Authentic Guadalajara Carne en su Jugo
A legendary Jalisco stew of finely diced tender flank steak cooked in its own savory juices with crispy smoked bacon, tart charred tomatillos, tender whole pinto beans, and fresh cilantro.
History & Origins
The Pride of Guadalajara and Jalisco
Born in the late 1960s in Guadalajara’s traditional fondas, Carne en su Jugo is Jalisco’s beloved comfort dish. Thinly cut beef is seared in rendered bacon fat, simmered in charred tomatillo and serrano salsa verde broth, and served with freshly cooked pinto beans de la olla.
Ingredients
Beef, Bacon & Tomatillo Caldillo
- •2 lbs Flank steak or sirloin, sliced thin and chopped into 1/2-inch ribbons
- •8 oz Thick-cut smoked bacon, chopped into 1/2-inch dice
- •1 lb Fresh tomatillos, husked, rinsed, and boiled until tender
- •2 Serrano chiles, stemmed
- •4 cloves Garlic, peeled
- •1 bunch Fresh cilantro, stems and leaves
- •3 cups Rich beef broth
- •2 tbsp Jugo Maggi seasoning and Worcestershire sauce
Finishing, Garnishes & Chef’s Additions
- •3 cups Cooked pinto beans de la olla with warm broth
- •12 Cebollitas cambray (Mexican knob green onions), charred in bacon fat
- •1 cup Fresh radishes, thinly sliced
- •4 Mexican limes, halved, and warm corn tortillas
Step-by-Step Instructions
PREPARATION & METHOD
Fry diced bacon in a large Dutch oven until golden and crunchy. Transfer crispy bacon with a slotted spoon to a paper towel-lined plate. In the rendered bacon drippings, blister the cebollitas cambray until charred and tender, then set aside.
In a blender, puree cooked tomatillos, serrano chiles, garlic cloves, whole cilantro bunch, Maggi seasoning, and 1 cup of beef broth until completely smooth. Season with sea salt to taste.
Turn heat to high, add thinly cut flank steak to the remaining hot bacon fat, and cook undisturbed for 3 minutes. Stir as the beef releases its natural flavorful juices, then pour in the blended tomatillo sauce and remaining 2 cups beef broth.
Simmer gently for 25-30 minutes until steak is melt-in-your-mouth tender. Ladle beef and broth into deep clay cazuelas, add warm whole pinto beans, and top generously with crispy bacon, charred cebollitas, radishes, and freshly squeezed lime.
Beverage Pairing
Ice-Cold Mexican Lager (Negra Modelo) / Tequila Paloma
A dark, malty Negra Modelo balances the smoky bacon and sharp serrano acidity, while a fresh grapefruit tequila paloma mirrors the tangy tomatillo broth.
Culinary Science Insight
Tomatillo Pectin Gelation & Myoglobin Retention
Cooking thinly shaved flank steak rapidly in bacon grease seals the meat fibers while releasing soluble myoglobin juices directly into the pectin-rich tomatillo broth, yielding a naturally thick, savory caldillo.