By eatmundo · August 3, 2026
Same ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stew404 recipes from 26 countries
A comforting beef broth from Jalisco, featuring finely chopped steak cooked in its own juices and a rich tomatillo and chili base.
According to eatmundo's ingredient comparison, the closest dish to Carne en su Jugo from another cuisine is Hearty Classic Chili Con Carne (USA): the two share 42% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Soak 5 guajillo chilies in hot water for 15 minutes and drain. Meanwhile, husk and rinse 500 g tomatillos and simmer them in water for 10 minutes until soft. Blend the chilies and tomatillos with half of the onion, 4 garlic cloves, 5 g cumin and 250 ml water.
- 2
Strain the tomatillo-chili sauce through a fine-mesh sieve and set aside as the broth base.
- 3
Cut 1 kg beef brisket into small 1 cm cubes, discarding excess fat. Chop 200 g bacon into small pieces.
- 4
In a large, heavy pot, fry the bacon over medium heat for 8 minutes until crisp. Lift it out with a slotted spoon and set it aside, leaving the fat in the pot. Over high heat, sear the beef in the bacon fat in 3 batches, 4 minutes per batch, until browned on all sides.
- 5
Return all the beef to the pot. Pour in the tomatillo-chili sauce, add 1 liter of water and 10 g salt, and bring to a boil.
- 6
Reduce to a low simmer, cover the pot and cook for 90 minutes until the meat is tender. Stir in 400 g cooked, drained pinto beans for the last 15 minutes.
- 7
Check the broth seasoning. It should be savory, tangy from the tomatillos and slightly smoky from the guajillo chilies.
- 8
Serve in deep bowls topped with the crisp bacon. Put the remaining half of the onion, finely chopped, on the side with cilantro and radishes as garnish.
Frequently Asked Questions
What is Carne en su Jugo?
Carne en su Jugo is a Mexican beef soup from the state of Jalisco. Small cubes of beef are seared in bacon fat and simmered in a broth of tomatillos, guajillo chili, onion, garlic and cumin. It is finished with pinto beans and crisp bacon and typically served as a hearty lunch or dinner.
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.