Best 5 Carne En Su Jugo Meat Cooked In Its Own Juice Recipes
**Carne en su Jugo (Meat Cooked in Its Own Juice): A Culinary Journey into Mexican Cuisine**
Carne en su jugo is a traditional Mexican dish that embodies the essence of home cooking. This savory stew showcases the culinary heritage of Mexico, where simple ingredients are transformed into a flavorful and comforting meal. The dish features tender chunks of beef simmered in a rich broth infused with aromatic spices and fresh vegetables. The result is a symphony of flavors that dances on the palate, leaving you with a sense of warmth and satisfaction.
In this article, we will present three delectable recipes that capture the essence of carne en su jugo. Each recipe offers a unique twist on this classic dish, allowing you to embark on a culinary journey through the diverse regions of Mexico. From the traditional beef stew to a tantalizing pork variation and a vegetarian delight, these recipes showcase the versatility and adaptability of this beloved dish.
**Traditional Carne en su Jugo**: This recipe stays true to the classic preparation, using high-quality beef chuck roast that is seared to perfection and then braised in a flavorful broth. The addition of fresh vegetables, aromatic herbs, and spices creates a rich and complex flavor profile that will tantalize your taste buds.
**Pork Carnitas en su Jugo**: This recipe brings a delightful twist to the traditional carne en su jugo by using succulent pork shoulder. The pork is slowly braised until it falls apart, resulting in tender and juicy morsels that melt in your mouth. The combination of spices, citrus, and fresh herbs imparts a unique and irresistible flavor.
**Vegetarian Carne en su Jugo**: This recipe caters to vegetarians and vegans, offering a meatless version of this beloved dish. Tender mushrooms and hearty vegetables take center stage, simmered in a rich broth infused with spices and herbs. The result is a satisfying and flavorful stew that is sure to impress even the most discerning palate.
Whether you are a seasoned cook or just starting your culinary journey, these carne en su jugo recipes are sure to become favorites in your kitchen. So, gather your ingredients, put on your apron, and let's embark on a delicious adventure together.
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
Provided by Martita Jara, Food Network Star Season 12 Finalist
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Sprinkle the steak all over with 2 teaspoons salt and 1 teaspoon pepper, and then with the rosemary and cumin. Let sit at room temperature for 20 minutes before cooking.
- Place a 5-quart pot over medium-high heat and add the oil. Once the oil is hot, add the steak, in batches if necessary, and brown on both sides, 2 minutes per side. Transfer to a plate and set aside.
- Lower the heat to medium and add the onions, tomatoes, serranos, 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute for about 4 minutes. Add the mushrooms, garlic and another 1/2 teaspoon salt and 1/4 teaspoon pepper, and saute for 2 minutes more. Return the steak with its juices to the pot, along with the broth, beans, bay leaves, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 cup water. Stir to combine. Allow to come up to a simmer, then turn the heat to very low, cover with a tight-fitting lid, and simmer for 1 hour. Taste and add salt if necessary. Fish out and discard the serrano chiles.
- Divide the steak and the mushroom-bean broth among 4 shallow bowls. Garnish with the chopped cilantro, sliced radishes and lime wedges. Serve with your favorite 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
Categories Beef
Time 45m
Number Of Ingredients 7
Steps:
- 1. 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.
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
This is pure comfort food in a lot of parts of Mexico. One bite of this delicious soup/stew will make you a fan forever! I got the recipe off of a low carb recipe site and modified it for our tastes. For the low(er) carb version leave out the beans and serve with low carb tortillas. DELICIOUS!!
Provided by Sooz Cooks
Categories Beans
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Brown the bacon in a large dutch oven. Add the beef and cook until brown (leave the bacon grease in the pot).
- Blend the tomatillos in your food processor and strain well to remove the seeds. Add about a cup of the tomatillo liquid back into the food processor and blend with the cilantro, and garlic.
- Add the tomatillo/cilantro/garlic sauce and the rest of the strained tomatillo liquid to the beef and bacon. Add salt to taste.
- Stir in pinto beans and bring to a boil. Reduce heat and simmer until beef is tender, about 1 hour.
- Ladle into bowls and serve with fresh lime, sour cream, diced onion and cilantro as garnish.
- Serve corn or flour tortillas on the side.
Tips for a flavorful and tender Carne en su Jugo:
- Use high-quality beef chuck roast for a rich and flavorful broth. - Sear the beef in a hot pan before braising to create a delicious crust and lock in the juices. - Use a variety of vegetables for a flavorful and colorful dish. - Add a variety of spices and herbs to enhance the flavor of the dish. - Simmer the beef until it is fall-apart tender, about 2-3 hours. - Serve the Carne en su Jugo with warm tortillas, rice, or beans.Conclusion:
Carne en su Jugo is a delicious and comforting Mexican dish that is perfect for a weeknight meal or a special occasion. With its tender beef, flavorful broth, and colorful vegetables, this dish is sure to please everyone at the table. So next time you're looking for a hearty and satisfying meal, give Carne en su Jugo a try!
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