Carne en su Jugo means “meat in its juices” in Spanish. It’s a traditional Mexican beef stew from the Piedra Amarilla region of Jalisco. This dish is filled with tender beef, roasted tomatillos, onions, chilies, and a savory broth.
It’s a key part of Mexican cuisine. People often eat it with refried beans, guacamole, tortillas, and chips.
I love Mexican food for its rich traditions and diverse flavors. Carne en su Jugo, or “caldo de res,” is a dish that shows the true taste of Mexican cooking.
Key Takeaways
- Carne en su Jugo is a traditional Mexican beef stew made with tender beef, roasted tomatillos, onions, and chilies.
- The dish originates from the Piedra Amarilla region of Jalisco, Mexico, showcasing the country’s regional culinary diversity.
- Carne en su Jugo is a hearty and flavorful dish that is a staple in Mexican cuisine, often served with refried beans, guacamole, tortillas, and chips.
- The recipe for Carne en su Jugo calls for ingredients like chuck roast, bacon, and a variety of spices and seasonings to create a rich and satisfying stew.
- Carne en su Jugo is a moderately time-consuming dish to prepare, but the end result is a deeply flavorful and comforting meal that is sure to delight the senses.
What is Carne en su Jugo?
The term “Carne en su Jugo” means “meat in its juices” in Spanish. This method of cooking makes a flavorful Mexican platillo mexicano (dish). The beef cooks in its own juices, creating a rich broth. It comes from the cocina de jalisco (cuisine of Jalisco) and is a favorite in Mexican cooking.
The Literal Translation and Origins
“Carne en su jugo” means the beef cooks in its own juices. This makes a tasty broth. It started in the Piedra Amarilla region of Jalisco, Mexico. Over time, it became a staple across the country, showing the area’s rich food culture.
| Ingredient | Quantity |
|---|---|
| Fresh tomatillos | 4 |
| Serrano chile peppers | 3, seeded and chopped |
| Garlic cloves | 3 |
| Water | 3 cups |
| Bacon slices | 6 |
| Flank steak, cut into 1/2-inch squares | 2 pounds |
| Chicken bouillon granules | 4 teaspoons |
| Pinto beans (canned) | 2 (15.5 oz) cans |
| Onion, chopped | 1/2 |
| Fresh cilantro, chopped | 6 tablespoons |
| Ground black pepper | To taste |
| Lime, cut into wedges | 1 |
“Carne en su Jugo is a beloved traditional stew in Mexican culinary culture, originating from the cuisine of Jalisco.”
Discovering Carne en su Jugo and My Connection to Mexican Cuisine
As a biracial person with Mexican roots on my dad’s side, I’ve always been on a journey to find my connection to Mexico. I’ve found this through traditional Mexican dishes, like carne en su jugo. This dish has helped me feel closer to my heritage.
I first heard about this beef stew from a friend on social media. It made me want to try making it myself. I didn’t know much about cocina mexicana growing up, so this was a big discovery for me.
Learning about carne en su jugo was amazing. I loved the rich flavors and how it shows respect for traditional Mexican cooking. The recipe I used taught me the value of quality ingredients and traditional cooking methods.
Trying carne en su jugo changed me. It helped me celebrate my Mexican roots in a new way. This dish has fed my body and soul, linking me to my family’s cocina mexicana and herencia cultural.
Key Ingredients for Authentic Carne en su Jugo
The traditional Mexican dish Carne en su Jugo is made with a special mix of ingredients. These include tender carne de res (beef) and savory tocino (bacon). Each part is crucial for the dish’s unique taste.
Beef Cut, Bacon, and Aromatics
The main meat in Carne en su Jugo is flank steak or similar carne de res. This lean beef is seasoned and seared to keep its juices in. This makes a rich, beefy base for the dish. Tocino adds a smoky, savory flavor. Vegetales like tomatillos, onions, and chilies are roasted to bring out their bold tastes.
Tomatillos, Onions, and Chilies
Tomatillos add a tangy, slightly sweet flavor to Carne en su Jugo. Onions and chilies, like serrano or jalapeño, bring depth and a bit of heat. These roasted vegetales are blended into a flavorful salsa that holds the dish together.
Beans, Broth, and Seasonings
Frijoles (beans), usually pinto beans, are a key part of Carne en su Jugo. They add a creamy texture and earthy taste. The dish is simmered in a rich caldo (broth) made from the beef and seasoned with especias like cumin, oregano, and garlic powder.
| Ingredient | Quantity |
|---|---|
| Flank or Chuck Steak | 1 1/2 pounds |
| Bacon | 8 strips |
| Tomatillos | 1 1/2 pounds |
| Onion | 1/2 cup, chopped |
| Garlic | 2 cloves |
| Serrano Peppers | 4 |
| Green Onions | 4 |
| Pinto Beans | 2 cups, cooked |
| Beef or Chicken Broth | 4 cups |
| Cilantro | 1/2 cup, chopped |
| Bay Leaves | 2 |
| Cumin | to taste |
| Oregano | to taste |
| Garlic Powder | to taste |
These ingredientes come together to make the authentic Carne en su Jugo. It’s a dish that celebrates Mexico’s rich culinary traditions. By picking and preparing each part carefully, you can make this stew even more delicious.
Equipment Needed
To make the tasty carne en su jugo, you’ll need some important utensilios (tools) and equipo (equipment) for your cocina (kitchen). A big Dutch oven or a pot with a heavy bottom is key for simmering the stew. You also need a blender or food processor to puree the roasted tomatillo mixture, which is a must for this dish.
You’ll also need a chef’s knife for cutting ingredients, a cutting board, and a sauté pan for cooking the bacon and searing the beef. These utensilios and equipo will help you make a real and tasty carne en su jugo.
- Large Dutch oven or heavy-bottomed pot
- Blender or food processor
- Chef’s knife
- Cutting board
- Sauté pan
With these key utensilios and equipo in your cocina, you’re ready to make a delicious carne en su jugo. It will take your taste buds straight to the heart of Mexican food.
“The right utensilios and equipo can make all the difference in creating an authentic and delicious carne en su jugo.”
Step-by-Step Instructions
Making the authentic carne en su jugo is a labor of love. The end result is a flavorful Mexican beef soup that’s well worth the effort. Let’s dive into the step-by-step instructions to create this beloved dish.
Roasting the Vegetables
Start by roasting the tomatillos, onions, garlic, and chilies. This step is key to developing the rich, complex flavors of carne en su jugo. Preheat your oven to 400°F (200°C) and arrange the vegetables on a baking sheet. Roast for about 20 minutes, or until they’re lightly charred and softened.
Preparing the Beef and Beans
While the vegetables roast, season the beef with salt and pepper. Set it aside. In a separate pot, cover the pinto beans with water and bring to a boil. Reduce the heat and simmer the beans until they’re tender, about 30 minutes.
Frying the Bacon and Searing the Beef
In a large pot or Dutch oven, fry the bacon until crisp. Remove the bacon from the pot, leaving the rendered fat behind. Sear the seasoned beef in the bacon fat, browning it on all sides.
Blending the Tomatillo Mixture
Once the vegetables have roasted, transfer them to a blender or food processor. Add the broth and blend until smooth, creating a vibrant green tomatillo sauce.
Simmering the Soup
Add the tomatillo sauce to the pot with the seared beef. Bring the mixture to a simmer and let it cook for about 45 minutes, or until the beef is tender. Stir in the cooked beans and let the soup simmer for an additional 10 minutes to allow the flavors to meld.
With these step-by-step instructions, you’ll be well on your way to crafting an authentic and delicious carne en su jugo that will transport your senses to the vibrant streets of Guadalajara, Mexico.
carne en su jugo: The Flavorful Mexican Beef Stew
Carne en su Jugo, or “meat in its own juices,” is a favorite Mexican beef stew. It highlights the meat’s natural flavors and the bold taste of the tomatillo-based broth. This platillo mexicano is a top choice among sopa de carne, or traditional Mexican beef soups.
This caldo de res (beef stew) features tender beef pieces in a rich, flavorful broth. It’s filled with onions, garlic, and tomatillos for a tangy taste. Pinto beans make it hearty, and chipotle chilies add a subtle heat.
“Carne en su Jugo is a true testament to the depth and complexity of Mexican cuisine. Each bite is a symphony of flavors that transport you to the vibrant markets and homes of Mexico.”
Making Carne en su Jugo takes time, but it’s worth it. First, roast the tomatillos and aromatics to bring out their sweetness. Then, blend them into a flavorful base for the stew. Next, sear the beef to keep its juices in. Finally, simmer everything together until the meat is tender and the flavors have melded.
This plato tradicional can warm your soul and take you to the heart of Mexican cooking. It’s perfect as a main dish or part of a caldo de res feast. Carne en su Jugo is a celebration of the vibrant platillo mexicano tradition.
Serving Suggestions and Accompaniments
Carne en su Jugo, a flavorful Mexican beef stew, is often served in large bowls. It comes with a variety of toppings and sides. These add to the dining experience. The tender beef, simmered in its own juices, is the main attraction.
Warm tortillas are a classic choice to serve with the stew. They’re perfect for scooping up the rich broth and beef. Adding creamy guacamole to the tortillas brings an extra flavor burst.
- Warm corn tortillas
- Creamy guacamole
- Freshly chopped cilantro
Many families also serve Carne en su Jugo with refried beans or Mexican rice. These sides add to the meal and soak up the flavorful broth. This ensures every bit of the stew is enjoyed.
| Accompaniment | Enhances the Dish |
|---|---|
| Warm Tortillas | Provides a vessel for the stew |
| Guacamole | Adds a cool, creamy contrast |
| Refried Beans | Soaks up the flavorful broth |
| Mexican Rice | Complements the stew with a starch |
Adding toppings like diced onions, thinly sliced radishes, or fresh lime juice enhances the dish. These garnishes add a refreshing crunch and a touch of acidity. They balance the richness of the stew.
With a variety of accompaniments, Carne en su Jugo becomes a customizable and satisfying meal. Everyone can tailor the dish to their liking.
Make-Ahead and Freezing Tips
Carne en su Jugo, the flavorful Mexican beef stew, is great for making ahead or freezing. Its savory flavors get even better as it sits, making it perfect for meal prepping. To freeze it, let the stew cool down, then put it in an airtight container or freezer-safe bag. It can stay in the freezer for up to 6 months, so you can enjoy authentic Mexican cuisine anytime you want.
When you’re ready to eat your frozen Carne en su Jugo, thaw it in the fridge overnight. Then, heat it up on the stovetop until it’s hot and ready to eat. The preparation ahead of time and freezing option makes it easy for busy nights or saving flavors for later.
Meal prepping or stocking up on tasty meals? Carne en su Jugo is a great pick. Its rich broth and tender beef make it a comforting dish for any event. With these tips, you can enjoy this traditional Mexican dish anytime you like.
Variations and Substitutions
The traditional carne en su jugo recipe uses beef, serrano peppers, and beef broth. But, you can change it to fit your taste and diet. If you like less spice, use fewer serrano peppers or pick milder jalapeños instead.
For a vegetariano (vegetarian) or vegano (vegan) version, skip the beef. Use vegetable stock instead of beef broth. You can add cooked lentils or mushrooms as a protein source.
Adjusting Spice Level
If you don’t like a lot of picante (spice), it’s easy to make carne en su jugo less spicy. Start by using fewer serrano peppers or choose milder jalapeños. Add the chilies slowly, tasting as you go, to get the right balance of spice and flavor.
Vegetarian and Vegan Options
- For a vegetariano (vegetarian) version, just leave out the beef and use vegetable stock or broth.
- To go vegano (vegan), swap the beef with cooked lentils or mushrooms for a protein-rich substitute.
- Adjust the seasonings as needed to make sure your vegetariano or vegano carne en su jugo tastes great.
“Carne en su jugo is a versatile dish that can be easily adapted to suit different dietary needs and preferences. The key is to focus on bold, authentic flavors, whether you’re making a traditional beef version or a creative vegetariano or vegano variation.”
Nutritional Information
Carne en su Jugo, the tasty Mexican beef soup, is not just yummy but also good for you. It’s a complete meal with a mix of macronutrients and micronutrients. These help keep your body healthy.
A single serving of Carne en su Jugo has about 466 calories. It has 50g of carbohydrates, 46g of protein, and 26g of fat. It’s also packed with 13g of fiber. Plus, it has important vitamins and minerals like vitamin C, calcium, and iron. These come from ingredients like tomatillos, onions, and cilantro.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 466 |
| Carbohydrates | 50g |
| Protein | 46g |
| Fat | 26g |
| Fiber | 13g |
| Sugar | 2g |
Carne en su Jugo is full of nutrients and has a great mix of macronutrients. It’s perfect for a filling, comforting meal or a healthy choice. This classic dish is a great addition to any Mexican meal.
Carne en su Jugo in Mexican Cuisine
Carne en su Jugo is a favorite Mexican beef soup found all over the country. It shows off the rich cocina mexicana (Mexican cuisine) and its variantes regionales (regional variations). While it stays true to its core ingredients and method, each region adds its own special touch. This highlights the platillos tradicionales (traditional dishes) of their area.
Regional Variations
In Jalisco, the soup’s birthplace, it’s made with various beef cuts, like top round sirloin or another lean cut. Many households add chicken bouillon to season it.
In the north, the soup gets a heartier broth with tomatillos and serrano peppers for a bold taste. Southerners might add pinto beans and a bit of soy sauce for a new spin on the classic.
Despite these regional twists, carne en su jugo stays a key dish in cocina mexicana. It celebrates the country’s culinary diversity and the lasting charm of this hearty, flavorful soup.
“Carne en su Jugo is a testament to the richness and versatility of Mexican cuisine, with each region offering its own unique take on this beloved dish.”
| Region | Variations |
|---|---|
| Jalisco | Blend of beef cuts, chicken bouillon |
| Northern Mexico | Heartier broth, tomatillos, serrano peppers |
| Southern Mexico | Pinto beans, soy sauce |
My Family’s Carne en su Jugo Tradition
As a biracial person with Mexican roots, I’ve always sought to connect with my heritage. Carne en su jugo has become a special dish for me. It links my Mexican background with the culinary traditions I’ve adopted. Even though it wasn’t a staple in my childhood, making this tradición familiar has deepened my bond with my Mexican roots and the cocina mexicana.
Our Carne en su Jugo tradition started at a small restaurant in Jalisco, Mexico, in 1970. Mr. Nestor Flores Michel opened Karnes Garibaldi, which has grown to six locations and holds a Guinness World Record. Kamilos 333, another local gem, was founded in 1975 and is famous for its Carne en su Jugo.
Learning about this dish’s history and its unique flavors has been fascinating. The original Carne en su Jugo claims to be from Guadalajara. Its fame has led to many variations, like the modern take at Foco al Aire in Guadalajara.
Embracing our Carne en su Jugo tradition has been rewarding. It lets me connect with my Mexican heritage and the area’s culinary legacy. As I keep exploring and enjoying this dish, I’m thankful to continue this tradición familiar with others.
Carne en su Jugo: A Taste of Authentic Mexican Flavors
Exploring the sabores auténticos of Mexican food, carne en su jugo stands out. This cocina mexicana dish mixes bold tastes and cozy textures. It takes me on a journey through experiencia cultural with every bite.
The dish’s core is tender, marinated beef cooked in a tangy tomatillo broth. It combines juicy flank steak, crispy bacon, and creamy pinto beans. These ingredients blend perfectly, creating a dish that’s more than the sum of its parts.
Preparing carne en su jugo is an art. It involves roasting vegetables and balancing spices. Each step shows the sabores auténticos of Mexican cooking.
Enjoying this platillo tradicional reminds me of its rich heritage and experiencia cultural. It feels like a trip to Jalisco, where it originated. Sharing it with loved ones is a special honor.
Serving it with warm tortillas, tangy beef chips, or creamy avocado enhances its flavor. Carne en su jugo shows the power of sabores auténticos and experiencia cultural in Mexican food. It’s a dish that feeds the body and soul, offering a peek into Mexican culinary traditions.
“Carne en su jugo is a dish that embodies the essence of Mexican cuisine – bold flavors, rich textures, and a deep connection to cultural heritage.”
On my culinary journey, carne en su jugo is a beloved platillo tradicional. It’s a celebration of sabores auténticos and experiencia cultural that make Mexican food unique.
Conclusion
Carne en su jugo is a key dish from Mexico that shows off the country’s lively and varied food scene. Learning and sharing this traditional beef stew has deepened my connection to my Mexican heritage. It has also made me appreciate the rich tastes and traditions of Mexican food more.
If you love cooking or are new to Mexican food, you must try carne en su jugo. This dish takes you straight to the heart of real Mexican cooking. With its tender meat, fragrant broth, and many ingredients, it shows the depth of Mexican food.
As I finish this look at carne en su jugo, I urge you to try this famous Mexican dish. Making this recipe lets you discover the deep heritage and cultural importance in every bite. So, let’s celebrate carne en su jugo and the amazing food journey it symbolizes.
FAQ
What is carne en su jugo?
Carne en su jugo is a traditional Mexican beef stew. It comes from the Piedra Amarilla region of Jalisco. This dish is made with tender beef, roasted tomatillos, onions, chilies, and a savory broth.
What are the key ingredients used in carne en su jugo?
Key ingredients include flank steak or similar beef, bacon, tomatillos, onions, chilies, pinto beans, and beef broth. Seasonings like cumin, oregano, and garlic powder are also used.
What equipment is needed to make carne en su jugo?
You’ll need a large Dutch oven or heavy-bottomed pot, a blender or food processor, a chef’s knife, a cutting board, and a sauté pan to make carne en su jugo.
How do you prepare carne en su jugo?
First, roast the tomatillos, onions, garlic, and chilies. Then, season and sear the beef. Crisp the bacon next. Blend the roasted vegetables into a tomatillo sauce. Finally, simmer the stew with the beef, bacon, beans, and seasonings.
How is carne en su jugo traditionally served?
It’s served in large bowls with warm tortillas, creamy guacamole, and fresh cilantro. Some also enjoy it with refried beans or Mexican rice.
Can carne en su jugo be made ahead of time or frozen?
Yes, it’s great for making ahead or freezing. The flavors get even better over time. Just cool it completely, then put it in an airtight container or freezer-safe bag.
What are some variations and substitutions for carne en su jugo?
You can adjust the spice by using milder jalapeños instead of serrano peppers. For a vegetarian or vegan version, skip the beef and use vegetable stock. Lentils or mushrooms can be used as a protein substitute.
What are the nutritional benefits of carne en su jugo?
This dish is nutritious, offering protein, carbs, and healthy fats. It’s also packed with vitamins and minerals like vitamin C, calcium, and iron from tomatillos, onions, and cilantro.
How does carne en su jugo vary across different regions of Mexico?
While it stays true to its core ingredients, regional touches can vary. Some areas might use different chilies or add local produce. These variations highlight the diversity and richness of Mexican cuisine.