Carne en su jugo is a dish, which in this moment brings bitter sweet memories to my mind. My dad passed away 1 month ago, and if ever asked where he wanted to have lunch ( if our intention was to eat out) he would ALWAYS say, “lets eat in La Casita” a restaurant in my beautiful city of Tepatitlan, Jalisco, Mexico which makes amazing Carne en su Jugo. He would not think twice when it came to picking a restaurant for his wedding aniversary, my moms birthday, his birthday or any other occasion. Carne en su jugo was always on his mind. Whenever we cooked this dish in our home, besides the normal fact that its delicious and therefore it is impossible not to enjoy it. I also loved it because it brought those sweet family moments to my mind and now I hold on even more dearly to them. What is life without memories, and food has a way of bringing out so many moments to our minds.

It turned out that it’s also one of the favourite dishes of my husband. He started the transition that whenever we visit Tepatitlan the carne en su jugo restaurant is the first place we go and eat. So it’s not only meal loved by Mexicans but also my Swiss-British husband fell in love with this dish and my in-laws also enjoy it alot.

Carne en su Jugo is a dish which is originally from Guadalajara, Jalisco. This vibrant and lifely city has many things to offer to locals and tourists, and food is one of the top things to enjoy when visiting this gorgeous and culturally blessed city.
The exact origins of this recipe are unknown, but what I can tell you is that once you get to indulge in all the explosion of flavours that this comfort food has to offer, it will become a new favorite in your home. It will be a recipe with a funny name, but that will leave all your guests begging for more.

For step by step instructions watch: https://www.youtube.com/watch?v=s9FDvBgf03M

Carne en su jugo (Meat in its juices)

Delicious meat cooked in a bean and tomatillo broth.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Plato Principal

Cuisine Mexicano

Servings 10 personas

Ingredients

  

• 1 kg sirloin meat (for soup)
• 8 slices bacon
• 3 chile serrano
• 1 tomato
• ½ onion
• 2 garlic cloves
• 1 bunch coriander
• 400 g. tomatillos
• 1 cdita. Knorr chicken stock
• 1 taza agua
• 5 cda. aceite para cocinar
• 1 l agua
• 2 tazas bean stock
• 2½ tazas cooked beans
• finely chopped onion to garnish
• cup op radishes to garnish

Instructions

 

• Ask the butcher to cut the meat into very thin slices. Cut these slices into small pieces.
• Cut up the bacon slices into small cubes.
• In the blender blend the serrano peppers (remove stemsfirst), the tomato, half an onion, the garlic cloves, the coriander, the tomatillos, the chicken stock and the cup of water.
• In a big soup pot heat up the cooking oil and add the bacon pieces. Stir them until they are crunchy and then remove them and keep them on a plate.
• Add the meat to the soup pot and stir it until the meat is sealed.
• Add the blended ingredients to the soup pot. the 1l of water, the bean broth, the cooked beans and half of the crispy bacon.
• Cover the pot and cook for about 1 hour at medium heat.
• After the cooking, taste the carne en su jugo and add salt to your liking if needed.
• Serve the carne en su jugo in a soup bowl and garnish with the crispy bacon, onions and radishes, coriander or parsley.

Video

Keyword Carne en su jugo, Meat in its juices, Tomatillo