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Jalisco-Style Beef in Its Own Juices

Name: Jalisco-Style Beef in Its Own Juices
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Cuisine: Mexican
Ingredients: 1 Onion; 150 g Bacon; 2 Serrano chillies; 400 g Cooked pinto beans; 3 cloves Garlic; 1 bunch Coriander; 4 Limes; 700 g Beef skirt steak

65 min (15 prep + 50 cook) Easy 6 servings Jalisco

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Jalisco beef cooked in its own juices with beans, bacon and chilli.

About this recipe

Grilled beef served in its own broth with beans, bacon, coriander and chilli. Iconic Guadalajara dish served in clay bowls.

History & Origin

Carne en su jugo is one of the most emblematic dishes of Jalisco and particularly Guadalajara. This simple but deeply flavoured stew was born in market fondas as a way to make use of the natural juices from grilled beef, creating a dark, intense and comforting broth that has won hearts across generations. The secret lies in the quality of the meat: skirt steak or chuck, cuts with good marbling that provide juiciness and flavour to the broth. The meat is charred or grilled over fire before simmering in its own juices, creating the characteristic dark colour and smoky flavour. Crispy bacon floating on the broth adds richness and flavour. Cooked pinto beans served directly in the broth make this a complete, hearty meal. In Guadalajara it is served in clay bowls with chopped onion, fresh coriander, serrano chilli and lime. Every local has an opinion on which is the best carne en su jugo spot in the city.

Estimated cost

£12.00

Total cost

£2.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

480

Calories

38g

Protein

28g

Carbohydrates

22g

Fat

Fibre

720mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut 700g skirt steak or chuck into 2cm pieces. Season with salt and pepper. Char in a very hot dry pan, 2-3 minutes per side, until well browned and lightly charred.
💡 The charring gives the characteristic dark flavour to the broth.
2
In a large pot, fry 150g diced bacon until crispy. Remove bacon and set aside. In the bacon fat, sauté 1/2 chopped onion and 3 garlic cloves.
3
Add the charred beef to the pot. Pour in 1.5 litres water or beef stock. Bring to a boil, skim, add 2 serrano chillies and a sprig of coriander. Cook 35 minutes over medium heat.
4
Add 400g cooked pinto beans with a little of their cooking liquid. Cook 10 more minutes until flavours meld.
💡 The beans must already be cooked; do not add them raw.
5
Serve in clay bowls or deep bowls. Top with crispy bacon. Accompany with chopped onion, coriander, serrano chilli, lime wedges and corn tortillas.
💡 Squeezing lime at the end enhances all the flavours.