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September 16, 2025
Carne en su Jugo (Meat in its Juices) Recipe
Carne en su Jugo represents a true Guadalajara favorite featuring small pieces of flank steak cooked in their own natural juices, then mixed with traditional seasonings for authentic regional satisfaction. This beloved Guadalajara dish showcases simple cooking techniques that concentrate flavors while creating incredibly tender meat. The traditional preparation honors regional Mexican cuisine while delivering the authentic taste that made this dish a Guadalajara classic.
Carne en su jugo is a Guadalajara favorite. Small pieces of flank steak are cooked in their juices, then mixed with whole beans and crispy crumbled bacon. It makes me feel at home!
Prep Time:
25 mins
Cook Time:
55 mins
Total Time:
1 hr 20 mins
Servings:
6
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Ingredients
6 slices bacon
3 cups water
4 fresh tomatillos, husks removed
3 serrano chile peppers, seeded and chopped
1 clove garlic, peeled
2 pounds flank steak, cut into 1/2-inch squares
1 cube chicken bouillon
2 (15.5 ounce) cans pinto beans
½ onion, chopped
6 tablespoons chopped fresh cilantro
ground black pepper, to taste
1 lime, cut into 6 wedges
Directions
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon and set aside.
Combine water, tomatillos, serrano peppers, and garlic in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove from heat and allow to cool. Transfer contents to a blender; blend until smooth and set aside. (You can skip the simmering step and blend raw tomatillos, peppers, and garlic with water and a few pieces of browned flank steak if you like.)
Place a nonstick skillet over medium-high heat; cook and stir flank steak in the hot skillet until completely browned. Pour tomatillo mixture over beef and bring to a boil. Stir in chicken bouillon and reduce heat to medium. Cover the skillet and simmer until tender, 30 minutes to 1 hour.
Meanwhile, heat pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed.
Stir bacon and pinto beans into flank steak mixture; divide mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.
Nutrition Facts (per serving)
| 373 | Calories |
| 16g | Fat |
| 28g | Carbs |
| 29g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 373 | |
| % Daily Value * | |
| Total Fat 16g | 21% |
| Saturated Fat 6g | 31% |
| Cholesterol 58mg | 19% |
| Sodium 860mg | 37% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 8g | 29% |
| Total Sugars 3g | |
| Protein 29g | 58% |
| Vitamin C 11mg | 12% |
| Calcium 87mg | 7% |
| Iron 5mg | 27% |
| Potassium 763mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
