When a friend asks me which Mexican dish I recommend making, I always suggest my carne en su jugo recipe (meat in its juice).
It’s not only easy to prepare, but it’s the best way I know how to show someone that they are special to me. When I share this recipe, I am also sharing a piece of my family.
This carne en su jugo recipe is a one-pot meal, that is simple but full of flavor and is a favorite among those who love cilantro.
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Carne en su Jugo
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients
- 3-4 pounds of beef.
(Note: Arrachera works best but any cut will work because it will be cut into thin strips)
2 medium tomatoes
3/4 of a medium onion
3-5 serrano chiles or jalapeños (serranos are typically spicier and we love them)
3 garlic cloves
A whole bunch of cilantro stems
2 tablespoons of chicken bouillon powder or 1 cube
2 tablespoons oil
Salt & pepper to taste
Preparation
- Place the veggies garlic, onions, tomatoes, chiles and cilantro in a blender.
(Note: Make sure to save a few cilantro stems for garnish)
Blend the veggies for a few seconds so the salsa becomes jugoso or “juicy”.
(Note: It will seem like a lot of salsa after it’s blended, but it’s okay. This dish is supposed to be juicy.)Set the salsa aside and continue with your carne (meat).
Add oil to a medium-sized frying pan and turn on the stove to medium-high heat.
Add the thinly-sliced beef, making sure to sear the beef and cook it so that it’s well done.
Once the meat is completely cooked and there is no liquid left, add your salsa.
(Note: If it looks too thick, add a cup of water while making sure to also scrape the bits from the bottom of the pan. It adds extra flavor).Add the chicken bouillon powder or cube and add salt and pepper to taste.
Cover and boil for about 10 minutes.
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Serving the carne en su jugo
- Once the meat is seared and cooked all the way through, serve with rice or beans and some hot tortillas on the side.
- My family loves to add some sliced avocado and a little lime on top.
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About the Author
Maria Plascencia
Originally from Guadalajara, Jalisco. Maria grew up in a modest home with her parents and two sisters. Her earliest memories include watching her mom put together a four or five-course meal using simple ingredients from the fridge. Friends and family would regularly show up to the house unexpectedly and Maria was always amazed by how her mom managed to prepare recipes without measuring anything. Today, cooking is Maria’s main passion and she manages a popular Canadian steakhouse and bar in the Phoenix area.
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