How to Make Carne en Su Jugo in 5 Easy Steps

Introduction

Imagine this: It’s a chilly Tuesday night, and you’re craving something hearty but don’t want to spend hours in the kitchen. Enter carne en su jugo—a cozy Mexican stew that’s like a warm hug in a bowl. Tender beef, crispy bacon, and creamy pinto beans swim in a broth so rich, you’ll swear it simmered all day. But here’s the kicker: It’s ready in under an hour.

I first tried this dish at a tiny street stall in Guadalajara years ago. The vendor, a grandma with a mischievous grin, handed me a steaming bowl and said, “This is what we eat when we’re too busy to cook.” I laughed, thinking she was joking… until I saw how simple it was. Turns out, carne en su jugo (literally “meat in its juices”) was invented in the 1960s by a street cook named Juan González, who wanted to feed hungry workers fast without skimping on flavor. And boy, did he nail it.

Think of this as the quicker, easier cousin of birria or pozole. No overnight marinating, no fancy techniques—just sear, simmer, and serve. It’s the kind of meal that makes your family think you’ve been slaving away, when really, you’ve barely broken a sweat. (Pssst… If you loved my 30-minute chicken tinga, wait until you try this!)

What is Carne en Su Jugo?

Why call it “meat in its juices”? Did someone just forget to drain the pan? Nope! The name is a cheeky nod to the dish’s magic: letting the beef’s natural flavors shine. Picture juicy steak mingling with smoky bacon, garlic, and earthy cumin, all swimming in a broth that’s somehow light and indulgent.

There’s a saying in Mexico: “El que parte y reparte, se queda con la mejor parte.” (“He who shares gets the best part.”) But with carne en su jugo, you won’t want to share. It’s that good. Legend says Juan González created it to win over his wife’s family. Spoiler: It worked. (Turns out, the way to anyone’s heart is through a bowl of this stuff.)

Still think it’s just “meat soup”? One bite of the silky broth, crispy bacon bits, and melt-in-your-mouth beef, and you’ll get it. Ready to play mad scientist with some pantry staples? Let’s go!

Why You’ll Love This Carne en Su Jugo

1. Weeknight Hero: Got 45 minutes? That’s all you need. Sear the beef, sauté the veggies, simmer, and done. Even my teenager can make this (and he burns toast).
2. Budget Bliss: Skip the $25 restaurant version. Flank steak and bacon are cheap, and the beans stretch it into leftovers for days.
3. Toppings Party: Lime, radishes, avocado, cilantro—pile ’em high! It’s like a DIY taco bar… but soup-ified.

Compared to pozole, this is lighter but just as soul-warming. And unlike my attempt at mole last year (RIP, saucepan), it’s foolproof. Hungry yet? Let’s get sizzling!

How to Make Carne en Su Jugo

Quick Overview

• Prep Time: 15 mins (mostly chopping)
• Cook Time: 30 mins (while you fold laundry)
• Effort Level: “I can handle this after work”
• Taste: Smoky, garlicky, with a kick of jalapeño

Key Ingredients

(Imagine a messy kitchen counter: flank steak, bacon, tomatillos, jalapeño, garlic, and a lime rolling away like it’s trying to escape.)

• Flank steak (1 lb): Thinly slice it—trust me, this keeps it tender.
• Bacon (4 strips): Because everything’s better with bacon.
• Tomatillos (2): These green gems add tang. No fresh? Canned works!
• Jalapeño (1): Seed it unless you like crying into your soup.
• Pinto beans (1 cup cooked): Creamy texture, zero effort.
• Toppings: Go wild! My faves: avocado, radishes, cilantro, lime.

Step-by-Step Instructions

1. Bacon First, Always: Cook 4 bacon strips in a Dutch oven until crispy. Fish ’em out, crumble, and try not to eat them all. (Resist!)
2. Sear the Beef: In that glorious bacon fat, brown the flank steak in batches—3 mins per side. Don’t crowd the pan, or you’ll get sad, steamed beef.
3. Veggie Party: Toss in 1 chopped onion, 3 minced garlic cloves, and the jalapeño. Sauté until soft. Add diced tomatillos and cook 5 mins.
4. Simmer Time: Return beef and bacon to the pot. Pour in 4 cups beef broth + 1 tsp cumin. Simmer 20 mins. (Perfect for scrolling TikTok.)
5. Bean Bonanza: Stir in 1 cup cooked pinto beans. Cook 5 more mins. Taste. Add salt. Do a happy dance.

Pro Tip: Char the tomatillos under the broiler first for a smoky twist! (But if you’re lazy, no one’s judging.)

What to Serve With Carne en Su Jugo

• Tortillas, Obviously: Warm corn tortillas for dipping. Or make chips!
• Crunchy Contrast: Pickled red onions or a zesty cabbage slaw.
• Drinks: Cold horchata, a citrusy beer, or agua de jamaica.

(Confession: I once dumped leftover carnitas into the broth. 10/10 recommend.)

Top Tips for Perfecting Carne en Su Jugo

• Slice Smart: Freeze the flank steak 20 mins for easier slicing.
• Broth Hacks: Use low-sodium broth. You can always add salt, but you can’t take it out. (Learned that the hard way.)
• Toppings Rule: Add avocado last-minute to avoid browning.
• Leftover Love: The broth thickens overnight. Add a splash of water when reheating.

Storing and Reheating Tips

• Fridge: Store in airtight containers for 3-4 days. Tastes even better Day 2!
• Freezer: Freeze broth + meat (no toppings) for up to 3 months.
• Reheat: Low and slow on the stove. Microwaving works, but the beef stays juicier on the burner.

Hungry for More?
If you devoured this carne en su jugo, you’ll love my lazy-day chicken tortilla soup or green chile pork stew. And hey, if you nail this recipe, tag me on Instagram @[YourHandle]—I’ll feature your masterpiece! (Bonus points if your dog photobombs the pic.