📍 Jalisco

Carne en su jugo (beef in its juices)

Name: Carne en su jugo (beef in its juices)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 600 g beef steak, chopped; 150 g bacon, chopped; 8 tomatillos; Serrano chiles and garlic; 2 cups cooked bayo beans; Onion, cilantro, and lime to serve

· Lunch

Finely chopped steak cooked in its own broth with bayo beans, bacon, and green salsa.

Editorial content by WorldBites · 2026-10-04 · Contact

⏱ 50 min🍽 4 servings📊 Intermediate🏷 Commonly associated🌱 Gluten-free

Preparation: 20 min
Cooking: 30 min
Waiting and resting: 0 min

History

A Guadalajara specialty served in a clay bowl; it combines the meat in a light tomatillo broth with beans and fresh garnishes.

Ingredients

Adjust quantitiesServings

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

1
Brown the bacon in the pot until it renders its fat.
2
Add the chopped meat and sear it, stirring constantly.
3
Blend the tomatillos with serrano and garlic and pour over the meat.
4
Cook over medium heat until the meat is tender in its juices.
5
Serve with hot bayo beans.
6
Finish with onion, cilantro, and lime to taste.

Cooking tips

Add 250 ml water if the sauce does not provide enough liquid to gently cook the beef.

Technique and preparation

What to check during preparation

Finely chop the beef so it distributes through the broth without needing a long cooking period. Brown bacon first and use some of its fat for the beef. Cook the green sauce separately before combining the stew to control its consistency. Add cooked beans and enough broth for a soup rather than a thick sauce. Finish individual bowls with fresh onion and cilantro.