Best 4 Carne En Su Jugo Beef In Its Own Juice Recipes
Carne en Su Jugo, meaning Beef in its Own Juice, is a traditional Mexican dish that features tender beef stewed in a flavorful broth made from its own juices, tomatoes, onions, and aromatic spices. This comforting stew showcases the simplicity and beauty of Mexican home cooking, with each ingredient contributing to a symphony of flavors. The beef, typically chuck roast or flank steak, is browned in its own fat, infusing the broth with its rich beefy essence. As it simmers, the beef becomes fall-apart tender, while the vegetables and spices release their flavors, creating a savory and aromatic broth. Carne en Su Jugo is often served with warm tortillas, rice, or beans, inviting diners to savor the delectable beef and its succulent broth. This article offers three delightful variations of Carne en Su Jugo: the traditional Mexican recipe, a spicy version with the addition of chipotle peppers, and a tangy rendition that incorporates orange juice and zest. Each recipe includes a detailed ingredient list, step-by-step instructions, and cooking tips to ensure a perfect outcome. Whether you prefer classic flavors, a touch of heat, or a burst of citrus, these recipes will guide you in creating an authentic and satisfying Mexican beef stew that will delight your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
CARNE EN SU JUGO (MEAT IN ITS JUICES)
One of Guadalajara's favorites. Small pieces of flank steak are cooked in their juices, then mixed with whole beans and crispy crumbled bacon. It makes me feel at home!
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside.
- Combine the tomatillos, serrano peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove the pan from the heat and allow to cool. Transfer the contents to a blender and blend until smooth. Set aside. You can skip the simmering step and blend all the ingredients raw with a few pieces of browned flank steak if you like.
- Place a non-stick skillet over medium-high heat; cook the flank steak in the hot skillet until completely browned. Pour the tomatillo mixture over the beef and bring to a boil. Stir the chicken bouillon into the mixture, and reduce heat to medium. Cover the skillet and simmer until tender, at least 30 minutes and up to 1 hour.
- Meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed. Stir the bacon and pinto beans into the flank steak mixture; divide the mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.
Nutrition Facts : Calories 373.1 calories, Carbohydrate 27.5 g, Cholesterol 57.8 mg, Fat 16.3 g, Fiber 8.1 g, Protein 29.2 g, SaturatedFat 6.2 g, Sodium 860.2 mg, Sugar 2.5 g
CARNE EN SU JUGO
Carne en su Jugo is a concentrated flavorful broth of beef meat finely diced and served with beans plus a wide array of toppings served alongside. I had been to Jalisco three times in my life, and in my last visit, I had a personal agenda of visiting as many typical restaurants, markets.
Provided by Mely Martínez
Time 40m
Number Of Ingredients 20
Steps:
- Finely cut the meat into thin slices and then into small cubes. Place the meat in a glass bowl. Mix soy sauce, lime juice, and pepper and add to the meat. Let the meat marinate for a few minutes while you cook the bacon.
- Fry bacon in a medium-size Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon with a slotted spoon to a plate lined with paper towel and pour off all but 1 tablespoon fat from pot.
- Add the meat to the pot and cook at medium heat for about 8 minutes, during this time the meat will release some of its juices.
- While the meat is cooking, place chopped garlic, onion, cilantro and Serrano pepper into a blender with a cup of the broth and process until well blended. (If you are adding the tomatillos, add them in this step)
- Pour this mixture over the meat, add the rest of the broth, and taste to season with salt as well as ground pepper. Bring to a boil and then reduce heat to low, place lid to pot and simmer for about 20 minutes or more until meat is tender. This last cooking time will depend on the cut of meat you are using.
Nutrition Facts : Calories 521 kcal, Carbohydrate 28 g, Protein 41 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 101 mg, Sodium 666 mg, Fiber 8 g, Sugar 2 g, ServingSize 1 serving
CARNE EN SU JUGO (MEAT COOKED IN IT'S OWN JUICE)
"Carne en su jugo" translates to "meat cooked its own juice". This recipe was passed down to me by my mother-in-law from Guadalajara Mexico. Its a delicious type of Mexican stew slow cooked in a green tomatillo based sauce. Wonderful served over beans with freshly grilled white corn tortillas. Select a well marbled chuck roast and I found peppered bacon gives a great flavor, but any "smoked" bacon will do nicely. Now I know the recipe says to use chicken bouillon and that may contradict some beef/poultry cooking rules but it is how the recipe goes. So don't reach for your beef bouillon instead of the chicken. Trust me :)
Provided by Leahferne
Categories Stew
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a large frying pan cook all the bacon to a nice crispy texture.
- While the bacon is frying place the onion, garlic, tomatillos, bouillon and cilantro in a blender. Squeeze the lime wedges into the blender and mix well so everything inside forms a frothy uniformed consistency.
- Remove bacon from the drippings and sear the roast on all sides in the bacon fat. This will ensure that the juices in side the meat are sealed in side. So make sure every raw spot is well browned.
- After browning the meat return the bacon to the pan and pour the contents from the blender over the roast. Or transfer everything to a crock pot.
- Cover and allow to simmer for 1 hour on the stove. If using a crock pot set for 6-8 hours but add 2 cups of water of beef broth.
- Serve over black or pinto beans with grilled corn tortillas and enjoy.
CARNE EN SU JUGO! (BEEF IN ITS OWN JUICE)
I make this very often for my family, another favorite! A traditional Mexican dish!
Provided by Martha Aguirre @Bebita
Categories Beef
Number Of Ingredients 7
Steps:
- Season meat with salt, pepper, and garlic salt, add meat to a large skillet, brown just until meat loses pink color add rest of ingredients, Chiles, onion and tomatoes. Cover and let it zimmer when you see that meat has good amount of juice add the chicken bouillon and stir cover and let zimmer on medium low for for 25 minutes or until meat is nice and tender.
Tips:
- Choose high-quality beef chuck or round roast for a flavorful and tender result.
- Brown the beef in a large pot or Dutch oven over medium-high heat to develop a rich flavor and color.
- Use a combination of vegetables like carrots, potatoes, bell peppers, and onions for a colorful and flavorful dish.
- Add a variety of herbs and spices like oregano, cumin, garlic, and chili powder for a flavorful and aromatic broth.
- Simmer the beef and vegetables in a flavorful broth for at least 2 hours, or until the beef is fall-apart tender.
- Serve the carne en su jugo with warm tortillas, rice, or mashed potatoes for a complete and satisfying meal.
Conclusion:
Carne en su jugo is a delicious and versatile Mexican beef stew that is perfect for a comforting and flavorful meal. With its tender beef, flavorful broth, and colorful vegetables, this dish is sure to be a hit at your next gathering. Whether you serve it with warm tortillas, rice, or mashed potatoes, carne en su jugo is a dish that is sure to satisfy everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
