Welcome, dear friends of Paulina Cocina! Today we invite you to travel to Mexico, more specifically to the state of Jalisco, where this delicious recipe for carne en su jugo (beef in its own juice) , which you'll surely be running out to make because, let's face it...
No one can resist meat stewed in its own juices for so long that it melts in your mouth.
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About the recipe for meat in its juice
The recipe for meat in its own juice that we are discussing today is prepared with beef, but there are also variations such as using other types of meat or making a vegetarian version.
This dish is so important to Mexican cuisine that February 14th has its own National Day. It's Valentine's Day, right? Coincidentally, let's make this recipe and then we'll see.
Another tip: traditional in Mexican cuisine, this hearty dish is eaten as a main meal but also as a breakfast dish, similar to pozole but simpler. So, if you're up for it, it's a great way to start the day with a full belly and a happy heart. Let's move on to some facts, suggestions, and the recipe for traditional Jalisco beef in its own juice .
Versions about its origin
If there's one thing that's clear, it's that traditional Jalisco beef in its own juice originated in the city of Guadalajara, the capital of the state of Jalisco , Mexico. This delicious recipe has become a signature dish of the region and has spread to other parts of the country and the world. However, there are several versions of how it was created, with two being the most popular.
The oldest version says that the original recipe was created by a woman named Doña María, who owned a small food stand in Guadalajara in the 1940s.
The story goes that Doña María experimented with different cuts of meat and combinations of ingredients until she found the perfect combination to create the carne en su jugo that we know today.
The “official” version of its origin
Contradicting Doña Maria, there is a Jalisco restaurant that claims credit for creating this traditional dish. It is said that in 1968, Don Gonzalo de la Torre, owner of the establishment, began preparing and selling " the famous Guadalajara-style carne en su jugo " (beef in its own juice) from a small stand located on José María Vigil Street and Gabriel Ramos Millán Street, in the traditional Santa Tere neighborhood of Guadalajara.
Other versions are circulating with fewer followers, but the truth is that, beyond how and where it was created, due to its unique aroma and its rich and spicy flavor, Jalisco-style beef in its own juice attracted the attention of all restaurants and social classes in Mexico, becoming a traditional dish in its gastronomy that can even be consumed at street stalls.
Meat in its juice is a recipe to make in quantity and preserve
The shelf life of meat in its juice will depend on several factors , such as the type of meat, storage temperature, and hygiene conditions during processing and storage.
In general, it is recommended to consume meat in its juices within 2 to 3 days of preparation, as long as it has been properly stored in the refrigerator at a temperature of 4°C or lower.
If we want to preserve the meat in its juices for longer, we can freeze it. Frozen meat in its juices can be stored for several months without losing its quality as long as it is stored at a temperature of -18°C or lower.
However, it is important to note that the texture and flavor of the meat may change after thawing.
The authentic recipe for traditional Jalisco beef in its own juice
The popularity of this dish grew rapidly, becoming one of Guadalajara's most popular street foods. Over time, carne en su jugo (beef in its juice) became a typical dish of the Jalisco region and is served in many traditional Mexican restaurants throughout the country.
Beef in its own juice can be served directly on a plate with its seasonings. It can also be served with refried beans in a bowl alongside the beef in its own juice. Another way to serve it is in corn tortillas to make tacos or burritos . Everything depends on the place and occasion.
- Yield : 4 portions
- Preparation time : 1 hour 50 minutes
Ingredients of the meat in its juice recipe
- 1 kilo of beef cut into small bites
- 1 liter of water
- 1/2 kilo of bacon cut into small cubes
- 4 dried chilies
- 1 chopped large onion
- 4 chopped garlic cloves
- 1 bunch of chopped fresh coriander
- 2 lemons cut into quarters
- Salt to taste
- Oil quantity needed
How to make meat in its juice
- In a large pot, heat a little oil over medium heat. Add the bacon and stir until golden.
- Add the onion and the deseeded chiles. Cook until the onion is translucent.
- Add the pieces of meat and cook until browned on all sides.
- Add the garlic and cook for a couple more minutes.
- Add the water and season with salt to taste. Bring to a boil and then reduce the heat to medium-low. Let it cook for about 1.5 hours, or until the meat is tender and juicy. Test the meat for tenderness with a fork or spoon.
- Add the cilantro (set aside some for plating) and cook for a few more minutes.
- Serve the meat hot in its own juices. Top with the remaining cilantro and squeeze a little lemon over the top before enjoying.
