Carne en su Jugo (Meat in its Juices)

Carne en su Jugo (Meat in its Juices)

Made  times
gema 42

"One of Guadalajara's favorites. Small pieces of flank steak are cooked in their juices, then mixed with whole beans and crispy crumbled bacon. It makes me feel at home!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


55 m servings 374 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 944 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Combine the tomatillos, serrano peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove the pan from the heat and allow to cool. Transfer the contents to a blender and blend until smooth. Set aside.
  2. Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside.
  3. Place a non-stick skillet over medium-high heat; cook the flank steak in the hot skillet until completely browned. Pour the tomatillo mixture over the beef and bring to a boil. Stir the chicken bouillon into the mixture, and reduce heat to medium. Cover the skillet and simmer until tender, at least 30 minutes and up to 1 hour.
  4. Meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed. Stir the bacon and pinto beans into the flank steak mixture; divide the mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.



I felt this was a very good recipe, however next time I make it I will use stewing meat.. Flank steak is for quick searing not a long simmer. Definitely not tender enough after about an hour. ...

I made this recipe for my boyfriend, who is from Guadalajara, and he LOVED LOVED LOVED IT! I have never had this before so I have nothing to compare it to, but I absolutely loved the flavor! WON...

My family and I loved this recipe... and I am having leftovers for lunch today! I was a little hesitant to try it since no one had rated it but I am so glad I did! Our grocery store did not ha...

This was great! only minor improvement would be slow cooking the meat with the tomatio sauce for a long period of time (8 hours?). Then adding the beans and bacon in about and hour before eating...

The recipe works best with very thin slices of flank steak or skirt steak. I have tried both. Last week I blended a few pieces of the browned meat with the tomatillo for added flavor and the res...

A total hit with my family. Very Yummy! I did however use fresh cooked beans (de la olla) instead of the canned, which i think made the recipe even better.

We loved this recipe! I served (almost like a gravy) over plain white rice. I also had a bowl of tortilla chips on the table to dip with. DELISH!!! Our grocery store was out of serrano peppe...

My family loved this recipe. Perfect just the way it is.

Wonderful! We used this on toastadas and it was great with shreaded lettuce, green onions and cheese. We also used the chile de arbol hot sauce from the "authentic enchiladas" recipe on this s...

From around the web