Carne en su jugo is the kind of bowl that makes you want to linger at the table. Tender little pieces of beef and pinto beans settle into a savory tomatillo broth, while crisp bacon, onion, cilantro, and radishes bring contrast to every spoonful. Put warm tortillas nearby and let everyone finish their own bowl with the toppings they love.
What is carne en su jugo?
This beloved dish from Jalisco combines beef cooked in its juices with beans and a tangy green broth. The tomatillos and serrano give the soup its bright character, while bacon adds a smoky finish. My version adds a little lime and black pepper to wake up the broth just before serving.
Tips for a flavorful bowl
Cut thin beef sirloin into small pieces so it cooks quickly and is easy to scoop. Simmer the tomatillos just until tender, then blend with serrano, garlic, onion, cilantro, and broth. Serrano heat varies, so use less if you prefer a gentler bowl.
Cook the bacon until crisp and reserve it for serving. Brown the beef in a little of the drippings, then simmer it in the green broth. Stir in cooked beans near the end and warm them through. Taste for salt after adding broth and bacon, which can vary in seasoning.
Serving ideas
Serve with crisp radishes, chopped onion, cilantro, and warm flour tortillas. For another bean favorite, try frijoles refritos; when you are craving a red chile broth, my pozole rojo is waiting.
Frequently asked questions
Can I use canned beans?
Yes. Drain and rinse canned pinto beans and add them at the end, then adjust the seasoning.
How do I store leftovers?
Refrigerate promptly in a covered container for up to 3 to 4 days. Reheat until hot throughout, adding a splash of broth if needed. Keep fresh toppings separate.
Carne en su Jugo (Jalisco Beef and Bean Soup)
Ingredients
- 6 slices bacon chopped
- 1 ½ pounds thin beef sirloin cut into small pieces
- 1 pound tomatillos husked and rinsed
- 1 serrano chile stem removed
- 2 cloves garlic
- ½ medium white onion divided
- ½ cup fresh cilantro divided
- 4 cups low-sodium beef broth
- 3 cups cooked pinto beans drained
- 1 teaspoon fine salt or to taste
- ¼ teaspoon black pepper
- 1 tablespoon fresh lime juice
- 4 radishes thinly sliced, for serving
Instructions
- Simmer the tomatillos and serrano in water until the tomatillos soften and turn olive green, about 8 minutes. Drain and blend with garlic, half the onion, half the cilantro, and 1 cup of the broth until smooth.
- Cook bacon in a large pot over medium heat until crisp. Transfer to a plate, leaving about 1 tablespoon of the drippings in the pot.
- Add the beef to the pot and cook, stirring, until browned and its juices release, about 5 to 7 minutes.
- Pour in the tomatillo mixture and remaining 3 cups broth. Add salt and pepper; simmer gently for 15 minutes. Stir in the beans and simmer 5 minutes more until hot.
- Stir in lime juice. Serve with bacon, the remaining chopped onion and cilantro, and sliced radishes.
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