Carne En Su Jugo

JDP4445 1

"Spicy steak soup. Some claim it's is a hangover cure or a Mexican version of "Jewish Penicillin". My husband would always bring home a batch of this soup from a local mexican restaurant and when I made this recipe, he said it's pretty close to what we get from the restaurant. You're supposed to eat the broth first then spoon the meat and beans onto tortilla shells to eat like a steak taco (if you can wait)."
Added to shopping list. Go to shopping list.


1 h 4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  • Ready In

  1. In a frying pan, slowly fry the bacon until done. Remove the bacon pieces with a slotted spoon, drain on paper towel.
  2. Add the steak to the bacon drippings and saute for about 2 minutes, transfer to a large, heavy pot.
  3. In a blender, place 1 cup of beef broth with 2 chipotles and blend well. Add to the pot with steak and add the other 3 cups of broth and salt and pepper to taste (be mindful of the bacon).
  4. Bring to a boil and then reduce heat to a low simmer for 20 minutes.
  5. Heat the beans in a saucepan and warm, divide amongst individual serving bowls. Ladle the meat with it's broth into the bowls and sprinkle with bacon, cilantro and onions.
  6. Pass the tortillas, avocado, radishes and limes at the table.
You might also like


Awesome! Almost as good as the original. Recipe recoments 2-3 peppers, I used 3 because we like it hot; but it was way too hot. Next time will use 1 1/2-2