Recipe found on

Makes 6 servings


  • 6 slices bacon chopped
  • 2 lbs chuck roast cut into 1/2-inch pieces
  • 1 Tbsp salt
  • 1 tsp pepper
  • ½ onion
  • 2 garlic cloves
  • 6 tomatillos
  • 1-2 serrano peppers (if you like it spicy, add 2 serrano peppers)
  • ½ bunch of cilantro
  • 6 cups water divided
  • 2 Tbsp beef bouillon
  • 2 cups pinto beans, cooked
  • Cilantro for garnish
  • Lime wedges (optional)
  • Radishes (optional)


In a large pot, cook the bacon. Remove the cooked bacon from the pot and set aside. Season the beef with salt and pepper. Reduce the heat.

Add the beef to the pot (you do not want to brown the beef, you simply want the beef juices to release). In the meantime, add the onion, garlic, tomatillos, serrano peppers, cilantro and 2 cups of water in a blender. Blend until smooth. Once the beef has released its juices, add the tomatillo sauce.

Return half of the bacon to the pot (leave half of the bacon for garnish). Add 4 cups of water and the beef bouillon. Stir. Taste for good measure. Cover and cook for 20 minutes.

To serve, add 3-4 tablespoons of pinto beans to a large bowl. Add a ladle full of the Carne En Su Jugo and top with cilantro (if using), radishes (if using) and serve with lime wedges. Enjoy!