When it comes to authentic Mexican comfort food, few dishes capture the heart and soul of tradition quite like Grilled Carne en su Jugo. Translated as “meat in its own juice,” this rich and flavorful beef soup originates from the state of Jalisco, Mexico, and has earned its place as one of my favorite meals. It’s a recipe that feels like a warm hug in a bowl with the savory beef and rich salsa. Perfect for chilly evenings, family gatherings, or when you want something hearty yet fresh.

Enjoy Mexican food as much as I do, then you have to try some of the Mexican inspired recipes. First is the Marinated Skirt Steak. Simple ingredients, delicious marinade, perfectly grilled skirt steak. Looking for the perfect salsa, you have you try the Best Homemade Salsa. It’s simple, easy, spicy and fresh.

What is Carne en su Jugo?

For those unfamiliar with this delicious dish, Carne en su Jugo could be described as a light version of a beef stew. It combines tender cuts of beef simmered in a savory broth with tomatillos, beans, and crispy bacon for a smoky punch of flavor. Each bowl is then finished with vibrant toppings like radishes, cilantro, onions, and fresh lime. The result is a dish that’s equal parts hearty and refreshing, savory and zesty.

A Bit of History

Carne en su Jugo hails from Guadalajara, Jalisco, where it’s often enjoyed as a family-style meal or a celebratory dish. Traditionally served in clay bowls, this soup showcases the region’s love for fresh ingredients and layered flavors. The recipe consists of beef cooked slowly in its own juices, infusing the broth with natural richness before layering on smoky, spicy, and tangy notes.

What makes this dish stand out from other Mexican soups is the balance of savory beef and beans paired with tangy tomatillos, earthy spices, and those essential fresh garnishes that brighten every bite. It’s a celebration of contrast that works in harmony.

Ingredients needed for a Grilled Carne en su Jugo

• Beef: traditionally skirt steak or flank steak, cut into small pieces, so it cooks quickly and stays tender.
• Bacon: Adds depth, smokiness, and richness to the broth. The bacon fat is rendered down to become the base for the rest of the ingredients.
• Tomatillos: these little green gems give the broth its tangy, slightly citrusy flavor.
• Peppers: a mix of charred jalapenos and serano peppers to add heat to the sauce.
• Seasoning: chicken bullion adds a rich and savory flavor to the sauce and the taco seasoning adds the cumin and zesty flavors.
• Beans: a hearty base that makes the dish satisfying.
• Fresh toppings: Cilantro, onion, radish, and lime—these bright flavors take the dish to the next level.

Start with the Salsa Verde

At its core, Carne en su Jugo is not difficult to make, but like many traditional recipes, it rewards patience. I have modified this recipe to be cooked on the grill with roasted veggies to create a thick and chili like dish. The result is a faster, simpler yet just as delicious meal.

Instead of cooking down the veggies in boiling water, I charred them over a hot grill to get that smokey flavor.

Start by preheating the grill to a medium high heat at 375 degrees Fahrenheit and set for dual zone cooking.

Dual heat zones are created differently depending on the type of grill you have.

• Gas grill: Turn the burners on one half of the grill. For indirect heat, place food on the opposite end.
• Charcoal grill: position the heated charcoal to one half of the round bowl. For indirect heat, place the food on the opposite end.
• Komodo style grill: use a plate setter that will deflect direct heat from the food on the grates.

Place the tomatillos, jalapeons, serano pepper and onion directly over the fire on the grates. Char the veggies 1-2 minutes per side until they build a nice dark crust all around.

Remove them from the grill and toss them into a blender.

To the blender add fresh cilantro, a cup of water, chicken bullion powder and Dad’s Taco seasoning. Blend the ingredients together until you have a pureed, salsa like texture. If the salsa is too thick, add more water and blend again.

Grill the meat

This is my favorite part of the Grilled Carne en su Jugo recipe, aside from eating the dish itself.

Take a whole packet of bacon and dice the strips. Place a cast iron skillet on that same hot grill and dump the bacon in it.

While the bacon is cooking, take your steak and cut into larger slices. For this recipe I used Ribeye steaks, but any cut of beef will do.

Also slice off a few white ends of the green onions. This part of the onion has a more intense, pungent, and onion-like flavor compared to the milder, grassy, and peppery green tops.

Cook the bacon down until it’s perfectly crisp and swimming in its own fat. Remove just the bacon bits and leave that rich and flavorful liquid gold in the pan.

Drop the white onions in the bacon fat for about 1-2 minutes to crisp up and remove.

Next, drop in the steak and let if cook in that bacon fat. This adds the fattiness from the bacon, the rich flavor of the pork and will make for one hearty meal.

Once the beef is cooked, add the bacon in and pour in that salsa verde. Move the dish to the indirect side and let all the ingredients simmer.

Serving Suggestions

For the toppings, I went with Pinto beans which I drained and placed on top. Unlike the traditional recipe where they are cooked in the soup. This adds texture and creaminess.

Next, I finely diced a red onion and cilantro and sprinkled it on top for a bite of freshness and crunchy texture.

Carne en su Jugo is traditionally served with warm corn tortillas on the side, perfect for dunking into the broth and beef. A side of rice also pairs beautifully, though honestly, this dish can stand on its own.

Why You’ll Love It

Carne en su Jugo is more than just another beef soup, it’s a full sensory experience. The smoky bacon and beef create a rich foundation, the tomatillos bring tang and brightness, and the toppings add freshness and crunch. It’s hearty enough to fill you up, but light enough to enjoy year-round. Plus, it’s a fantastic way to introduce friends and family to authentic Mexican home cooking beyond the typical tacos and enchiladas.

It’s also highly adaptable. Prefer a spicier broth? Add more jalapeños. Want to keep it lighter? Use leaner cuts of beef. Need to make it ahead? The flavors actually get better as the soup sits, making it a perfect meal prep dish.

Final Thoughts on the Grilled Carne en su Jugo

Grilled Carne en su Jugo is one of those recipes that deserves a spot in your rotation—not only for its delicious taste but also for the way it connects you to the heart of Mexican cooking traditions. It’s soulful, comforting, and endlessly customizable. Once you try it, you’ll understand why families in Jalisco have cherished it for generations.

So, the next time you’re craving a bowl of comfort that’s rich in history and flavor, skip the ordinary beef stew and make Carne en su Jugo. Your taste buds—and your family—will thank you.

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Grilled Carne en su Jugo

Carne en su Jugo, translated as “meat in its own juice,” feels like a warm hug in a bowl. It's savory, rich, beefy, refreshing and zesty.

Course Main Course

Cuisine Mexican

Keyword grilled carne en su jugo, meat cooked in it’s own juices, mexican chili, hearty meal, fall food, comfort food, grillin with dad recipes, kettle grill, grilling with dad recipes.

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 4 People

Calories 286kcal

Author Maciek Zurawski

Ingredients

• 1 lbs Ribeye steak
• 1 pkg Bacon
• 8 Green onion - white ends only

Salsa Verde Ingredients

• 1 cup Water
• 1 cup Cilantro
• 8 Green onion - green leaves only
• 4 Tomatillos
• 2 Jalapenos
• 1 Serano pepper
• 1/2 Yellow onion
• 1 tbsp Chicken bullion powder
• 1 tbsp Taco seasoning

Topping Ingredients

• 1/2 cup Red onion
• 1/2 cup Cilantro
• 1 can Pinto beans

Instructions

• Start by preheating the grill to a medium high heat at 375 degrees Fahrenheit and set for dual zone cooking.
• Place the tomatillos, jalapeons, serano pepper and onion directly over the fire on the grates. Char the veggies 1-2 minutes per side until they build a nice dark crust all around.
• To a blender add the charred veggies, fresh cilantro, green leaves from the green onioin, a cup of water, chicken bullion powder and some taco seasoning. Blend the ingredients together until you have a pureed, salsa like texture. If the salsa is too thick, add more water and blend again.
• Dice a whole packet of bacon strips and slice a ribeye steak into longer strips.
• Place a cast iron skillet on that same hot grill and dump the bacon in it. Cook until the bacon crisps up and the fat is rendered down. Remove just the bacon bits.
• Next, crisp up the white ends of a green onion in the bacon fat for 1-2 minutes and remove.
• Finally, drop in the steak slices into the same bacon fat to cook.
• Once the beef is cooked, add the bacon in and pour in that salsa verde. Move the dish to the indirect side and let all the ingredients simmer.
• For the toppings, I went with Pinto beans which were drained and placed on top. Add some diced red onion and cilantro. Enjoy!

Notes

To avoid the salsa from being too spice, remove the seeds from the hot peppers before tossing into the blender.

To help slice a raw steak, place it in the freezer for 15-20 minutes to firm up. This makes the meat firmer and easier to cut.

Serve the Carne en su Jugo over a bed of rice for a hearty meal.

Nutrition

Calories: 286kcal | Carbohydrates: 11g | Protein: 25g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 126mg | Potassium: 642mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1138IU | Vitamin C: 30mg | Calcium: 68mg | Iron: 3mg