Caldo de Mariscos (Mexican Seafood Soup)
October 14, 2026Carne en su jugo brings finely chopped beef, bacon and green tomatillo salsa together in a savory broth. This version starts with chuck roast, trimmed and simmered until tender, and finishes with warm beans, browned Mexican grilling onions, chiles güeros and fresh garnishes. A squeeze of lime and warm corn tortillas belong right beside the bowl.
What is Carne en su Jugo? The name means “meat in its juice.” Here, the beef releases its juices before the salsa and broth go in. Keeping that liquid in the pot gives the finished dish its meaty base, while the tomatillos bring brightness and the bacon adds a smoky, savory finish.
Planning a full Mexican meal?
Serve this carne en su jugo with our
Homemade Bolillos
and a cold pitcher of
Cucumber Lime Agua Fresca.
Quick Recipe Snapshot
| Detail | What to expect |
|---|---|
| Yield | About 8 servings, depending on portion size. |
| Method | Stovetop, in a large, heavy pot with a lid. |
| Beef | Boneless chuck roast, weighed before trimming. |
| Flavor | Savory beef and bacon, tangy tomatillos, green chiles and fresh lime. |
| Doneness | Tender beef; the simmering time varies with the meat. |
Why You Will Love This Recipe
- Flavor builds in the pot. Bacon fat seasons the onions, chiles and beef, and the beef juices stay in the broth.
- Every bowl has contrast. Tender meat and warm beans meet crisp bacon, sliced radishes, onion and cilantro.
- The finish is flexible. Set out the garnishes so everyone can add lime, fresh toppings and tortillas to their liking.
Ingredient Spotlight
Learn about these ingredients
Explore flavor, preparation, substitutions, and what to look for when buying.
See the recipe card for amounts and optional additions.
| Ingredient | What to know |
|---|---|
| Chuck roast | The 4-pound weight is before trimming. Remove visible fat and tough silverskin, slice across the grain, then chop small. The garlic, salt and pepper seasoning mix is added to taste. |
| Bacon | Keep about 3 tablespoons of rendered fat for cooking. Half the browned bacon returns to the stew; reserve the rest for the bowls. |
| Tomatillos and green chiles | Husk and rinse the tomatillos. The serranos and jalapeños simmer with them before blending; this salsa is not roasted. |
| Blender seasonings | The salsa includes ⅛ teaspoon cumin, 1 teaspoon Mexican oregano and about ½ teaspoon salt, along with the onion, garlic and cilantro. |
| Broth and bouillon | Measure 3–4 cups broth total. Use 1 cup in the blender and the remaining 2–3 cups in the pot. About ½ teaspoon chicken bouillon goes in during the beef-and-salsa simmer; adjust again at the end. |
| Grilling onions and chiles güeros | Brown them in the bacon fat and reserve for serving. They provide a cooked vegetable accompaniment alongside the fresh garnishes. |
Ingredient Prep Before You Start
A little organization makes this recipe easier to cook without rushing between the cutting board and stove.
- Have the beef trimmed and chopped, the bacon cut, and the tomatillos husked and rinsed. Trim the roots and long tops from the grilling onions.
- Measure the broth into one jug before dividing it. Set the cumin, oregano and salsa salt beside the blender.
- Have cooked beans ready to warm. Prepare extra chopped white onion and cilantro for serving, in addition to the amounts used in the salsa.
- Set out a plate for the reserved bacon, onions and chiles, plus a ladle for serving.
Watch the Video
Carne en su Jugo
Equipment
Equipment links are paid links. I may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
- Lodge 7.5-quart Dutch oven (similar option) Oyster White; use a large covered pot with room for the beef and broth.
- Ironwood Gourmet cutting board (similar option) For trimming and finely chopping the beef.
- Victorinox 8-inch chef’s knife (similar option) For the beef, bacon and garnishes.
- Pyrex 2-cup glass measuring cup The video shows a Pyrex 2-cup jug; the current model may differ.
- Victoria 8-inch tortilla press (optional similar option) Only needed if making the tortillas from scratch.
- Vitamix 5200 blender (similar option) For blending the salsa.
- Uno Casa 11.5-inch comal (similar option) For warming or cooking the tortillas.
Ingredients
Linked ingredients are paid links. I may earn a commission at no extra cost to you.
- 4 pounds boneless chuck roast weighed before trimming
- 1 pound bacon chopped
- 1½ pounds tomatillos husked and rinsed
- 2 serrano peppers
- 2 jalapeño peppers
- ½ small white onion
- 4 garlic cloves
- 2 small bunches cilantro
- 2 whole bundles Mexican grilling onions roots and long tops trimmed
- 6–8 whole chiles güeros about
- 3–4 cups chicken broth total, divided, plus more as needed
- 1/2 teaspoon Chicken bouillon about, added while the beef simmers, plus more to taste
- 1/8 teaspoon cumin
- 1 teaspoon Mexican oregano
- 1/2 teaspoon Salt about, for the blender
- garlic, salt, and pepper seasoning mix to taste, for seasoning the beef
For serving
- Warm beans
- Chopped white onion and cilantro
- Lime wedges
- Sliced radishes
- Warm corn tortillas
Instructions
- Prepare the beef. Trim off visible fat and tough silverskin. Slice the meat thinly across the grain, then chop into small pieces.
- Cook the tomatillos and green chiles. Place the tomatillos, serranos, and jalapeños in a saucepan and cover with water. Simmer approximately 5–7 minutes, until softened and the tomatillos turn olive green. Drain and let cool slightly.
- Blend the salsa. Blend the cooked tomatillos, serranos, and jalapeños with the white onion, garlic, cilantro, 1/8 teaspoon cumin, 1 teaspoon Mexican oregano, about 1/2 teaspoon salt, and 1 cup of the measured chicken broth until smooth.
- Brown the bacon. Cook the bacon in a large, heavy pot over medium heat until browned. Remove and reserve, leaving approximately 3 tablespoons of bacon fat in the pot.
- Fry the onions and chiles güeros. Add the Mexican grilling onions and whole chiles güeros to the bacon fat. Cook, turning occasionally, until browned and softened. Remove and reserve.
- Cook the beef. Season the chopped beef to taste with the garlic, salt, and pepper seasoning mix. Add it to the pot and stir until it changes color. Cover and cook over medium-low heat for 5–10 minutes, stirring occasionally, until it releases its juices. Keep those juices in the pot.
- Add the salsa and broth. Stir in the blended salsa and remaining 2–3 cups broth. Bring to a gentle simmer and add about 1/2 teaspoon chicken bouillon. Cover and cook until the beef is tender. Start checking after 45 minutes; chuck may need more time. Add more hot broth as needed if the liquid reduces too much.
- Finish. Return half the bacon. Simmer another 10 minutes, then taste and season with chicken bouillon as needed.
- Serve. Spoon warm beans into each bowl, then ladle in the beef and broth. Finish with the reserved crispy bacon, chopped onion, cilantro, lime, and radishes. Serve with warm tortillas. Add the reserved Mexican grilling onions and chiles güeros to each bowl.
Notes
Pro Tips
Give the chuck time. Start checking after 45 minutes of simmering in the salsa. If it is still chewy, continue cooking gently until tender; that first check is not a guaranteed finish time.
Watch the broth as well as the meat. Add hot broth ½ cup at a time if the liquid reduces too much. Keep the consistency as brothy as you like.
Save the crisp finish. Keep the garnish portion of bacon separate until serving. The bacon stirred into the stew will soften as it simmers.
Common Mistakes to Avoid
| Mistake | What to do instead |
|---|---|
| Counting the blender broth twice | The blending cup is part of the initial 3–4 cups, not an extra cup. |
| Draining the beef juices | Keep them in the pot when you add the salsa. |
| Leaving all the bacon fat in the pot | Retain about 3 tablespoons for cooking the vegetables and beef. |
| Overseasoning early | Broth, bacon and beef seasoning already contribute salt. Taste before adding more bouillon at the end. |
Storage and Make Ahead
Refrigerator: Keep fresh garnishes and the reserved bacon separate from the stew. Divide leftovers into shallow containers and refrigerate at 40°F or below within 2 hours, or within 1 hour when the temperature is above 90°F. Use refrigerated leftovers within 3–4 days, following USDA guidance.
Reheating: Add broth if needed. USDA recommends reheating leftovers to 165°F; bring the broth to a boil and check the meat with a food thermometer.
Freezer: You can also freeze portions without the fresh garnishes. FoodSafety.gov lists 2–3 months for the best quality of frozen soups and stews.
Make ahead: For a meal the next day, refrigerate the cooked stew promptly, then reheat and add the toppings just before serving.
How to Serve
Spoon warm beans into bowls, then ladle in the beef and broth. Finish with the reserved crisp bacon, chopped white onion, cilantro and radishes. Serve the browned grilling onions and chiles güeros with each bowl, and set out lime wedges and warm corn tortillas. Keep extra beans and toppings on the table for anyone who wants more.
Optional Variations
These are serving and flavor adjustments; the recipe card remains the version shown in the video.
Milder salsa: Reduce the serranos or jalapeños while keeping the tomatillo base.
More heat at the table: Offer sliced fresh serrano separately so each person can choose their level.
A brothier bowl: Add a little more hot chicken broth during the simmer, then taste before adjusting the seasoning.
FAQs
Is the beef weighed before or after trimming? Before trimming. Start with 4 pounds of boneless chuck; the amount left depends on how much visible fat and silverskin you remove. The yield of about 8 servings is an estimate, not a fixed portion size.
Do the beans cook in the stew? In this version, the beans are already cooked and warmed separately. They go into the bowls at serving time, followed by the beef and broth.
Can I use thin steak instead of chuck? Thinly cut beef appears in other versions, including Larousse’s recipe. This recipe’s simmering directions are written for chuck, so a different cut needs its own tenderness checks rather than the same cooking time.
Why use bacon in two stages? The portion returned to the pot flavors the broth. The reserved portion supplies a crisp topping. Keeping the two uses separate gives you both textures in the finished bowl.
A Guadalajara Tradition
Carne en su jugo is a specialty of Guadalajara, Jalisco. Larousse’s Mexican culinary dictionary describes finely cut beef cooked with bacon, onions and beans or bean broth, then served with onion, cilantro and tortillas. That combination of savory broth and fresh toppings gives the dish its familiar character.
Preparations vary from kitchen to kitchen. Larousse’s green-tomatillo version includes beef, bacon, chiles güeros, spring onions and beans. This recipe uses chuck roast and a longer gentle simmer for tenderness. Keeping the juices released by the beef is the thread that connects the cooking method to the dish’s name.
Share the Sizzle
Made this carne en su jugo? Snap a photo and tag @homemade_always. Leave a comment and share how you served it. Your recipe rating helps other home cooks, too.
Follow us here:
Keep the Flavor Going
Try these Homemade Always favorites next:
Bring it all to the table
