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Carne en su Jugo (Classic)
Traditional dish · Mexican
A traditional and deeply flavorful Mexican beef soup, slow-cooked in its own juices with pinto beans, bacon, and a rich chili broth. Served with traditional garnishes.
Ingredients
- Beef chuck roast1.5 lbs
- Bacon6 slices
- Pinto beans1 cup, dried
- Tomatoes2 large
- Onion1 medium
- Garlic cloves3
- Jalapeño peppers2
- Chicken broth4 cups
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Rinse dried pinto beans and soak overnight or use quick soak method. Drain and set aside.
- 2
Cut bacon into small pieces and cook in a large pot or Dutch oven over medium heat until crispy. Remove bacon bits and set aside, leaving rendered fat in the pot.
- 3
Cut beef chuck roast into 1-inch cubes. Season generously with salt and pepper. Sear beef cubes in the bacon fat until browned on all sides. Remove beef and set aside.
- 4
Roughly chop tomatoes, onion, garlic, and jalapeños. Add them to the pot and sauté for 5 minutes until softened.
- 5
Return the beef to the pot. Add the soaked pinto beans and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for at least 2-3 hours, or until beef is very tender and beans are cooked through. Add water if needed to keep ingredients submerged.
- 6
Once beef and beans are tender, remove the lid and simmer for another 30 minutes to allow the broth to thicken slightly. Season with salt and pepper to taste.
- 7
Serve hot in bowls, topped with reserved crispy bacon bits, and optional garnishes like chopped cilantro, diced onion, and avocado.
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