27 Easy Carne en su Jugo Recipes for Any Night

Dive into the rich, comforting world of Carne en su Jugo! This Mexican beef soup is a weeknight wonder, packed with flavor and ready in under an hour. From classic versions to quick twists, these 27 easy recipes will become your go-to for a satisfying, no-fuss dinner. Ready to get cooking?

Classic Carne en su Jugo

Let’s be real—there are few things more comforting than a steaming bowl of Carne en su Jugo. This Mexican classic features melt-in-your-mouth beef chuck and tender pinto beans swimming in a tangy, smoky tomatillo broth with crispy bacon. It’s hearty, nourishing, and surprisingly simple to pull together.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 120 minutes

Ingredients

For the Meat

• 2 lbs beef chuck, trimmed and cut into 1-inch cubes
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin

For the Broth

• 6 fresh tomatillos, husked and rinsed
• 1/2 white onion, roughly chopped
• 2 garlic cloves
• 1 serrano pepper, stemmed
• 4 cups low-sodium beef broth
• 1/2 cup water

For the Beans and Bacon

• 8 oz pasture-raised bacon, diced
• 1 cup dry pinto beans, soaked overnight and drained

For the Garnish

• 1/2 cup fresh cilantro, chopped
• 4 radishes, thinly sliced
• 1 lime, cut into wedges
• 1/4 cup diced white onion
• Mexican crema or sour cream, for serving

Instructions

1. In a large Dutch oven, cook diced bacon over medium heat until crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate, leaving the rendered fat in the pot.
2. Season beef cubes with salt and cumin. Working in batches, sear in the hot bacon fat over medium-high heat for about 3 minutes per side, until deeply browned. Transfer to a bowl.
3. Add tomatillos, onion, garlic, and serrano to the pot. Sauté 2 minutes, then transfer to a blender with 1 cup beef broth. Blend until smooth. (Tip: vent the blender lid for steam.)
4. Return pot to medium heat, pour in tomatillo mixture, and cook, stirring often, for 5 minutes until darkened and slightly thickened.
5. Add remaining 3 cups broth, water, soaked beans, and seared beef with juices. Bring to a boil, then reduce heat to low. Cover and simmer 1.5 to 2 hours, until beans and beef are tender. (Tip: skim foam for a clearer broth.)
6. Stir in half the cilantro and most of the bacon. Adjust salt if needed.
7. Serve hot, garnished with remaining bacon, cilantro, radishes, onion, lime wedges, and a dollop of crema.

Keep in mind, this soup tastes even better the next day as flavors deepen. Leftovers reheat beautifully—just add a lime squeeze. Serve with warm corn tortillas for dipping, and you’ve got a meal that’s both rustic and impressive.

Instant Pot Carne en su Jugo

Perfect for a busy weeknight, this Instant Pot Carne en su Jugo delivers tender beef flank steak and creamy pinto beans in a smoky, savory broth. The pressure cooker makes it quick and easy, so you can enjoy authentic Mexican flavors without the fuss.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 60 minutes

Ingredients

For the Stew

• 6 ounces thick-cut smoked bacon, diced
• 2 pounds beef flank steak, cut into 1-inch cubes
• 1 cup dried pinto beans, soaked overnight and drained
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 serrano chile, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 2 tablespoons tomato paste
• 4 cups low-sodium beef broth
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper

For Serving

• 1/2 cup fresh cilantro, chopped
• Lime wedges

Instructions

1. Set Instant Pot to Sauté mode (high). Add bacon and cook until crispy, about 5 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving drippings in the pot.
2. Season beef cubes with salt and pepper. Working in two batches, sear beef in the hot drippings until browned on all sides, about 3 minutes per batch. Transfer seared beef to a bowl; set aside.
3. Add onion, garlic, and serrano to the pot. Sauté until softened, about 3 minutes, scraping up any browned bits.
4. Stir in cumin, oregano, and tomato paste; cook for 1 minute until fragrant.
5. Pour in beef broth and stir, deglazing the pot completely. Add beans and return beef (and any accumulated juices) to the pot. Lock lid, set valve to sealing, and pressure cook on High for 35 minutes.
6. Allow natural pressure release for 15 minutes, then carefully release any remaining steam. Open lid and stir in reserved bacon and most of the cilantro (reserve some for garnish). Taste and adjust salt if needed.
7. Serve in bowls, garnished with remaining cilantro and lime wedges.

A bowl of this hearty soup is pure comfort—the rich broth, tender beef, and creamy beans, all kissed with smoky bacon. Serve with warm corn tortillas for sopping up every last drop.

Slow Cooker Carne en su Jugo

Picture this: you walk in after a long day and the whole house smells incredible—smoky, savory, and comforting. This Slow Cooker Carne en su Jugo is the ultimate set-and-forget dinner, with tender flank steak, hearty kidney beans, and a deep chipotle kick that builds flavor while you're away.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 480 minutes

Ingredients

For the Stew

• 2 lbs flank steak, sliced into 1/4-inch strips
• 1 tbsp vegetable oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp chopped chipotle peppers in adobo (from a can)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 cups lower-sodium beef broth
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 tsp kosher salt
• 1/2 tsp black pepper

For Garnish (optional)

• 1/2 cup chopped fresh cilantro
• 1/2 cup diced white onion
• 2 limes, cut into wedges

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches, sear the flank steak strips for 2 minutes per side, until browned. Transfer to the slow cooker.
2. In the same skillet, reduce heat to medium. Add the diced onion and cook, stirring, until translucent, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant.
3. Stir in the chopped chipotle peppers, cumin, and oregano; cook for 1 minute until aromatic. Pour in 1 cup of the beef broth, scraping up any browned bits with a wooden spoon.
4. Transfer the onion mixture to the slow cooker. Add the remaining 3 cups beef broth, drained kidney beans, salt, and pepper. Stir to combine.
5. Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the steak is fork-tender. For best flavor, use low heat to let the meat break down slowly.
6. Tip: If you prefer a thicker broth, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
7. Tip: Taste before serving—chipotle heat varies, so add more in small increments if desired.
8. Using tongs, transfer the steak slices to a cutting board. Let rest 5 minutes, then slice against the grain into bite-sized pieces. Return the steak to the slow cooker.
9. Ladle the stew into bowls. Garnish with fresh cilantro, diced white onion, and a squeeze of lime. Serve hot.
10. Tip: For an extra layer of richness, top with crumbled cotija cheese or a dollop of crema.

How satisfying is that? The broth is rich and smoky, the beans add creaminess, and the steak stays perfectly tender. Serve it with warm corn tortillas or crispy tostadas for scooping up every last drop.

Spicy Chipotle Carne en su Jugo

There's nothing quite like a bowl of spicy chipotle carne en su jugo to warm you up on a chilly evening. This smoky beef stew is packed with heat from chipotle peppers and finished with fresh garnishes for a bright contrast.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

For the Stew

• 2 lbs beef chuck, cut into 1-inch cubes
• 4 slices bacon, chopped
• 1 large white onion, diced
• 4 cloves garlic, minced
• 2-3 chipotle peppers in adobo sauce, minced
• 2 tablespoons adobo sauce from the can
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 4 cups beef broth
• 1 can (15 oz) pinto beans, drained and rinsed
• Salt and black pepper to taste

For Garnish

• Fresh cilantro, chopped
• Diced white onion
• Lime wedges
• Sliced radishes

Instructions

1. In a large Dutch oven, cook the chopped bacon over medium heat until crispy, about 8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
2. Season the beef cubes generously with salt and pepper. Working in batches, sear the beef in the hot bacon fat until browned on all sides, about 4 minutes per batch. Do not crowd the pot. Transfer seared beef to a plate.
3. Reduce heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
4. Stir in the minced chipotle peppers and adobo sauce. Cook for 1 minute to meld flavors. Tip: For deeper heat, add an extra chipotle or a dash of the adobo sauce.
5. Add the ground cumin and dried oregano, stirring to coat the onions. Cook for 30 seconds to toast the spices, which intensifies their flavor.
6. Return the seared beef and any accumulated juices to the pot. Pour in the beef broth, scraping up any browned bits from the bottom for extra flavor.
7. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, until the beef is fork-tender. Tip: Check liquid level occasionally; add a splash of broth if needed.
8. Stir in the drained pinto beans and cooked bacon. Simmer uncovered for 15 minutes to thicken slightly. Adjust seasoning with salt and pepper. Tip: For a thicker stew, mash a few beans against the pot.
9. Serve hot in bowls, garnished with fresh cilantro, diced white onion, a squeeze of lime, and sliced radishes.

Velvety and deeply spiced, this stew gets even better the next day as the flavors meld. Serve with warm tortillas or crusty bread to soak up every last drop of the smoky broth. You'll be craving this all week.

Cilantro Lime Carne en su Jugo

Oh, this Cilantro Lime Carne en su Jugo is a bright citrusy twist on the classic Mexican beef soup. It’s packed with tender beef, creamy beans, and a zesty kick from fresh cilantro and lime. Perfect for a cozy dinner!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 lb flank steak, cut into 1/2-inch cubes
• 4 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 serrano chile, minced (optional)
• 1/2 cup fresh cilantro, finely chopped
• 3 tbsp fresh lime juice (from about 2 limes)
• 4 cups low-sodium chicken broth
• 1 can (15 oz) pinto beans, drained and rinsed
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 avocado, sliced, for serving
• Lime wedges, for serving

Instructions

1. In a large Dutch oven, cook the bacon over medium heat until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving the drippings in the pot.
2. Season the beef cubes with salt and pepper. Working in batches to avoid crowding, sear the beef in the hot drippings over medium-high heat until browned on all sides, about 2-3 minutes per batch. Remove and set aside.
3. Reduce heat to medium. Add the diced onion and cook until softened, about 3 minutes, scraping up any browned bits. Add the garlic and serrano (if using) and cook for 1 minute until fragrant.
4. Return the beef and bacon to the pot. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer gently for 30-40 minutes, until the beef is fork-tender. Tip: Simmering gently prevents the meat from toughening.
5. Stir in the pinto beans and cook for 5 minutes to heat through.
6. Remove from heat and stir in the chopped cilantro and fresh lime juice. Taste and adjust salt and pepper. Tip: Adding lime juice at the end preserves its bright flavor.
7. Serve hot, garnished with avocado slices, extra cilantro, and lime wedges. For extra richness, drizzle with a little olive oil.

Warm, vibrant, and deeply satisfying, this soup balances rich beef with herbaceous, citrusy notes. It’s even better the next day as flavors meld. Try it with crusty bread or warm corn tortillas for sopping up every last drop.

Low-Carb Keto Carne en su Jugo

Just when you thought Mexican comfort food couldn't get better, this keto-friendly Carne en su Jugo skips beans for extra beef and avocado. It's rich, brothy, and low-carb—perfect for taco cravings.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 2 lbs beef flank steak, thinly sliced across the grain
• 4 slices thick-cut bacon, diced
• 1 medium white onion, finely chopped
• 4 cloves garlic, minced
• 1 jalapeño pepper, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 4 cups beef bone broth (unsalted)
• 2 large avocados, diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons avocado oil
• Sea salt and freshly ground black pepper
• Lime wedges for serving (optional)

Instructions

1. Heat avocado oil in a Dutch oven over medium-high heat. Add bacon and cook until crispy, about 5 minutes; transfer to paper towels, leaving the rendered fat.
2. Sear flank steak in batches until browned, about 2 minutes per side; do not overcrowd. Transfer seared beef to a plate.
3. Reduce heat to medium. Sauté onion for 3 minutes, then add garlic and jalapeño; cook 1 minute until fragrant.
4. Stir in cumin and oregano for 30 seconds, then pour in broth and deglaze the pot by scraping up browned bits.
5. Return beef and accumulated juices to pot. Cover and simmer on low heat for 20 minutes until beef is tender. (Tip: Add a pinch of smoked paprika for extra depth.)
6. Uncover and stir in half the diced avocado and cilantro; cook 1 minute to warm through. (Tip: Adding avocado at the end keeps it chunky and creamy.)
7. Season with salt and pepper. Serve in bowls topped with reserved bacon, remaining avocado, and cilantro; with lime wedges. (Tip: For a thicker stew, simmer uncovered 5 minutes before adding avocado.)

A spoonful of this brothy beef is pure comfort—creamy avocado balances the smoky, savory broth. Serve with keto tortillas or over cauliflower rice for a heartier meal.

Whole30 Carne en su Jugo

Ugh, I’ve been craving a hearty soup that’s totally Whole30 compliant, and this Carne en su Jugo hits the spot. It’s a rich beef broth loaded with tender steak, smoky bacon, and a tangy tomatillo kick—no beans or dairy needed. Trust me, you’ll want to make this on repeat.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 lb pasture-raised flank steak, thinly sliced against the grain
• 4 slices pasture-raised, sugar-free bacon, chopped
• 6 medium tomatillos, husked and rinsed
• 1 jalapeño, stem removed (seeds optional for heat)
• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced
• 6 cups Whole30-compliant beef broth (or homemade)
• 1/2 cup fresh cilantro leaves, finely chopped
• Juice of 2 limes
• 2 ripe Hass avocados, diced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp rendered bacon fat or avocado oil

Instructions

1. In a large Dutch oven over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot. (Tip: Save that fat—it adds incredible depth!)
2. While the bacon cooks, char the tomatillos and jalapeño: place them on a baking sheet under the broiler for 5-6 minutes, turning once, until blackened in spots. Alternatively, use a dry cast-iron skillet over high heat. (Tip: Charring brings out a smoky sweetness.)
3. Transfer the charred tomatillos and jalapeño to a blender. Add 1/2 cup of the beef broth and blend until smooth. Set aside.
4. Increase the heat under the Dutch oven to medium-high. Season the sliced flank steak with salt, pepper, cumin, and oregano. Sear the beef in the hot bacon fat (add avocado oil if needed) for 2 minutes per side, until browned but not fully cooked through. Work in batches to avoid overcrowding. Remove beef to a plate.
5. Reduce heat to medium. Add the chopped onion and garlic to the pot; sauté for 3 minutes until softened, scraping up any browned bits.
6. Pour in the blended tomatillo mixture and the remaining 5 1/2 cups beef broth. Bring to a boil, then reduce to a simmer. Return the seared beef and any accumulated juices to the pot. Simmer uncovered for 20-25 minutes, until the beef is tender and the flavors meld.
7. Stir in the crispy bacon, lime juice, and half the cilantro. Taste and adjust salt if needed. (Tip: Let the soup rest for 5 minutes off heat—the flavors deepen beautifully.)
8. Ladle into bowls and top with diced avocado, the remaining cilantro, and a squeeze of extra lime. Enjoy hot!

This soup is deeply savory with a bright, tangy kick from the tomatillos. The creamy avocado and crispy bacon add contrasting textures that make every spoonful exciting. Serve with a side of fresh plantain chips or simply on its own for a comforting meal.

Bacon-Wrapped Carne en su Jugo

Wrapping beef in bacon adds a smoky crunch to this classic Mexican soup. Carne en su Jugo is a hearty, brothy dish from Jalisco, and this version brings extra richness with crispy bacon and tender pinto beans.

Serving: 6 | Prep Time: 25 minutes | Cooking Time: 1 minutes

Ingredients

For the Meat

• 1 1/2 lbs beef flank steak, cut into 1-inch cubes
• 12 slices thick-cut bacon, halved crosswise
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

For the Broth

• 1 lb fresh tomatillos, husked and rinsed
• 1/2 cup chopped white onion
• 2 cloves garlic, minced
• 2 serrano peppers, stemmed (seeded for less heat)
• 4 cups low-sodium chicken broth
• 1 cup fresh cilantro leaves and tender stems
• 1 teaspoon ground cumin
• 2 cans (15 oz each) pinto beans, drained and rinsed

Instructions

1. Season beef cubes with salt and pepper. Wrap each cube with a bacon half and secure with a toothpick.
2. In a large Dutch oven, heat olive oil over medium-high heat. Sear bacon-wrapped beef in batches until deeply browned on all sides, about 6-8 minutes per batch. Transfer to a plate.
3. Add tomatillos, onion, garlic, and serranos to the pot. Cook, stirring occasionally, until softened and lightly charred, about 5 minutes.
4. Transfer the cooked vegetables to a blender. Add chicken broth and cilantro; blend until smooth.
5. Pour the tomatillo mixture back into the pot. Stir in cumin and bring to a simmer over medium heat.
6. Return the bacon-wrapped beef to the pot. Add the pinto beans. Reduce heat to low, cover, and simmer until beef is tender and flavors meld, about 1 hour 15 minutes. (Tip: Check liquid level occasionally; add a splash of water or broth if needed.)
7. Remove toothpicks before serving. Taste and adjust salt if necessary. (Tip: For extra richness, stir in a tablespoon of butter before serving.)
8. Ladle into bowls and garnish with extra cilantro and diced onion. Serve with warm tortillas and lime wedges.

Finally, the bacon stays crisp because it's seared hard before simmering, then softens just enough without turning greasy. The broth is bright from tomatillos and earthy from cumin—a perfect spoonful with beans and beef. Try serving over Mexican rice or with a dollop of sour cream for extra creaminess.

Veggie-Packed Carne en su Jugo

Craving a hearty soup that's both comforting and packed with veggies? This Veggie-Packed Carne en su Jugo is a twist on the classic Mexican beef soup, loaded with zucchini, corn, and tomatoes for extra nutrition and texture.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Soup

• 1 lb flank steak, thinly sliced
• 4 slices thick-cut bacon, diced
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 2 medium zucchini, diced (about 2 cups)
• 1 cup fresh corn kernels (from 2 ears)
• 3 Roma tomatoes, seeded and diced
• 4 cups low-sodium beef broth
• 1 can (15 oz) pinto beans, drained and rinsed
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• Sea salt and cracked black pepper to taste
• Optional: avocado and lime wedges for serving

Instructions

1. In a large Dutch oven, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon, leaving about 2 tablespoons of rendered fat in the pot.
2. Add the sliced flank steak in a single layer and sear until browned on all sides, about 3-4 minutes total. Season with salt and pepper. Remove beef and set aside.
3. Add the diced onion to the pot and cook until softened, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
4. Stir in the diced zucchini, corn, and tomatoes. Cook for 4-5 minutes until vegetables begin to soften.
5. Return the beef and bacon to the pot. Pour in the beef broth and bring to a boil.
6. Reduce heat to low, add the pinto beans, and simmer for 20 minutes to allow flavors to meld.
7. Stir in fresh cilantro and lime juice. Taste and adjust seasoning with salt and pepper.
8. Serve hot, garnished with diced avocado and lime wedges if desired.

One spoonful of this rich, brothy soup will warm you from the inside out. The veggies add a subtle sweetness that balances the savory beef. Serve with warm tortillas for a complete meal.

Cheesy Carne en su Jugo

Fancy a bowl of pure comfort? This Cheesy Carne en su Jugo brings the rich, savory broth of a classic Mexican beef soup, topped with melted queso fresco and Monterey Jack for a creamy finish. You'll love how the bacon and beans make it hearty enough for a main course.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Soup

• 4 oz thick-cut applewood-smoked bacon, diced
• 1 lb beef sirloin, thinly sliced against the grain
• 1/2 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 4 cups low-sodium beef broth
• 1 (15-oz) can pinto beans, drained and rinsed
• 1 (15-oz) can white hominy, drained and rinsed
• 2 ripe Roma tomatoes, seeded and finely diced
• 1 packet sazón seasoning (with coriander and achiote)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp dried Mexican oregano

For the Toppings

• 1/2 cup crumbled queso fresco
• 1/2 cup shredded Monterey Jack cheese
• 1 ripe Hass avocado, cubed
• 1/4 cup fresh cilantro leaves, chopped
• Lime wedges, for serving

Instructions

1. In a large Dutch oven over medium heat, cook the diced bacon, stirring occasionally, until crispy, 5–7 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving 2 tablespoons of rendered fat in the pot.
2. Increase heat to medium-high. Add the chopped onion and cook until softened, about 2 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
3. Pat the beef sirloin slices dry with paper towels. Add half the beef to the pot in a single layer (do not overcrowd). Sear until browned on both sides, about 2 minutes per side. Transfer to a plate; repeat with remaining beef. (Tip: Searing in batches ensures a deep brown crust—steaming from overcrowding makes it gray.)
4. Return all beef and any accumulated juices to the pot. Pour in the beef broth, scraping up browned bits from the bottom. Add the drained pinto beans, drained hominy, diced tomatoes, sazón seasoning, 1 teaspoon kosher salt, black pepper, and oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until the beef is tender and the flavors meld. (Tip: Simmer gently—boiling can make the beef tough.)
5. Taste the broth; adjust salt if needed (remember the bacon and cheese add salt). Remove from heat. (Tip: Let the soup rest for 5 minutes before serving to allow the flavors to deepen.)
6. Ladle the soup into bowls. Top each with crumbled queso fresco, shredded Monterey Jack, cubed avocado, chopped cilantro, and the reserved crispy bacon. Serve immediately with lime wedges on the side.

Zesty with lime and creamy from the melted cheeses, each spoonful of this simmered soup is a blend of textures—tender beef, soft beans, and crisp bacon. It's perfect for a cozy dinner, and you can easily double it for a crowd.

One-Pot Carne en su Jugo

Picture this: a hearty, savory beef soup with a rich, tangy broth, all made in one pot. This One-Pot Carne en su Jugo delivers deep flavor without the mountain of dishes. It's your new weeknight hero.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 4 slices thick-cut bacon, diced
• 1 lb tomatillos, husked and rinsed
• 1/2 medium white onion, chopped
• 4 cloves garlic, minced
• 1/2 cup fresh cilantro, chopped
• 2 serrano peppers, stemmed and minced (seeds optional)
• 1 can (15 oz) pinto beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 2 tbsp fresh lime juice
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 2 tbsp vegetable oil

Instructions

1. In a large heavy-bottomed pot or Dutch oven over medium heat, cook the diced bacon until crispy, about 6-8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving the rendered fat in the pot.
2. While the bacon cooks, place the tomatillos in a blender or food processor and pulse until coarsely pureed (about 10-15 seconds). Set aside.
3. Increase heat to medium-high. Add the sliced flank steak to the hot bacon fat in a single layer (work in batches if needed). Sear undisturbed for 2-3 minutes per side until browned. Transfer beef to a plate; do not wipe pot.
4. Reduce heat to medium. Add vegetable oil, chopped onion, and minced serrano peppers. Sauté until onion is translucent, 4-5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
5. Pour the tomatillo puree into the pot and stir, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the puree thickens slightly and darkens.
6. Return the browned beef and any accumulated juices to the pot. Add the chicken broth, drained pinto beans, cumin, salt, and pepper. Stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the beef is tender.
7. Tip: For extra tender beef, simmer on low—never boil—to prevent toughness. Another tip: Taste the broth and adjust salt or lime juice at the end, as beans and bacon can vary in saltiness. Finally, if you prefer a thinner soup, add more broth or water before serving.
8. Stir in the cooked bacon and fresh lime juice. Taste and adjust seasoning. Ladle into bowls and garnish with fresh cilantro. Serve with warm corn tortillas or tostadas.

Grab a spoon and dive into this comforting bowl—the beef is fork-tender, the broth tangy and smoky, and every spoonful feels like a hug. Serve with a squeeze of extra lime and a sprinkle of crumbled queso fresco for a creamy finish.

Grilled Carne en su Jugo

Before we even think about turning on the oven, this Grilled Carne en su Jugo brings the barbecue right to your bowl. It’s all about charring beef and veggies over live fire, then letting them simmer into a deeply savory, smoky broth. Perfect for a casual weeknight dinner that tastes like you spent hours over the coals.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

• 1.5 lbs flank steak, sliced across the grain into thin strips
• 6 slices thick-cut bacon, chopped
• 4 medium tomatillos, husked and rinsed
• 1 large white onion, quartered
• 4 cloves garlic, minced
• 2 jalapeño peppers, stems removed
• 1 bunch fresh cilantro, chopped (about 1 cup)
• 4 cups low-sodium beef broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 1 lime, juiced
• 1/2 cup sour cream for serving (optional)
• 1 ripe avocado, diced for serving
• 1/2 cup chopped fresh cilantro for garnish
• Warm corn tortillas for serving

Instructions

1. Prepare a grill for high heat (around 500°F). Clean and oil the grates.
2. In a large bowl, toss the sliced flank steak with 1 tbsp vegetable oil, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Place the tomatillos, quartered onion, and jalapeños directly on the grill. Cook until charred on all sides, about 8-10 minutes total. Tip: Don't skip the char — it builds the smoky backbone.
4. Meanwhile, grill the seasoned flank steak for 2-3 minutes per side for a deep sear. Remove and set aside.
5. In a large Dutch oven, cook the chopped bacon over medium heat until crispy, about 5 minutes. Transfer bacon to a paper towel-lined plate, leaving 2 tbsp drippings in the pot.
6. Add the grilled tomatillos, onion, and jalapeños to a blender with 1 cup beef broth. Blend until smooth.
7. Pour the blended sauce into the pot with the bacon drippings. Add the remaining 3 cups beef broth, minced garlic, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a simmer.
8. Slice the grilled flank steak into bite-size pieces if needed, then add to the simmering broth along with the crispy bacon. Cook for 10 minutes to meld flavors.
9. Stir in the lime juice and 1 cup chopped cilantro. Taste and adjust salt. Tip: For extra depth, let it rest for 10 minutes off heat before serving.
10. Serve hot in bowls, topped with diced avocado, sour cream, and additional cilantro. Pass warm corn tortillas on the side.

Just imagine ladling that smoky, savory broth over a pile of charred beef — each spoonful is pure comfort. Serve it with a squeeze of lime and a stack of warm tortillas for a meal that feels both rustic and refined. It’s the kind of dish that’ll have everyone reaching for seconds before you even sit down.

Green Chile Carne en su Jugo

Craving a bowl of hearty, flavorful soup with a kick? Green Chille Carne en su Jugo is your answer. This Mexican beef soup gets its earthy, mildly spicy character from roasted Hatch green chiles, and it's simple enough for a weeknight dinner.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

• 1½ lbs pasture-raised flank steak, thinly sliced against the grain
• 6 slices thick-cut bacon, diced
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 4 cups low-sodium beef broth
• 2 cups roasted Hatch green chiles, peeled, seeded, and chopped (about 6 fresh chiles)
• 1 cup canned pinto beans, drained and rinsed
• 2 medium tomatillos, husked and diced
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup fresh cilantro, chopped
• 2 tbsp fresh lime juice
• For serving: sliced radishes, diced avocado, crema or sour cream

Instructions

1. If using fresh Hatch chiles, roast them: place chiles on a baking sheet and broil 4 inches from heat, turning occasionally, until skins are charred (about 8 minutes). Transfer to a bowl, cover with plastic wrap, and steam for 10 minutes. Then peel, seed, and chop. Set aside.
2. In a large heavy-bottomed pot or Dutch oven over medium heat, cook the diced bacon until crispy, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot.
3. Increase heat to medium-high. Working in two batches, sear the sliced flank steak until browned, about 2 minutes per side. Transfer beef to a plate. (Tip: avoid overcrowding the pan to ensure proper browning.)
4. Reduce heat to medium. Add the chopped onion and cook until softened, 4–5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
5. Return the beef and its juices to the pot. Add the chopped tomatillos, roasted Hatch chiles, cumin, Mexican oregano, and a pinch of salt and pepper. Stir to coat for 1 minute.
6. Pour in the beef broth, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, until the beef is tender. (Tip: taste the broth after 30 minutes and adjust seasoning—salt levels will concentrate as it reduces.)
7. Stir in the drained pinto beans and cooked bacon. Simmer uncovered for another 15 minutes to meld flavors.
8. Remove from heat and stir in the fresh cilantro and lime juice. Taste and adjust salt and pepper if needed.
9. Ladle into bowls and top with sliced radishes, diced avocado, and a drizzle of crema or sour cream. (Tip: for a thicker broth, mash a few beans against the side of the pot before serving.)

A bowl of this Green Chile Carne en su Jugo is pure comfort—the broth is rich and savory with a subtle heat from the roasted chiles, while the tender beef and creamy beans make every spoonful satisfying. Serve it with warm corn tortillas for dipping, or pile on extra toppings like crumbled queso fresco for a fully loaded experience.

Sweet Potato Carne en su Jugo

Kick off your comfort food cravings with this hearty Sweet Potato Carne en su Jugo. Sweet potatoes and black beans add a touch of sweetness and heft to the classic Mexican beef soup. Perfect for cozy nights, this one-pot wonder will become your new favorite.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Soup

• 6 slices thick-cut bacon, diced
• 1 1/2 pounds beef sirloin, cut into 1/2-inch cubes
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 3 fresh tomatillos, husked and quartered
• 1 jalapeño, seeded and minced
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 can (15 oz) black beans, rinsed and drained
• 4 cups low-sodium beef broth
• 1 cup fresh cilantro, chopped, divided
• 2 tablespoons fresh lime juice
• Kosher salt and freshly ground black pepper, to taste

For Serving (optional)

• Lime wedges
• Sliced avocado
• Warm tortillas

Instructions

1. In a large Dutch oven over medium heat, cook the diced bacon until crispy, about 6-8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
2. Increase heat to medium-high. Season the beef cubes with salt and pepper. Working in two batches, brown the beef in the hot bacon fat, turning occasionally, until deeply browned on all sides, about 4-5 minutes per batch. Transfer browned beef to a bowl.
3. Reduce heat to medium. Add the diced onion and minced garlic to the pot; sauté until softened and fragrant, about 3 minutes. Add the quartered tomatillos and minced jalapeño; cook for 2 more minutes, stirring occasionally.
4. Return the browned beef and any accumulated juices to the pot. Add the sweet potato cubes, black beans, beef broth, and half the chopped cilantro. Increase heat to high and bring to a boil.
5. Once boiling, reduce heat to low, cover, and simmer gently until sweet potatoes are tender and beef is fork-tender, about 30 minutes. (Tip: Test a sweet potato cube with a fork; it should slide in easily but not fall apart.)
6. Remove from heat. Stir in the remaining cilantro and lime juice. Taste and adjust seasoning with more salt and pepper if needed. (Tip: For extra brightness, add another squeeze of lime.)
7. Ladle the soup into bowls. Garnish with crispy bacon, lime wedges, sliced avocado, and serve with warm tortillas if desired. (Tip: Let the soup sit for 5 minutes after cooking to meld flavors.)

Velvety sweet potatoes meld with smoky bacon and tender beef in this soul-warming broth. Each spoonful is a balance of savory, sweet, and tangy notes. For a fun twist, serve over rice or with a dollop of crema.

Beer-Infused Carne en su Jugo

Let me tell you about a dish that takes the classic Mexican carne en su jugo and gives it a rich, malty twist: beer-infused! This version deglazes the pan with a dark beer, adding depth to the savory broth that'll have you scooping up every last drop.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Beef and Broth

• 1.5 lbs flank steak, thinly sliced against the grain
• 6 slices bacon, diced
• 4 medium tomatillos, husked and quartered
• 2 serrano peppers, stemmed
• 3 cloves garlic, minced
• 1/2 small onion, chopped
• 1/2 cup fresh cilantro, chopped
• 12 oz dark Mexican beer (e.g., Negra Modelo)
• 2 cups low-sodium beef broth
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 2 tbsp vegetable oil

For Garnish

• Diced onion
• Chopped cilantro
• Lime wedges
• Radish slices
• Warm tortillas

Instructions

1. Season the flank steak slices with kosher salt and ground cumin. Set aside.
2. In a large Dutch oven over medium heat, cook the diced bacon until crispy, 6-8 minutes. Transfer to a paper towel-lined plate, leaving the rendered fat in the pot.
3. Increase heat to medium-high. Add half the beef in a single layer and sear until browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining beef, adding vegetable oil if needed.
4. Reduce heat to medium. Add chopped onion, minced garlic, and stemmed serrano peppers. Cook, stirring, until softened, about 3 minutes. Add quartered tomatillos and cook 2 more minutes.
5. Pour in the dark beer, using a wooden spoon to scrape up browned bits from the pot bottom. Simmer 2 minutes to cook off the alcohol.
6. Stir in beef broth, then return seared beef and cooked bacon. Bring to a boil, reduce heat to low, cover, and simmer 30 minutes until beef is tender.
7. Taste and adjust salt if needed. Stir in half the chopped cilantro.
8. Serve in bowls garnished with remaining cilantro, diced onion, radish slices, and lime wedges, with warm tortillas on the side.

Versatile and deeply satisfying, this beer-infused carne en su jugo pairs beautifully with warm tortillas and a squeeze of lime. The broth is so flavorful you'll want to serve it in a bowl with all the fixings.

Smoky Chipotle & Lime Carne en su Jugo

Sometimes you just want a bowl of something deeply savory and tangy. This Smoky Chipotle & Lime Carne en su Jugo hits all the right notes—smoky, bright, and comforting.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 4 slices thick-cut bacon, chopped
• 1 tbsp vegetable oil
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 4 medium tomatillos, husked and diced
• 2 tbsp chipotle peppers in adobo sauce, finely chopped
• 4 cups beef broth, preferably low-sodium
• 1 can (15 oz) pinto beans, drained and rinsed
• 3 tbsp fresh lime juice
• 1/2 cup fresh cilantro, chopped
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
2. Increase heat to medium-high and add the vegetable oil to the pot. Season the flank steak slices with salt and pepper, then sear in a single layer (work in batches if needed) until browned on both sides, about 2 minutes per batch. Transfer the seared beef to a plate.
3. Reduce heat to medium. Add the diced onion to the pot and cook, stirring, until softened, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
4. Add the diced tomatillos and chipotle peppers. Cook for 2 minutes, stirring occasionally. Tip: Fresh tomatillos provide a bright, tangy base that balances the smoky chipotle.
5. Pour in the beef broth and bring to a boil. Scrape up any browned bits from the bottom of the pot for extra flavor. Add the pinto beans and return the seared beef (along with any accumulated juices) to the pot. Reduce heat to low, cover, and simmer for 30 minutes until the beef is tender.
6. After simmering, stir in the fresh lime juice and most of the chopped cilantro (reserve some for garnish). Taste and adjust seasoning with salt and pepper. Tip: Add lime juice just before serving to preserve its bright acidity.
7. Ladle into bowls, top with the reserved crispy bacon and remaining cilantro. Serve immediately with warm corn tortillas and a dollop of crema if desired.

Keep in mind that this stew deepens in flavor overnight, making it a perfect make-ahead meal. The smoky chipotle pairs beautifully with the tangy lime, and the tender beef and creamy beans create a wonderfully satisfying texture. Serve with warm tortillas and a squeeze of extra lime for a truly comforting bowl.

Herbed Carne en su Jugo

But let me tell you about this herbed carne en su jugo—it’s the kind of stew that wraps you in a cozy hug. With fresh oregano and thyme, the earthy notes elevate the beef and bean broth into something deeply satisfying. You’ll want to serve it with warm tortillas and a squeeze of lime.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Stew

• 1½ lbs bone-in beef chuck, cut into 1-inch cubes
• 1 tbsp kosher salt, divided
• ½ tsp freshly ground black pepper
• 2 tbsp avocado oil
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 2 sprigs fresh oregano
• 2 sprigs fresh thyme
• 1 (14.5 oz) can fire-roasted tomatoes, drained
• 4 cups low-sodium beef broth
• 1 cup dried heirloom pinto beans, soaked overnight and drained
• 1 bay leaf

For Garnish

• ½ cup fresh cilantro, chopped
• 4 radishes, thinly sliced
• 2 limes, cut into wedges
• Warm corn tortillas for serving

Instructions

1. Season the beef cubes with 2 teaspoons kosher salt and the black pepper. Let rest 15 minutes.
2. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering. Sear the beef in a single layer, working in batches if needed, until deeply browned on all sides, about 8 minutes total. Transfer to a plate.
3. Reduce heat to medium. Add the diced onion and cook, stirring, until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Tie the fresh oregano and thyme sprigs together with kitchen twine (or place in a cheesecloth bundle) and add to the pot along with the drained tomatoes. Cook 2 minutes, scraping up any browned bits.
5. Return the beef and any accumulated juices to the pot. Pour in the beef broth, add the soaked pinto beans and bay leaf, and stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
6. After 1 hour, remove the lid and continue simmering uncovered for 20–30 minutes, until the beans are tender and the broth has thickened slightly. Tip: For a thicker stew, mash a few beans against the pot wall.
7. Discard the herb bundle and bay leaf. Taste and adjust salt with remaining teaspoon if needed. Ladle into bowls.
8. Top each serving with fresh cilantro, sliced radishes, and a generous squeeze of lime wedge. Serve with warm corn tortillas for dipping.

This stew has a velvety, slow-cooked richness that makes every spoonful feel like a reward. For a fun twist, stir in a dash of Mexican crema or diced avocado just before serving—it adds a cool creaminess that plays beautifully with the herbs.

Garlic Lover’s Carne en su Jugo

Ever craved a bowl of beef so savory and garlicky it practically hugs your soul? This Carne en su Jugo is for you—doubly garlicky with roasted cloves and powder, simmered to tender perfection.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 50 minutes

Ingredients

• 1.5 lbs flank steak, thinly sliced against the grain
• 1 head garlic, cloves separated and roasted
• 2 tsp garlic powder
• 6 tomatillos, husked and quartered
• 2 serrano peppers, stemmed
• 1/2 cup fresh cilantro leaves
• 1/2 white onion, chopped
• 4 cups low-sodium beef broth
• 1 can (15 oz) pinto beans, drained and rinsed
• 4 slices thick-cut bacon, diced
• 2 tbsp avocado oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 400°F. Wrap the head of garlic in foil and roast for 30 minutes until cloves are soft and caramelized. Let cool slightly, then squeeze cloves out of skins and mash with a fork.
2. While garlic roasts, place tomatillos, serrano peppers, and cilantro in a blender. Puree until smooth.
3. In a large Dutch oven over medium heat, cook the diced bacon until crispy, about 8 minutes. Transfer bacon to a paper towel-lined plate, leaving 2 tbsp rendered fat in the pot.
4. Increase heat to medium-high. Season sliced steak with salt and pepper. Working in batches to avoid overcrowding, sear the beef in the bacon fat until browned on all sides, about 3 minutes per batch. Transfer to a plate.
5. Reduce heat to medium. Add chopped onion and garlic powder to the pot; sauté until onion softens, about 3 minutes. Stir in the mashed roasted garlic.
6. Pour in the tomatillo puree and cook for 2 minutes, scraping up browned bits. Add beef broth and bring to a simmer.
7. Return the browned beef and any accumulated juices to the pot. Stir in the cooked bacon and pinto beans. Cover and simmer over low heat for 30 minutes, until beef is tender and flavors meld. (Tip: For deeper flavor, let it simmer up to 45 minutes.)
8. Taste and adjust seasoning with additional salt or pepper if needed. Serve hot. (Tip: Let the soup rest for 5 minutes after cooking to allow flavors to settle.)

Don't be shy with the toppings—diced avocado, crumbled cotija, and a squeeze of lime take it over the top. The broth is rich and silky, every spoonful packed with roasted garlic complexity and smoky bacon undertones. Dive in with warm tortillas and enjoy the hug in a bowl.

Spicy Sausage Carne en su Jugo

Just when you thought carne en su jugo couldn't get any better, enter this spicy sausage version that brings the heat and the flavor. It's a fun twist on a classic Mexican soup, packed with chorizo and beef for a hearty, satisfying meal.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 tablespoon vegetable oil
• 8 ounces raw Mexican chorizo, casings removed
• 1 pound beef sirloin, cut into 1/2-inch cubes
• 1 medium white onion, finely chopped
• 4 cloves garlic, minced
• 4 medium tomatillos, husked, rinsed, and quartered
• 2 jalapeño peppers, stemmed and seeded (optional for less heat)
• 4 cups chicken broth
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1/2 cup fresh cilantro leaves, chopped
• 2 tablespoons fresh lime juice
• Salt and freshly ground black pepper to taste
• For serving: sliced radishes, diced avocado, warm corn tortillas

Instructions

1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Transfer to a plate with a slotted spoon, leaving the rendered fat in the pot.
2. Add the beef cubes to the same pot in a single layer. Sear without stirring for 2 minutes until nicely browned, then stir and continue cooking until all sides are browned, about 3 minutes more. Transfer to the plate with the chorizo.
3. Reduce heat to medium. Add the onion and garlic to the pot; cook, stirring occasionally, until softened, about 3 minutes. Scrape up any browned bits from the bottom.
4. While the onion cooks, combine the tomatillos and jalapeños in a blender with 1/2 cup of the chicken broth. Blend until smooth.
5. Pour the tomatillo mixture into the pot with the onions. Cook, stirring, for 2 minutes to thicken slightly.
6. Return the chorizo and beef to the pot. Add the remaining 3 1/2 cups chicken broth. Bring to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes to meld flavors. (Tip: Skim off any excess fat if desired for a cleaner broth.)
7. Stir in the pinto beans, cilantro, and lime juice. Simmer for 5 minutes more. Season with salt and pepper to taste. (Tip: For deeper flavor, let the soup rest for 10 minutes before serving.)
8. Ladle into bowls and top with sliced radishes and diced avocado. Serve with warm corn tortillas on the side. (Tip: Squeeze extra lime over each serving for brightness.)

The rich, spicy broth with tender meat and creamy beans creates a comforting bowl that's perfect for cool evenings. This carne en su jugo variation is sure to become a new favorite in your weeknight rotation.

Creamy Avocado Carne en su Jugo

Just imagine a silky, rich bowl of carne en su jugo with a creamy avocado twist. This Mexican-inspired soup gets its lush texture from blended avocado stirred right in, then topped with fresh slices for extra creaminess. Perfect for a cozy dinner that feels special but comes together quickly.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Soup

• 1 lb flank steak, thinly sliced
• 2 tbsp vegetable oil
• 1 medium white onion, finely chopped
• 3 cloves garlic, minced
• 4 cups low-sodium beef broth
• 1 cup canned tomatillos, drained and chopped
• 1/2 cup fresh cilantro, chopped
• 1 jalapeño pepper, seeded and minced
• 1 ripe avocado, peeled and pitted
• 1/2 cup heavy cream (optional)
• Salt and freshly ground black pepper to taste

For Topping

• 1 ripe avocado, sliced
• Fresh cilantro sprigs
• Lime wedges

Instructions

1. Season the flank steak slices with salt and pepper. In a large pot, heat vegetable oil over medium-high heat. Sear the steak in batches until browned, about 2 minutes per side. Transfer to a plate.
2. Reduce heat to medium. Add onion and garlic; cook until softened, about 3 minutes. Stir in tomatillos and jalapeño; cook for 2 minutes.
3. Pour in beef broth and bring to a boil. Return the steak to the pot. Reduce heat to low, cover, and simmer for 20 minutes.
4. While soup simmers, blend one avocado with heavy cream (if using) until smooth. Tip: Use a blender and scrape down sides for a silky texture.
5. After simmering, stir the avocado cream into the soup. Cook for another 2 minutes, until heated through. Tip: Do not boil after adding avocado to prevent bitterness.
6. Taste and adjust seasoning. Serve in bowls, topped with sliced avocado, cilantro, and lime wedges. Tip: Squeeze lime juice over each bowl for extra zing.

The result is a luxuriously creamy soup with tender beef and a bright, tangy broth. This avocado-infused version takes carne en su jugo to a whole new level of comfort. Serve it with warm tortillas for dipping.

Conclusion

Now you have 27 delicious ways to enjoy Carne en su Jugo at home. Try one tonight, then share your favorites in the comments and save this roundup to Pinterest for later!