest in regional Mexican cuisine, like carne en su jugo, highlights a broader trend: consumers seeking authentic, flavorful experiences. This isn’t just about food; it’s about cultural connection and preserving traditions. The dish’s adaptability also makes it appealing—it can be customized to spice preferences, ingredient availability, and even made ahead for deeper flavor development.
How to Make Carne En Su Jugo
This recipe delivers the authentic experience, but breaks down the process for clarity. The key lies in layering flavors:
- Start with the Sauce: Boil tomatillos and serrano peppers until tender. Blend with cilantro, optional pickled jalapeño, and salt for a vibrant green base.
- Render the Flavor: Cook bacon until crispy, reserving the fat. Sauté onions and garlic in the bacon fat to build a savory foundation.
- Build the Stew: Sear cubed flank steak in the pot, releasing its juices. Add water, chicken bouillon, and Maggi seasoning for depth. Simmer until tender.
- Combine & Finish: Stir in the tomatillo sauce and simmer until the flavors meld. Heat canary beans separately. Serve the stew over beans, garnished with crispy bacon, chopped onion, cilantro, and charred green onions (cebollitas).
Key Ingredients and Swaps
- Tomatillos: These provide the signature tangy base.
- Bacon: Essential for smokiness and flavor depth.
- Flank Steak: Tender and absorbs the broth beautifully.
- Jugo Maggi: Adds umami, but Salsa Maggi is a good substitute.
- Canned Beans: Convenient if fresh are unavailable.
Make-Ahead and Storage Tips
Carne en su jugo tastes even better the next day. The flavors deepen as they meld. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer.
This recipe is more than just instructions; it’s an invitation to experience a piece of Jalisco’s culinary heart. The combination of simple ingredients and patient cooking results in a comforting, flavorful dish that embodies the warmth of home.
