There are some soups that are light and simple, and then there are soups that feel like a complete meal in a bowl. Carne en su Jugo is definitely the latter!
This Mexican-inspired beef soup is made with tender bites of flank steak, crispy bacon, creamy beans, and a flavorful roasted tomatillo broth. The tomatillos, onion, serranos, and garlic are roasted until they’re tender and lightly charred, then blended with chicken broth, cilantro, and spices to create the most delicious green broth.
And let me tell you, that roasted broth is where the magic happens!
The combination of the tangy tomatillos, roasted garlic, smoky serranos, and savory beef makes this soup incredibly flavorful. Add the crispy bacon and beans, and you have a hearty dinner that is both comforting and satisfying.
If you love Mexican-inspired recipes with lots of fresh flavor, this one needs to make it onto your dinner table.
What Is Carne en su Jugo?
Carne en su Jugo translates to “meat in its juices,” and it’s a traditional Mexican dish most closely associated with the state of Jalisco.
There are different variations of the dish, but it commonly includes small pieces of beef, bacon, beans, and a flavorful broth made with tomatillos, green chiles, and cilantro.
My version takes that flavorful broth one step further by roasting the tomatillos, onion, serranos, and garlic before blending them. It adds a wonderful depth of flavor to the soup and makes the broth incredibly delicious.
And because everything comes together in one pot, it’s easier than you might think!
Why You’ll Love This Recipe
- Big flavor: Roasted tomatillos and garlic give the broth incredible depth.
- Hearty and filling: Steak, bacon, and beans make this a satisfying meal.
- Easy to make: Once the vegetables are roasted, everything comes together in one pot.
- Make-ahead friendly: The flavors are even better after the soup has had time to rest.
- Perfect for toppings: Fresh cilantro, onion, radishes, and lime brighten every bowl.
Ingredients You’ll Need
Flank Steak
I like using flank steak because it cooks relatively quickly and has plenty of beefy flavor. Cut it into small, bite-sized pieces so it’s easy to eat with a spoon.
Bacon
The bacon serves two purposes here. First, you get those delicious crispy pieces throughout the soup. Second, the rendered bacon fat is used to brown the steak, adding even more flavor.
That’s one of those little cooking tricks that makes a big difference!
Tomatillos
Tomatillos are the base of the roasted broth. They have a naturally bright, tangy flavor that pairs beautifully with the beef.
Be sure to remove the papery husks and rinse the tomatillos well before roasting.
Serrano Peppers
Serranos give the soup a little heat and complement the tomatillos beautifully. If you’re sensitive to spice, remove the seeds and membranes before roasting.
And if you like a little more heat, leave some of them intact.
Onion and Garlic
Instead of sautéing the onion and garlic separately, they’re roasted right along with the tomatillos and serranos. This is one of my favorite parts of the recipe because roasting brings out their natural sweetness and gives the broth so much more flavor.
Beans
I usually reach for pinto beans, but cannellini beans work, too. Either one adds a creamy texture and makes the soup even more substantial.
How to Make Carne en su Jugo
Roast the Tomatillos and Aromatics
Start by preheating your oven to 425°F.
Place the tomatillos, onion chunks, serrano peppers, and whole garlic cloves on a baking sheet. Toss everything with a little olive oil and roast for about 25 minutes.
You want the vegetables to be soft and beginning to char around the edges.
This is where you’ll start to smell how good this soup is going to be!
Cook the Bacon
While the vegetables are roasting, cook the chopped bacon in a large heavy-bottomed pot or Dutch oven until it’s deeply browned and crispy.
Transfer the bacon to a paper towel-lined plate, but leave those bacon drippings in the pot.
Trust me on this one.
Brown the Steak
Add the cubed flank steak to the bacon drippings and season with salt. Cook until the steak is browned on all sides.
You don’t need to cook it all the way through at this point. It’s going to finish cooking as it simmers in the broth.
Make the Roasted Tomatillo Broth
Once the vegetables are finished roasting, transfer them to a blender.
Add the chicken broth, cilantro, cumin, black pepper, and remaining salt. Blend everything until smooth.
You should have a beautiful green broth that smells absolutely amazing.
Simmer
Pour the roasted tomatillo mixture into the pot with the browned steak.
Bring everything to a boil, then reduce the heat and let it simmer for about 35–40 minutes, or until the steak is tender.
Add the Beans and Bacon
When the soup is almost finished, stir in the beans and crispy bacon.
Let everything simmer together for a few more minutes so the beans are heated through and the bacon has a chance to mingle with all those wonderful flavors.
Then you’re ready to serve!
Tips for Making the Best Carne en su Jugo
Don’t skip roasting the vegetables. This is my favorite change to the recipe. Roasting adds a deeper, slightly smoky flavor that you just don’t get from simply simmering the tomatillos.
Watch the serranos. Serrano peppers can vary quite a bit in heat. Removing the seeds and membranes will tone things down. You can also start with fewer peppers if you’re unsure.
Leave the bacon drippings in the pot. That’s where we’re going to brown the steak, and it adds so much flavor to the finished soup.
Cut the steak small. Since you’re eating this as a soup, smaller pieces of steak make each spoonful easy to eat.
Don’t add the beans too early. Adding them toward the end keeps them from becoming overly soft during the long simmer.
What to Serve with Carne en su Jugo
This soup really doesn’t need much because it’s already a complete meal, but I love setting out a few toppings and letting everyone make their bowl their own.
Try it with:
- Fresh cilantro
- Finely diced white onion
- Thinly sliced radishes
- Fresh lime wedges
- Sliced avocado
- Warm corn tortillas
- The Best Guacamole
The fresh onion, radishes, and lime are especially good. They add a bright, crisp contrast to the rich broth and tender beef.
Can I Make Carne en su Jugo Ahead of Time?
Absolutely!
In fact, this is one of those recipes that I think tastes even better the next day. The flavors have time to come together, and the broth becomes even more flavorful.
Let the soup cool and store it in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop until warmed through.
Can I Freeze Carne en su Jugo?
Yes. Allow the soup to cool completely before transferring it to freezer-safe containers.
For the best texture, you may want to freeze the soup without the beans and add freshly cooked beans when reheating. That said, you can absolutely freeze the entire soup if that’s more convenient.
Thaw overnight in the refrigerator and reheat gently on the stovetop.
Frequently Asked Questions
It can be, but you have quite a bit of control over the heat. Serrano peppers provide the heat in this recipe. Removing the seeds and membranes will make the soup milder, and you can reduce the number of serranos if needed.
I use flank steak because it has great flavor and becomes tender during the simmering process. Cutting it into small pieces also makes it perfect for a soup.
Absolutely! That’s what I use here. Pinto beans are my first choice, but cannellini beans are also delicious.
Yes. Pinto beans are traditional and work especially well with the flavors in this soup, but cannellini beans are a great alternative if that’s what you have on hand.
Fresh cilantro, diced white onion, sliced radishes, and lime wedges are my favorites. The fresh toppings really brighten the rich, savory soup.
More Mexican-Inspired Recipes to Try
If you love the flavors in this Carne en su Jugo, you might also enjoy some of my other Mexican-inspired recipes. A little fresh lime, cilantro, roasted chiles, and plenty of flavor are always welcome in my kitchen!
- Easy Steak Tacos with Pineapple Chimichurri
- Crispy Baked Black Bean Tacos (Easy Vegetarian Dinner)
- Steakhouse Nachos with Pineapple Lime Flank Steak & Avocado Crema
- Crispy Baked Chicken Tacos: The Ultimate Super Bowl Snack 🌮🏈
Final Thoughts
I absolutely love recipes like this because they don’t need a long list of complicated ingredients to create incredible flavor.
The roasted tomatillos, onion, serranos, and garlic do most of the heavy lifting here. Add the browned steak, crispy bacon, and beans, and you end up with a bowl of soup that’s hearty, flavorful, and seriously comforting.
And don’t forget those toppings! A little fresh cilantro, crunchy radish, diced onion, and a squeeze of lime take this Carne en su Jugo from delicious to so good.
This is definitely one of those recipes where I recommend making enough for leftovers. You’ll be very happy to have another bowl waiting for you the next day!
Carne en su Jugo
Equipment
- Large heavy-bottomed pot or Dutch oven
- Baking sheet
- Blender
- Cutting board
- Chef’s knife
- Measuring spoons
- Slotted spoon
- Tongs or wooden spoon
Ingredients
For the Soup
- 12 ounces thick-cut bacon cut into ¼-inch pieces
- 2 pounds flank steak cut into ½-inch cubes
- 6 large tomatillos husked and rinsed
- ½ white onion cut into large chunks
- 3 serrano peppers stems removed and halved
- 6 –8 whole garlic cloves peeled
- 1 tablespoon olive oil
- 3 cups chicken broth
- 1 bunch fresh cilantro
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 1 teaspoon salt divided
- 2 15.5-ounce cans pinto beans or cannellini beans, drained and rinsed
Optional Toppings
- Fresh cilantro
- Diced white onion
- Sliced radishes
- Lime wedges
Instructions
Roast the vegetables
- Preheat the oven to 425°F. Place the tomatillos, onion chunks, serrano peppers, and whole garlic cloves on a baking sheet. Drizzle with olive oil and toss to coat. Roast for 25 minutes, or until the vegetables are softened and lightly charred around the edges.
Cook the bacon
- While the vegetables are roasting, add the chopped bacon to a large, heavy-bottomed pot or Dutch oven. Cook over medium heat until deeply browned and crisp. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate. Leave the bacon drippings in the pot.
Brown the steak
- Add the cubed flank steak to the same pot and season with ½ teaspoon of the salt. Cook over medium-high heat, stirring occasionally, until the steak is browned on all sides.
Make the roasted tomatillo broth
- Once the vegetables are finished roasting, transfer the tomatillos, roasted onion, serranos, and garlic to a blender. Add the chicken broth, cilantro, cumin, black pepper, and remaining ½ teaspoon salt. Blend until smooth.
Simmer the steak
- Pour the roasted tomatillo mixture into the pot with the browned steak. Bring to a boil, then reduce the heat and simmer for 35–40 minutes, or until the steak is tender.
Add the beans and bacon
- During the final few minutes of cooking, add the drained beans and cooked bacon. Stir to combine and continue simmering until the beans and bacon are heated through.
Serve
- Ladle the Carne en su Jugo into bowls and serve warm. Top with fresh cilantro, diced white onion, sliced radishes, and lime wedges, if desired.
Notes
- Adjust the heat: Serrano peppers can vary in heat. Remove the seeds and membranes for a milder soup, or leave some intact for more heat.
- Roasting the vegetables: Don’t skip this step! Roasting the tomatillos, onion, serranos, and garlic gives the broth a deeper, slightly smoky flavor.
- Garlic: Six cloves will give you a balanced roasted garlic flavor. Use up to eight if you really love garlic.
- Beans: Pinto beans are a traditional choice, but cannellini beans work well if you prefer their creamy texture.
- Steak: Flank steak is ideal because it cooks relatively quickly and becomes tender during the simmering process. Cut the steak into small, bite-sized pieces for the best texture.
- Toppings: Fresh onion, cilantro, radishes, and lime add a wonderful fresh contrast to the rich broth.
- Make ahead: Carne en su Jugo can be made ahead and reheated gently on the stovetop. The flavors develop even more after resting.
Nutrition
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