Beef in Its Own Juice (Carne en su Jugo)
A Guadalajara classic: finely diced beef seared hot and fast, then bathed in a smoky bacon-and-tomatillo broth with whole pinto beans. Finished with raw onion, cilantro and a squeeze of lime, it eats like a soup and a taco at once.
Servings
Ingredients
Nutrition
Per serving
Steps
Render the bacon
In a large heavy pot, cook the diced bacon over medium heat, stirring now and then, until crisp and golden and most of the fat has melted out. Lift the bacon bits out with a slotted spoon and set aside for topping; leave the fat in the pot.
- 150 g bacon
✅ Done when: the bacon is crisp and golden and has released its fat
Boil and blend the tomatillo base
Put the tomatillos, serrano chiles, garlic and onion quarter in a small pot, cover with water and boil until the tomatillos change from bright green to a dull olive color and feel soft when pressed. Drain, then blend everything until smooth with a splash of the cooking water.
- 500 g tomatillos
- 2 serrano chiles
- 3 cloves garlic
- 1/4 white onion
✅ Done when: the tomatillos are soft and dull green, and the sauce is smooth
Build the broth
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Sear the beef hard and fast
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Finish in the broth
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Serve
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Render the bacon
In a large heavy pot, cook the diced bacon over medium heat, stirring now and then, until crisp and golden and most of the fat has melted out. Lift the bacon bits out with a slotted spoon and set aside for topping; leave the fat in the pot.
- 150 g bacon
✅ Done when: the bacon is crisp and golden and has released its fat
Boil and blend the tomatillo base
Put the tomatillos, serrano chiles, garlic and onion quarter in a small pot, cover with water and boil until the tomatillos change from bright green to a dull olive color and feel soft when pressed. Drain, then blend everything until smooth with a splash of the cooking water.
- 500 g tomatillos
- 2 serrano chiles
- 3 cloves garlic
- 1/4 white onion
✅ Done when: the tomatillos are soft and dull green, and the sauce is smooth
Build the broth
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Sear the beef hard and fast
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Finish in the broth
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Serve
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The Story Behind the Dish
Carne en su jugo is a Guadalajara specialty born from the city's market food stalls and cantinas, where finely diced beef could be seared to order and finished in a hot broth within minutes. It is often credited to the city's lively taquerías and casual eateries that needed a fast, hearty dish for workers on short lunch breaks.
Unlike long-simmered Mexican stews, this dish depends on speed: the meat is seared hard, not stewed, so its juices stay inside the beef and flavor the broth it finishes in rather than being boiled away.
⭐ Why It's Famous
It is beloved for being both soup and taco in one bowl, rich with bacon and tomatillo but still light and bright with raw onion, cilantro and lime squeezed in at the table.
💡 Fun Fact
Many Guadalajara spots serve it with warm tortillas and a side of extra beans so diners can build their own taco right at the table.
Guadalajara, Jalisco
20.66°N, -103.35°W
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