Carne en su Jugo or Mexican Beef and Bacon Recipe

Carne En Su Jugo
Wikimedia Commons
  • 115 mins
  • Prep: 10 mins,
  • Cook: 105 mins
  • Yield: 6 to 12 servings
Ratings (6)

Literally "meat cooked in its juice," Carne en Su​ Jugo is a rich and flavorful beef and pork soup with beans. Serve it with a smorgasbord of toppings and let everyone customize their own bowl. This filling soup makes a warming winter meal, but it also pairs perfectly with an ice cold Mexican beer on a hot summer evening. You can serve it as a starter in soup cups or as a main dish hearty portion in a deep bowl. Just be sure to leave room on top for the add-ins.

What You'll Need

  • 12 slices thick-cut bacon
  • 1 medium onion, peeled and chopped
  • 2 pounds raw beef steak, ​top round or London broil
  • 3 cloves garlic, peeled and chopped
  • 6 cups beef broth or stock
  • Leaves from 1 bunch cilantro, chopped (discard stems)
  • 1 15-ounce can black beans, drained and rinsed
  • 1 chipotle chile canned in adobo (optional)*

How to Make It

  1. Fry the bacon in a large, deep pot over medium heat until crispy. Remove the bacon from the pan and let it drain on paper towels or a brown paper bag.
  2. Add the onions to the remaining bacon grease in the pot. Saute the onions over medium heat until they turn translucent, about 10 minutes.
  3. While the onions cook, slice the beef lengthwise into thin strips, then cut the strips into bite-size pieces. Add the beef to the pot with the onions, and cook to remove all of the pink color. Add the garlic and cook the beef and onions with the garlic for an additional minute.
  1. Add the broth, cilantro, and beans, stir well and cover the pot. Simmer over low heat for about an hour. Crumble or chop the bacon into small pieces and add it back to the pot. Simmer for another 10 to 15 minutes. Ladle the soup into bowls and serve it with your favorite garnishes.

Notes

Serve the soup with a smorgasbord of garnishes such as chopped cilantro, bacon, onions, radishes and avocado; chile sauce or other hot sauce; lime wedges; and tortilla chips. For a traditional accompaniment, serve a plate of grilled green onions.

*For extra smokiness and heat, blend a chipotle chile canned in adobo (a whole one for more heat or half for medium heat) with 2 cups of the broth before adding it to the soup with the cilantro.