Carne En Su Jugo Recipe | Easy Authentic Mexican Beef Soup Dinner
Carne en su jugo is a bright, savory Mexican beef soup with a tomatillo-jalapeño broth, tender seared steak, bacon, and pinto beans. It’s an easy, one-pot, weeknight-friendly recipe with classic garnishes.
Ingredients
Ingredients
- 1 lb flank steak or sirloin, very thinly sliced across the grain
- 4 slices thick-cut bacon, diced
- 1 small white onion, chopped (divide: half for sauce, half for garnish)
- 3 garlic cloves
- 8–10 medium tomatillos, husked and rinsed
- 1–2 jalapeños, stemmed (seed for milder broth)
- 1 small bunch cilantro (stems and leaves, divided)
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 4 cups low-sodium beef broth
- 2 cups cooked pinto beans, rinsed and drained
- 2 tbsp neutral oil (if needed)
- Kosher salt
- Freshly ground black pepper
- Juice of 1–2 limes, to taste
- Chopped white onion, for serving
- Chopped cilantro, for serving
- Lime wedges, for serving
- Radishes, thinly sliced, for serving
- Warm corn tortillas or tostadas, for serving
- Avocado slices (optional), for serving
Instructions
Instructions
- Bring a pot of water to a boil and simmer the tomatillos and jalapeños for 6–8 minutes until softened and olive-green.
- Transfer the tomatillos and jalapeños to a blender with half of the chopped onion, garlic, a handful of cilantro stems and leaves, cumin, oregano, 1 teaspoon salt, and 1/2 cup of the cooking water, then blend until smooth and set aside.
- Place a large pot or Dutch oven over medium heat and cook the diced bacon until crisp and the fat renders, about 6–8 minutes, then remove the bacon with a slotted spoon and leave 1–2 tablespoons of bacon fat in the pot.
- Pat the sliced beef dry, season with 1 teaspoon salt and 1/2 teaspoon black pepper, and sear in batches 1–2 minutes per side until lightly browned; remove to a bowl, adding a little neutral oil between batches if the pot is dry.
- Lower the heat to medium, pour in the blended tomatillo sauce, and stir, scraping up any browned bits from the pot.
- Add the beef broth and bring to a gentle boil, then return the seared beef and any accumulated juices to the pot and simmer for 10–12 minutes until tender.
- Stir in the pinto beans and half of the crispy bacon and simmer for 3–5 minutes more to warm through.
- Taste and adjust salt, then finish with fresh lime juice to brighten the broth.
- Ladle the soup into bowls and top with the remaining bacon, chopped onion, cilantro, and radishes, and serve with lime wedges and warm tortillas; add avocado slices if desired.
Notes
Adjust heat by seeding jalapeños or adding a serrano. Avoid overcooking the thin-sliced beef to keep it tender. Roast the tomatillos, jalapeños, onion, and garlic for a smokier variation. Store soup up to 4 days refrigerated or 3 months frozen; add fresh lime and cilantro after reheating. Bean options include black beans or omit for a lighter bowl.