My Revised Carne En Su Jugo - Mexican....Dinner last night. Blog at - 157795

Mexican....Dinner last night.

My Revised Carne en su Jugo 
Feb. 16, 2010 9:42 am 
Updated: Apr. 19, 2012 1:25 pm
Well, the first recipe was okay and I could not figure out what I was missing.  So I finally took my stubborn butt to my mother in laws and asked her if I could watch her step-by-step make it, so I could figure out what I was doing wrong.  She is an awesome cook the only problems is that it would be nice if she could speak english!!  I speak some spanish and can understand more than I can speak but sometimes I have to stop and ask my husband to tell her what i'm trying to say. Besides that I love cooking with her.  So after sitting down with her on Sunday and making this recipe, I thought I would share the revised version which I must say is much better than the first!  So here it is:

  • 1-1/2 LBS Round Steak or Cubed Beef Steak
  • 1 LB Bacon
  • 4-5 Cups Cooked Pinto Beans
  • 2 Chicken Bouillon Cubes
  • 1 Tspn Ground Cumin
  • 1 Tspn Black Pepper
  • 2 packets (.18 ounce) sazon seasoning with coriander and achiote, such as Goya┬«
  • 2 Tomatillos
  • 1 Tblspn Minced Garlic
  • 1 Roma Tomato-cut into 4 peices
  • 2 Bay leaves
  • 2 Tbspns Salt
  • Juices from 3 limes
  • Water
  • Side:
  • Limes
  • Cilantro
  • Avacado
  • White Onion
  • Tortillas
  • Hotsauce
    1. Follow package directions for pinto beans. Once they are done set them aside.
    2. Slice steak into 1/2 in thin strips(sliced very thin). In a bowl place sliced steak, add juice from 3 limes, 2 packets sazon, pepper, cumin, 2 teaspoons salt. Let set for about 30 minutes.
    3. Cut bacon into 1/4 inch peices, place in a 2 quart pot and fry lightly (about 10 minutes). After about 10 minutes add the tomato and garlic, fry another 3 minutes.
    4. Add the steak and juices to the bacon pot. Cook about 2 minutes. Fill pot with water, about 8-10 cups.
    5. Add the 2 chicken bouillon cubes, bay leaves, tomatillos (whole, dont cut them) to pot. Let simmer.
    6. After about 1 hour remove tomatillos and place into blender, with small amount of juice from soup. Blend well, then pour back into soup. Let simmer about 30 more minutes or until meat is tender.
    7. Be sure to remove the bay leaves when it is done cooking! Rinse and drain some beans and place the beans into each bowl (as desired), and top with soup mixture. Add toppings and serve.
  • Carne en su Jugo
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    Carne en su Jugo
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    Feb. 16, 2010 10:58 am
    Holy Cow, thanks for this recipe...
    Feb. 16, 2010 12:02 pm
    Oh man, that looks SO good! My step-mom was from Mexico. She used to make a soup that had 1/2 corn on the cobs in it, it was so good & I miss it. My dad & her weren't married very long before he passed & I lost contact with her. Wish I had gotten that recipe. I'm not even sure what it was called.
    Feb. 17, 2010 5:40 am
    Hey SD the soup you are talking about did it have potatoes, meat, carrot.....and other stuff? If you know any other ingredients I may be able to help you figure out what it is. This recipe is awesome, you should try it WW. Not sure if you have gotten to Mexico yet on your food traveling, but keep this in mind if you havent! I would love it if you made it.
    Feb. 18, 2010 3:30 pm
    Yum! Sounds wonderful, I think I can do that except the sazon seasonings. I'll have to snoop around when I go to the city.
    May 24, 2010 5:26 am
    SB, your recipes are WONDERFUL. Thanks for sharing! BTW, did you see on Chef Luigi's Blog (when he was with swchef), one of YOUR recipes was "featured": "Bionicos- Mexican Fruit Salad"! from YOUR September 2009 Blog! Sounds really good!! ty --->
    Aug. 2, 2010 5:40 am
    This sounds great - I am definitely going to have to give this one a try in the very near future. Thanks
    Sep. 8, 2010 9:10 am
    Do you have this as a personal recipe where I can save it?
    Dec. 1, 2010 10:11 am
    Sounds delish! I can't wait to try it. I do hope you keep sharing all your wonderful family recipes with us!
    May 23, 2011 9:20 pm
    I would like to try this recipe, however I have never used tomatillos before. I want to make sure that is it ripe. What should I look for when purchasing, or can it be ripened at home?
    Apr. 19, 2012 1:25 pm
    This looks fabulous. I was just thinking about your wonderful, authentic Mexican recipes the other day. Thanks for posting!
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    About Me
    I love to cook, its relieving after a long day. I'm the mother to 4 beautiful kids and 1 stepson. I work full-time and go to college also. Gets crazy sometimes, but I try to cook as much as possible.
    My favorite things to cook
    I love a homecooked meal at the end of the day. I have many favorites but some of the ones my mom taught me were tater tot hotdish (I know simple but good!), steak and gravy, and chocolate chip cookies. My ex-mother in law is from Mexico so some of my favorite things to cook that she taught me are posole, carne en su jugo, tres leches pastel, ceviche and I could go on. I have truly come to love cooking mexican food and learning about their culture. It opened my eyes to unique flavors and I love trying new foods now.
    My favorite family cooking traditions
    Every year we get together before christmas and have a baking day. By the end of the day we end up with about 30 different cookies, bars, cakes..etc to hand out in cookie baskets to family members.
    My cooking triumphs
    If you want any of my recipes please look here for them
    My cooking tragedies
    Well, ive had my share.
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