Entree: Mexico – Jalisco (Western Mexico) – Carne en su Jugo (Beef in Its Juices)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 30 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 1.5 lb (680 g) flank steak or top sirloin, very thinly sliced across the grain (usable weight)
- 6 oz (170 g) bacon, diced
- 3 cups (720 g) cooked pinto beans (about 2 (15 oz/425 g) cans), drained and rinsed
- 1 lb (450 g) tomatillos, husked, rinsed
- 3 serrano chiles, stemmed (leave seeds for more heat) 
- 1 medium white onion, divided (about 8 oz/225 g) — 1/2 for cooking, 1/2 finely chopped for garnish (about 1/2 cup/80 g)
- 3 garlic cloves, peeled
- 6 cups (1.4 L) beef broth (preferably low-sodium)
- 2 tbsp (30 ml) lard or vegetable oil
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano (Mexican oregano if available)
- 2 bay leaves
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro, plus extra for garnish
- 2 limes, cut into wedges
- 12 small corn tortillas (warm for serving)
- 4 radishes, thinly sliced (optional, for garnish)

Instructions

Short Description:
Carne en su Jugo is a Jalisco classic of very thinly sliced beef simmered in a bright tomatillo-bacon broth with pinto beans, finished with chopped onion, cilantro, radish, and lime. It is served steaming with warm corn tortillas for a complete main plate.

Regional Notes:
This Jalisco version highlights bacon for a smoky, savory base and uses roasted tomatillos and serrano chiles to make the characteristic bright green broth; the addition of pinto beans and quick-cooked thin beef slices distinguishes it from other Mexican beef soups and stews. The thin-slice cooking method and bacon-bean combination are typical of Western Mexico, especially Guadalajara-area home kitchens.

1. Prepare ingredients: thinly slice the beef across the grain and pat dry; halve the onion and separate 1/2 for cooking and 1/2 finely chop for garnish; husk and rinse tomatillos; stem serranos.
2. Char the tomatillos and chiles: on a hot comal or skillet, dry-char tomatillos and serranos on all sides until blackened in spots and soft, about 6–8 minutes total. Let cool slightly.
3. Make the green sauce: in a blender, combine the charred tomatillos, serranos, the 1/2 onion reserved for cooking, and garlic with 1/2 cup (120 ml) of the beef broth. Blend to a smooth puree and set aside.
4. Render the bacon: in a large Dutch oven or heavy pot over medium heat, add the diced bacon and cook, stirring occasionally, until browned and fat is rendered, about 6–8 minutes. Use a slotted spoon to remove and reserve the crisped bacon on a plate; leave the bacon fat in the pot.
5. Brown the beef quickly: increase heat to medium-high. Working in batches if needed, add 1 tbsp (15 ml) lard or oil if the pot is dry, then add portions of the thinly sliced beef in a single layer and sear for 1–2 minutes per side just to develop color (the slices are thin so they cook fast). Transfer seared beef to a plate but do not overcook.
6. Build the broth: lower heat to medium, add the tomatillo-chile puree to the pot with the bacon fat, and cook, stirring, 2–3 minutes to develop flavor. Add the remaining beef broth, drained pinto beans, cooked bacon, cumin, oregano, bay leaves, salt, and pepper. Stir to combine.
7. Simmer to marry flavors: bring the mixture to a gentle simmer, cover partially, and simmer 10 minutes so the tomatillo broth mellows and the beans heat through.
8. Finish the meat in the broth: return the seared beef slices to the pot and simmer uncovered just until the beef is tender and cooked through, about 4–6 minutes (thin slices cook quickly and should remain tender). Taste and adjust salt and pepper.
9. Warm tortillas: while the beef finishes, warm the corn tortillas on a comal or skillet until pliable, or wrap in foil and warm in a 350°F (175°C) oven for 8–10 minutes.
10. Serve: ladle Carne en su Jugo into deep bowls, making sure each serving has beef, beans, and broth. Garnish with the finely chopped raw onion, chopped cilantro, radish slices, and lime wedges. Serve immediately with warm corn tortillas for scooping and sopping the broth.
11. Leftovers and notes: refrigerate leftovers up to 3 days; flavors deepen overnight. Reheat gently to avoid overcooking the beef. Adjust serrano chiles for spiciness to your preference.