Margarita's International Recipes


Carne en su Jugo

Beef in its Juices

Carne en su Jugo

Carne en su jugo is not, as its name implies, a dish of meat served with its own juices. Rather, it's meat simmered in a chicken broth brightened by herbs and served with beans. It's a surprisingly tasty dish and relatively easy to make.

I used top round for this recipe because it was on sale at about 1/3 the price of sirloin - but it was a bit tough. Still, the flavor was there. The original recipe had the tomatillos as optional, but I think they are what gives the broth its bright accents. Still, if you can't find them, just skip them. The toppings are all optional - I didn't feel the soup needed any.

Traditionally, carne en su jugo is served with bayo beans. These are hard to find in the US, so substitute with cooked black beans or any other beans of your choice.


Carne en su Jugo


  • 4 tomatillos
  • 2 garlic cloves, peeled & halved
  • 2 green onions, trimmed
  • 1/4 cup cilantro leaves
  • 1-2 Serrano peppers, trimmed and seeded (optional)
  • 4 cups vegetable or chicken broth, divided
  • 1 1/2 lbs sirloin, diced
  • 1 Tbsp soy sauce
  • juice of 1/2 lemon
  • fresh black pepper to taste
  • 1 tsp cooking oil
  • 1/2 lb bacon, diced
  • salt to taste
  • 2 cups cooked beans, warm

    Optional Toppings

  • reserved bacon bits
  • grilled onions
  • avocado slices
  • lemon slices
  • tortilla chips
  • chopped white onion
  • chopped cilantro
  • chopped radishes


Remove husks from the tomatillos and wash to remove the sticky substance. Place in a small pot, cover with cold water and put on the stove over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 5 minutes. Drain and transfer to the jar of an electric blender.

Add the garlic, green onions, cilantro and Serrano peppers (if using) to the blender. Blend on high for 30 seconds. Add 1 cup of broth. Blend on high until well combined. Set aside.

Place diced beef in a large bowl. Add the soy sauce, lemon juice and pepper and mix well. Set aside.

Heat oil in a medium-large saucepan over medium heat. Add the bacon and fry, stirring occasionally, until it's crispy - about 8 minutes. Using a slotted spoon, transfer bacon bits to a paper towel. Drain off bacon fat from the pot, until only 1 Tablespoon remains.

Turn heat back to medium under the saucepan and add the diced beef. Cook, stirring occasionally, for 8 minutes. Add the reserved tomatillo sauce and the remaining 3 cups of broth. Bring to a boil, then reduce heat to low, cover and simmer until the meat is done, about 20 minutes.

Place beans in four bowls. Top with the meat and sauce. Serve with optional toppings on the side.

Adapted from Mely's recipe at Mexico in my Kitchen

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