Carne en su Jugo

Carne en su jugo translates to “beef in its own juices,” and it’s the kind of dish you crave when it’s cold out and you need the nourishment that only a steamy, juicy bowl of beef can bring.

The filling, comforting dish is the lifeblood of Guadalajara, Mexico’s old capital city in the sunny west-coast state of Jalisco. If you’re ever there, there’s a 99 percent chance you will go to Karne Garibaldi, the restaurant that made this dish, known around the world for breaking the Guinness World Record for serving it in 13.5 seconds after ordering. But that is another story. You’re here to cook!

The dish is somewhere between pho and a plate of carne asada tacos. It’s a brothy stew of finely chopped skirt steak and tender beans in an intensely savory beef stock fortified with Worcestershire and soy sauces, onions, garlic, and tomatillos. (And there is true magic in those tomatillos they add a layer of delicious tartness that’s dangerously good against the richness of the beef.)