Carne en su Jugo

4.70 from 10 votes

Carne en su jugo is a comforting traditional Mexican stew made of beef browned with bacon and simmered in a tomatillo sauce with pinto beans.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: Mexican

Servings: servings

12 ounces bacon, chopped
2 ½ pounds beef strip steak (or top round steak, or top sirloin steak), sliced into bite-sized pieces
3 teaspoons kosher salt, divided
6 tomatillos, husked and rinsed
3 serrano peppers, stemmed and seeded
1 cup packed cilantro, chopped, divided, plus more for topping
3 cloves garlic
½ teaspoon ground cumin
½ teaspoon ground black pepper
3 cups water
2 (15-ounce) cans pinto beans, drained and rinsed

Add the bacon to a large pot or dutch oven over medium heat and cook for 10 minutes, until the fat has rendered and the bacon is crispy. Transfer it to a bowl and set aside.
Season the beef with 1 teaspoon kosher salt. Add the meat to the same pot and cook for 10 minutes until browned.
While the meat is browning, make the tomatillo sauce. Add the tomatillos, serrano peppers, ½ cup of the chopped cilantro, garlic, cumin, black pepper, water, and the remaining 2 teaspoons of kosher salt to a large blender. Blend until smooth.
When the meat has browned, pour in the tomatillo sauce. Stir to combine, bring to a boil, then reduce heat to simmer. Cover and cook for 30-35 minutes, until meat is tender.
Stir in the pinto beans and cook for 2 more minutes until warmed through.
Serve in bowls garnished with crispy bacon, diced onions, chopped cilantro, thinly sliced radishes, and a squeeze of fresh lime juice.

Bacon: The bacon and bacon fat add a delicious depth of flavor to this dish, but you can use 3-4 tablespoons of olive oil instead if you prefer.