Carne en su Jugo - Jalisco’s Iconic Beef + Bacon Soup

It might be the start of summer, but in Mexico, caldo season never ends. There’s a saying that eating hot soup when it’s hot out actually cools you down and Mexican moms have been onto this forever! So I present, one of my favorite bowls: Carne en su Jugo

A specialty of Jalisco, this dish brings together thinly sliced beef, crispy bacon, beans, and a tomatillo-forward broth — all topped off with radishes, cilantro, lime, and avocado. It’s bold, brothy, and everything I want in a comforting meal, no matter the season.

🔪 Kitchen Tools:
My Blender → https://go.shopmy.us/p-18884213
My Hestan pan → https://go.shopmy.us/p-18884079
My other favorite tools → https://www.amazon.com/shop/goatboyintl

🍲 Full recipe here: CARNE EN SU JUGO
YIELD: FEEDS 6

MEAT
655g chuck eye, cut into small cubes ½ inch x ½ inch
530g flank steak, cut into small cubes ½ inch x ½ inch
160g white onion, small dice
35g garlic, minced
Diamond Crystal kosher salt
Fresh cracked black pepper
Neutral oil

Season the beef with salt and pepper and allow to sit at room temp for an hour. Heat oil in an appropriately sized pan over high heat. Working in batches, sear the beef in single layers on all sides until golden brown. Reserve. In the same pan, saute the onion and garlic while scraping up the fond, use a little water to make sure you get all the goodness. Reserve.

SALSA
700g tomatillos, whole
50g serrano chiles, whole
65g knob onion, green stems removed
15g garlic cloves, peeled
100g cilantro, whole
1,000g water
1g cumin seeds, toasted
1g coriander seeds, toasted
10g chicken bouillon

Place tomatillo and serranos into an appropriately sized pot, covered with 800g water just so the float. Cover and cook over medium until the tomatillos are just tender, make sure they don’t burst. Remove from heat and cool. Strain from water and place the cooked vegetables in the blender, switch the cilantro, onion, garlic, seasonings and 200g of water. Blend on high until smooth, reserve.

CARNE EN SU JUGO
908g bacon, sliced into thin strips
300g knob onion, green stems removed
100g jalapeños, whole
2L beef stock
650g cooked pinto beans (frijoles de la olla)

In an appropriately sized pan, render the bacon until crispy. Remove and let drain on a paper towel. Reserve a cup for garnish. Using some of the bacon fat (about ¼ cup), caramelize the knob onions and jalapeños until golden brown and tender. Season and reserve.

In an 8 quart pot. Add the reserved onion and garlic from the steak searing step. Add the beef stock and bring to a simmer. Add the seared beef, the bacon, bring to a simmer, skim. Add the salsa, season to your liking, and simmer for an hour or until you’re happy with the texture. Add the beans, roasted knob onions and jalapenos, taste and adjust.

FINISH THE DISH WITH
White onion, small dice
Cilantro, chiffonade
Radish, sliced thin
Avocado
Limes
Corn Tortillas
Crispy bacon

Serve and garnish to your liking!

Drop a comment if you’ve had this before (or if this is your first time hearing about it). I read them all.

And don’t forget to Subscribe for more    / @goatboyintl   recipes rooted in tradition, turned up just a bit.

IG:   / goatboyintl  
TT:   / goatboyintl  

#carneensujugo #mexicanfood #authenticrecipes