🇲🇽 Mexico · Food
Carne en su Jugo
By eatmundo · August 3, 2026
🇲🇽 MXA comforting beef broth from Jalisco, featuring finely chopped steak cooked in its own juices and a rich tomatillo and chili base.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 5 guajillo chilies in hot water for 15 minutes, then blend with 3 tomatoes, 4 garlic cloves, and 5g cumin.
- 2
Strain the chili sauce through a fine-mesh sieve and set aside for the base flavor.
- 3
Finely dice 1kg beef brisket into bite-sized cubes, discarding excess fat.
- 4
Sear the beef in a large, heavy pot over high heat until browned on all sides, about 8 minutes.
- 5
Pour the chili sauce over the meat, add 1 liter of water and 10g salt, and bring to a boil.
- 6
Reduce to a low simmer, covering the pot, and cook for 30 minutes until the meat is tender and the liquid is rich.
- 7
Check the broth seasoning; it should be savory and slightly smoky from the guajillo chilies.
- 8
Serve in deep bowls with chopped onion, cilantro, and radishes on the side for authentic garnish.
Frequently Asked Questions
Is this a soup or stew?+
It is a brothy dish that sits between a soup and a stew, meant to be eaten with a spoon.
Can I use another meat?+
Brisket is traditional, but flank or sirloin can work if you cut it into very small pieces.
Are the chilies spicy?+
Guajillo chilies are mild and primarily provide color and a sweet, smoky depth rather than intense heat.
How do I ensure the meat is tender?+
The key is low heat and enough simmering time; if the meat is tough, continue cooking in 10-minute intervals.
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