Best 4 Carne En Su Jugo Estilo Jalisco Recipes

Introducing the flavors of Jalisco in a dish that perfectly embodies the essence of Mexican cuisine: Carne en su jugo estilo Jalisco. This delectable beef stew is a symphony of traditional ingredients, with tender chunks of beef slow-cooked in a rich, flavorful broth infused with fragrant spices and fresh vegetables. Each bite is a journey through the vibrant culinary history of Jalisco, leaving you with a satisfied smile and a warm embrace of authentic Mexican flavors. We'll guide you through the steps of creating this heartwarming dish, ensuring that every spoonful is a testament to the culinary artistry of Jalisco.

Check out the recipes below so you can choose the best recipe for yourself!

CARNE EN SU JUGO

Carne en su Jugo image

Carne en su Jugo is a concentrated flavorful broth of beef meat finely diced and served with beans plus a wide array of toppings served alongside. I had been to Jalisco three times in my life, and in my last visit, I had a personal agenda of visiting as many typical restaurants, markets.

Provided by Mely Martínez

Categories Beef Soups

Time 40m

Number Of Ingredients 20

Ingredients

8 oz bacon finely diced
1 ½ pound top round (sirloin or any other cut of meat without fat)
1 tablespoon soy sauce
1 tablespoon of lime juice
Fresh ground pepper to season the meat
2 garlic cloves chopped
2 spring onions chopped
¼ cup cilantro
2 serrano peppers chopped
4 cups of chicken broth or 4 cups of water mixed with 4 teaspoons of chicken bouillon*
4 to matillos (cooked (Optional))
2 cups of cooked pinto beans (warm)
6 tbsp Crispy bacon pieces
3 tbsp Chopped white onion
3 tbsp Chopped cilantro
1-1/2c up Tortilla chips
1/3 cup Chopped radishes
6 onions Grilled spring onions
2/3 Avocado slices or guacamole
1 Lime wedges

Steps:

Finely cut the meat into thin slices and then into small cubes. Place the meat in a glass bowl. Mix soy sauce, lime juice, and pepper and add to the meat. Let the meat marinate for a few minutes while you cook the bacon.
Fry bacon in a medium-size Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon with a slotted spoon to a plate lined with paper towel and pour off all but 1 tablespoon fat from pot.
Add the meat to the pot and cook at medium heat for about 8 minutes, during this time the meat will release some of its juices.
While the meat is cooking, place chopped garlic, onion, cilantro and Serrano pepper into a blender with a cup of the broth and process until well blended. (If you are adding the tomatillos, add them in this step)
Pour this mixture over the meat, add the rest of the broth, and taste to season with salt as well as ground pepper. Bring to a boil and then reduce heat to low, place lid to pot and simmer for about 20 minutes or more until meat is tender. This last cooking time will depend on the cut of meat you are using.

Nutrition Facts : Calories 521 kcal, Carbohydrate 28 g, Protein 41 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 101 mg, Sodium 666 mg, Fiber 8 g, Sugar 2 g, ServingSize 1 serving

CARNE EN SU JUGO (MEAT IN ITS JUICES)

Carne en su Jugo (Meat in its Juices) image

One of Guadalajara's favorites. Small pieces of flank steak are cooked in their juices, then mixed with whole beans and crispy crumbled bacon. It makes me feel at home!

Provided by gem

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

6 slices bacon
4 fresh tomatillos, husks removed
3 serrano chile peppers, seeded and chopped
1 clove garlic, peeled
3 cups water
2 pounds flank steak, cut into 1/2-inch squares
1 cube chicken bouillon
2 (15.5 ounce) cans pinto beans
½ onion, chopped
6 tablespoons chopped fresh cilantro
ground black pepper, to taste
1 lime, cut into 6 wedges

Steps:

Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside.
Combine the tomatillos, serrano peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove the pan from the heat and allow to cool. Transfer the contents to a blender and blend until smooth. Set aside. You can skip the simmering step and blend all the ingredients raw with a few pieces of browned flank steak if you like.
Place a non-stick skillet over medium-high heat; cook the flank steak in the hot skillet until completely browned. Pour the tomatillo mixture over the beef and bring to a boil. Stir the chicken bouillon into the mixture, and reduce heat to medium. Cover the skillet and simmer until tender, at least 30 minutes and up to 1 hour.
Meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed. Stir the bacon and pinto beans into the flank steak mixture; divide the mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.

Nutrition Facts : Calories 373.1 calories, Carbohydrate 27.5 g, Cholesterol 57.8 mg, Fat 16.3 g, Fiber 8.1 g, Protein 29.2 g, SaturatedFat 6.2 g, Sodium 860.2 mg, Sugar 2.5 g

CARNE EN SU JUGO ESTILO JALISCO RECIPE - (4.4/5)

Carne en su jugo estilo Jalisco Recipe - (4.4/5) image

Provided by lucynycsky

Number Of Ingredients 13

Ingredients

Ingredientes
Porciones: 4
6 rebanadas de tocino
1 kilo bistec de res para carne en su jugo (en trocitos de 1x1 cm)
4 tomates verdes chicos
1 diente de ajo
2 chiles serranos
1/2 cebolla picada
4 cucharadas de cilantro picado
Sal y pimienta al gusto
3 tazas de agua
2 cubitos de caldo de pollo
2 tazas de frijoles de la olla y su caldo

Steps:

Modo de preparación Preparación: 10min › Cocción: 30min › Listo en:40min Dora bien el tocino en un sartén. Retira del fuego y reserva. En el mismo sartén sella la carne de res con un poco de la grasa del tocino, hasta que haya perdido su color rojo. Sazona con sal y pimienta al gusto. Cuece los tomates, los chiles y el ajo en las 3 tazas de agua. Licua, cuela y vierte sobre una olla de presión. Agrega la carne sellada y su jugo junto con los cubitos de caldo de pollo. Tapa la olla y cuece a fuego medio-alto hasta que suba la presión. Reduce inmediatamente el fuego a bajo y cocina durante 30 minutos. Sirve con frijoles de la olla, tocino, cebolla y cilantro. Acompaña con tortillas de maíz. Nota del editor: La receta ha sido editada para incluir la cantidad de tocino.

CARNE EN SU JUGO, ESTILO TAPATIO

Carne En Su Jugo, Estilo Tapatio image

Adapted from Savoring Mexico and tweaked for our personal tastes. This is a dish from Jalisco that is indescribably delicious. It's a gorgeous soupy, spicy dish that is somehow hearty and light at the same time. If you use canned beans or they are already cooked - it is great for a weeknight soup and a sandwich! My times are estimates, as I had to make this in steps & more steps(depending on availability of kitchen)!

Provided by Manami

Categories Stocks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb good-quality bacon, cut into small sticks
1 lb beef sirloin tip, thinly sliced on the diagonal and then coarsely chopped
4 cups homemade rich beef broth or 4 cups homemade beef stock
2 chipotle chiles in adobo
2 small bay leaves
2 teaspoons sea salt
1 teaspoon ground pepper
1/2 lb dried beans, soaked, cooked and drained (red beans, or black beans or white beans) or 2 cups beans, canned & drained (red beans, or black beans or white beans)
1/2 cup chopped cilantro
8 large spring onions, sliced horizontally
4 serrano chilies or 2 jalapeno chiles, minced
2 limes, quartered
avocado, slices

Steps:

In a frying pan, slowly fry the chopped bacon over medium-low heat until crisp, then remove with slotted spoon and drain on paper towels.
Raise the heat to med-high and cook the beef in the bacon drippings for about 2 minutes.
Remove the beef with a slotted spoon, and place in a large, heavy pot.
Put chipotles in a blender with about 1 cup of the beef broth, and blend until smooth.
Add the chile-beef liquid to the large pot, along with the remaining beef broth, the bay leaves, salt and pepper.
Bring to a boil, then reduce heat to low.
Cover and simmer until the meat is tender, approximately 20 minutes.
Warm the beans over med-low heat.
When meat is cooked, divide the beans among 4 bowls, then ladle the meat and the broth over the beans.
Garnish with the bacon and cilantro, and lay 2 onions along the rim of each bow, as well as the avocado slices.
Pass the diced serranos and limes at the table, and enjoy with good-quality tortilla chips.

Tips:

Use high-quality, flavorful beef for the best results. Flank steak, chuck roast, or short ribs are all good options.
Brown the beef in batches to prevent overcrowding the pan and ensure even cooking.
Use a heavy-bottomed pot or Dutch oven to cook the carne en su jugo. This will help to distribute the heat evenly and prevent scorching.
Add plenty of vegetables to the pot, such as onions, carrots, celery, and tomatoes. This will add flavor and nutrition to the dish.
Simmer the carne en su jugo for at least 2 hours, or until the beef is tender and fall-apart.
Serve the carne en su jugo with rice, beans, or tortillas. You can also garnish it with cilantro, onions, and avocado.

Conclusion:

Carne en su jugo is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover beef, and it can also be made ahead of time and reheated. Whether you are serving it to your family or friends, carne en su jugo is sure to be a hit.