StewsMediumFree

Carne en su Jugo

Name: Carne en su Jugo
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 2 bunches Fresh coriander; 300 g Tomatillos en conserva; 3 Serrano chilli; 1 pinch Salt and pepper; 3 cloves Garlic; 200 g Bacon ahumado; 400 g Pinto beans cocidos; 6 Rabanos; 12 Tortillas de maiz; 700 g Carne de ternera para guisar; 1 White onion

60 min (20 prep + 40 cook) Medium 6 servings Jalisco

Edmond Bojalil

Recetas Mexas

Published: 19 Mar 2026 · Updated: 25 Mar 2026

Chopped beef simmered in its own juices with whole beans, crispy bacon, coriander and onion, a Guadalajara speciality.

About this recipe

Carne en su jugo is the star dish of Guadalajara and one of the most comforting stews from Jalisco. Pieces of beef are briefly cooked in their own juices alongside a green tomatillo and coriander broth, accompanied by whole pinto beans and crumbled crispy bacon. Served in a deep bowl with plenty of broth, chopped onion, fresh coriander, radishes and warm tortillas, it is a dish that appears simple but whose perfection lies in the balance between tender meat, herbaceous broth and creamy beans.

History & Origin

Carne en su jugo was born in Guadalajara in the second half of the 20th century, although its exact origins are a matter of debate among several Guadalajaran families who claim its invention. The restaurant Kamilos 333, founded in the 1970s, is frequently cited as the place that popularised it, although similar versions already existed in the city's markets. The concept is brilliant in its simplicity: cooking beef briefly so it releases its juices and combining them with a green tomatillo and coriander broth that brings freshness and herbal notes. The whole pinto beans absorb the broth whilst the bacon adds a smoky, crunchy dimension. In Guadalajara there are restaurants devoted exclusively to this dish, serving it round the clock. Carne en su jugo has transcended the borders of Jalisco and is now found in Mexican restaurants worldwide, but locals insist that the authentic version can only be eaten in their home city, prepared with beef from Jalisco ranches.

Estimated cost

£14.35

Total cost

£2.39

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

35g

Protein

20g

Carbohydrates

22g

Fat

Fibre

750mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut the bacon into thin strips and frielo in a large pot over medium heat until this crispy. Remove and set aside on papel absorbente.
💡 No descartes the fat of the bacon, usa for sellar the meat.
2
Cut the meat into pieces pequenos of 2 cm. Season with salt and pepper. Seal in the fat of the bacon over high heat for 2-3 minutes without mover for that dore.
💡 No cocines demasiado the meat in this paso, only sella.
3
Licua the tomatillos with a manojo of coriander, the serrano chillies, the half of the onion and the garlic with a taza of water.
4
Pour the green sauce licuada on the meat in the pot. Anade 2 tazas mas of water and the cooked beans with algo of its stock. Lleva a ebullicion.
5
Reduce the heat a half-under and cook 25-30 minutes until the meat this tender and the stock has tomado flavour.
💡 El stock should be ligero, not thick. Anade mas water if necessary.
6
Serve in plates hondos with plenty of stock, beans and meat. Corona with bacon crispy, chopped onion, fresh coriander and rabanos into rounds. Acompana with warm tortillas.
💡 Los rabanos comen crudos como guarnicion crispy and refrescante.