Carne en su Jugo (Braised Beef in a Tomatillo Broth), photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Carne en su Jugo (Braised Beef in a Tomatillo Broth)

Cuisine: Mexican
Prep Time: 1-2 hours
Servings: 6 servings
A delicious and inexpensive dish, Carne en su Jugo is a popular braised beef Mexican recipe that relies on the wonderful flavor of tomatillos.

Carne en su Jugo (Skirt Steak Braised in a Tomatillo Broth) is a popular dish prepared throughout Mexico, although it's originally from the state of Jalisco. This hearty beef stew can be prepared with a lesser cut of beef or pork. The beans are added before serving and the flavors only get better from there.

Carne en su Jugo can also be prepared with a less expensive cut of beef. It just may need to braise for a longer period of time to make sure it’s tender.

Ingredients

  • olive oil
  • 2 bacon strips thick-cut and diced
  • 1 1/2 pounds skirt steak sliced into 2-inch chunks
  • salt to taste
  • pepper to taste
  • garlic powder to taste
  • cumin to taste
  • Mexican oregano to taste
  • 1 1/2 pounds tomatillos poached
  • 1/2 cup cilantro chopped, plus more for garnish
  • 1/2 cup onion plus more for garnish
  • 2 cloves garlic sliced
  • 2 serrano peppers or jalapeños
  • 2 bay leaves
  • 4 cups water or chicken broth
  • 2 cups pinto beans cooked
  • 1/3 cup radishes sliced; for garnish
  • avocadoes slices, for garnish
  • corn tortillas warm

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Directions

  1. Preheat 1 tablespoon of olive oil to medium/high heat for a few minutes. Season the beef chunks with 1 teaspoon each of the spices listed and set aside. Add the bacon first and cook until crisp. Remove from pan and set aside. Add 1 more tablespoon of olive oil to the pan and sear the beef until good and browned on all sides.
  2. While beef is searing, combine the tomatillos, cilantro, onion, garlic, serranos, bay leaves, 2 cups of water or broth, and 1 teaspoon each of salt and pepper in the blender. Blend on high until smooth.
  3. Add the sauce to the beef along with remaining 2 cups of water or broth. Bring to a boil, reduce heat to a simmer. At this time, I like to re-season to taste with the spices listed.
  4. Cover and continue cooking for 1 hour or until beef is tender. I add in the beans about 20 minutes before serving or you can add some beans into the bottom of bowl, then ladle the beef and sauce over the top.
  5. Garnish as you like with onions, cilantro, radishes and avocado. Serve with warm corn tortillas. Yields up to 6 servings.

Chef Notes

For a lighter broth, you can add fewer tomatillos when you blend the sauce or you can use Roma tomatoes as well.

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