Carne en su Jugo

Carne en su Jugo is a comforting Mexican-style beef soup made with tender bites of flank steak, crispy bacon, creamy beans, and a flavorful roasted tomatillo broth. Roasting the tomatillos, onion, serrano peppers, and garlic before blending gives the broth a rich, savory flavor with just the right amount of brightness and heat. It’s hearty enough for dinner and even better served with plenty of fresh toppings.

Course Main Course, Soup

Cuisine Mexican

Diet Gluten Free

Keyword Carne en su Jugo, Carne en su Jugo recipe, Mexican beef soup, Mexican steak soup, roasted tomatillo soup, steak and bacon soup, tomatillo beef soup

Prep Time 30

Cook Time 1 30

Total Time 2

Servings

Calories 370kcal

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.

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