Carne en su Jugo

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We had some people over for dinner last night. As usual I was the one “chosen” to cook but I really had no idea at all of what to serve our guests. I knew that everyone who was coming was a meat eater and that they’d want something tasty….so I did a little web surfing and came across the perfect recipe.

Carne en su Jugo or Meat in its own Juices a dish originally from the state of Jalisco, was just the kinda thing that would satiate a big appetite. Served with Mexican rice and tostadas, it ended up being a huge hit. Here’s the recipe I adapted from

Carne en su Jugo (Serves approx 6 people)

  • 1 kilo thinly sliced Flank Steak (Cecina), sliced into strips
  • 200 grams of chopped Bacon
  • 1 small bunch Cilantro
  • 1 large clove of Garlic
  • 1 litre of Water
  • 2 cups of cooked Pinto Beans
  • Black Pepper to taste
  • Powdered Chicken Stock (in place of salt) to taste

To serve on the side:

  • thinly sliced Radishes
  • chopped Cilantro
  • diced Onion
  • Avacado
  • Tostadas
  • green Limes


Cook the chopped Bacon in a large pot until it is a golden colour (not crispy). Remove the Bacon and any excess of bacon grease, though be sure to leave some of the grease in the pot. Add the Flank Steak which has been previously sliced into strips. Cook the steak until all the meat has turned a unform colour of brown.

While the meat is browning in the pot, place the cilantro and onion and garlic in a blender  with some water and liquify the combination. (Remember to reserve some Cilantro and Onion as a garnish.) Once liquified pour the Onion and Cilantro over the browned meat. Bring everything back to a boil.

Once everything in your pot is bubbling add the litre of water and the beans and again return to a boil. Allow to boil for 15 – 20 minutes, stiring constantly. Add the chicken stock and pepper to taste.

Turn heat down to minimum and simmer until the meat shreds easily with a fork. This could take from 40 minutes to an Hour. If the water evaporates add more. This dish is supposed to be served its own broth.

And there you have it! Easy as pie!

Would you make this dish for your family or friends? Any suggestions or improvements to the dish?


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