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    Home » Recipes » Beef

    Carne en Su Jugo

    Published on: Apr 25, 2022 · About 3 minutes to read this article. ·459 words. · Published by Mirna Pena

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    Carne en su jugo is a beef stew that means “beef in it’s own juices” and it is fabulous! Made with beef, green salsa, bacon, chambray onions, and pinto beans this stew is perfect for this days you need something warm.

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    Jump to:
    • Ingredients
    • How to store
    • How to make step by step
    • Other recipes to try!
    • Carne en Su Jugo Recipe

    Ingredients

    • Beef
    • Bacon
    • Cooked pinto beans
    • Onions
    • Tomatillos
    • Cilantro
    • Garlic
    • Cebollitas

    How to store

    Store in an airtight container in the fridge for about 5 days. It’s probably better to store all ingredients separately, the bacon, onions, beans, and the meat in green salsa.

    How to make step by step

    Start by cooking your pinto beans. It’s preferred to make these ahead of time because they will take at least 2 ½ hours to cook. Once cooked, set aside or refrigerate if made a day before.

    Find pictures and step by step instructions on how to make pinto beans here.

    Next make the green salsa. To a pot add the 4 tomatillos (husks removed and washed), Jalapenos or serrano peppers (or both if you’d like), ¼ yellow onion, 1 garlic clove cooked and 1 clove of garlic raw.. Add enough water to cover all of the ingredients. 

    Cover with a lid and bring to a boil. Simmer for about 5 minutes or until the tomatillos change color. 

    Turn off the heat and to a blender add the cooked tomatillos, jalapenos/serranos, onion, garlic clove, handful of fresh cilantro, 1 teaspoon chicken bouillon, and 1 cup of the cooking liquid.

    Blend for about 30 seconds or until smooth. Set aside.

    Take your meat and chop it into small pieces or cubes. Set aside.

    Chop your bacon into small pieces.

    Next, to a pot add the chopped bacon and cook until it is crispy and brown. Remove and place on a plate lined with a paper towel to absorb any excess grease.

    In the bacon grease saute the cambray onions until they are browned on the outside. Remove from the pot and set aside on a plate lined with paper towels to absorb the any excess grease.

    Leaving the bacon grease in the pot, now add your chopped meat and cook until it starts to release its own meat juice and is a light brown color.

    Once the meat is simmering in its juice, add the green salsa and 2 cups of water.

    At this point you can add the bacon and cambray onions back into the pot with the meat or leave for the end to add in when serving.

    Simmer for about 30 minutes or until tender.

    Serve with bacon and cambray onions (if not already added in), pinto beans, chopped radish, chopped fresh onion, cilantro, squeeze of fresh lime juice, and/or more salsa of either green or red.

    Enjoy!

    Other recipes to try!

    • Caldo de Res
    • Caldo de Albondigas
    • Pork and Calabacitas Stew
    • Shredded Beef in Green Salsa
    • Caldo de Res (Beef and Vegetable Soup)
    • Caldo de Albondigas
    • close up overhead shot of cooked pork with chopped zucchinis in a red tomato sauce
      Pork and Calabacitas Stew (Guisado de Puerco con Calabacitas)
    • Shredded Beef in Green Salsa (Carne Deshebrada en Salsa Verde)
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    Carne en Su Jugo Recipe

    • Author: Mirna Pena
    • Prep Time: 15 minutes
    • Beans: 2.5 hours
    • Cook Time: 45 minutes
    • Total Time: 3.5 hours
    • Yield: 4–6 servings 1x
    • Category: Main Dish
    • Method: Stovetop
    • Cuisine: Mexican
    Print Recipe
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    Description

    Carne en su jugo is a beef stew that means “beef in it’s own juices” and it is fabulous! Made with beef, green salsa, bacon, chambray onions, and pinto beans this stew is perfect for this days you need something warm.


    Ingredients

    Scale

    4 medium tomatillos

    1–2 Jalapenos or 2–3 serranos

    ¼ medium yellow onion

    1 handful of cilantro (about 20 sprigs)

    2 garlic cloves

    1 pack of bacon

    8–10 Cebollitas de cambray (Cambray onion), green tops chopped off

    1 pound of meat (chuck, pulpa de res, top sirloin or bistek de aguayon) 

    2 cups of water

    1 teaspoon chicken or beef bouillon

    ¾ tablespoons salt or to taste

    2 tablespoons oil

    5-6 cups cooked pinto beans with liquid (about 2-3 cups dried beans)


    Instructions

    Start by cooking your pinto beans. It’s preferred to make these ahead of time because they will take at least 2 ½ hours to cook. Once cooked, set aside or refrigerate if made a day before.

    Next make the green salsa. To a pot add the 4 tomatillos (husks removed and washed), Jalapenos or serrano peppers (or both if you’d like), ¼ yellow onion, 1 garlic clove cooked and 1 clove of garlic raw.. Add enough water to cover all of the ingredients. 

    Cover with a lid and bring to a boil. Simmer for about 5 minutes or until the tomatillos change color. 

    Turn off the heat and to a blender add the cooked tomatillos, jalapenos/serranos, onion, garlic clove, handful of fresh cilantro, 1 teaspoon chicken bouillon, and 1 cup of the cooking liquid.

    Blend for about 30 seconds or until smooth. Set aside.

    Take your meat and chop it into small pieces or cubes. Set aside.

    Chop your bacon into small pieces.

    To a pot add the chopped bacon and cook until it is crispy and brown. Remove and place on a plate lined with a paper towel to absorb any excess grease.

    In the bacon grease saute the cambray onions until they are browned on the outside. Remove from the pot and set aside on a plate lined with paper towels to absorb the any excess grease.

    Leaving the bacon grease in the pot, now add your chopped meat and cook until it starts to release its own meat juice and is a light brown color.

    Once the meat is simmering in its juice, add the green salsa and 2 cups of water.

    At this point you can add the bacon and cambray onions back into the pot with the meat or leave for the end to add in when serving.

    Simmer for about 30 minutes or until tender.

    Serve with bacon and cambray onions (if not already added in), pinto beans, chopped radish, chopped fresh onion, cilantro, squeeze of fresh lime juice, and/or more salsa of either green or red.

    Enjoy!


    Keywords: carne en su jugo, beef stew in salsa verde, guisado de carne en salsa verde

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    Hey, what’s up! I’m Mirna! Thanks for stopping by! Join me in making some delicious and authentic Mexican meals and lots of other family faves!

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