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Carne en Su Jugo Recipe

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  • 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


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.



4 medium tomatillos

12 Jalapenos or 23 serranos

¼ medium yellow onion

1 handful of cilantro (about 20 sprigs)

2 garlic cloves

1 pack of bacon

810 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)


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.