Carne en su Jugo Recipe

If you can find diezmillo, either by asking your butcher for it or at a local Mexican market, I highly recommend trying it. Not only does it have incredible flavor, but it also makes great carne asada, so you should probably buy a little extra and make some carne asada to go along with your carne en su jugo. That’s sort of a joke, but not really.

For the green chiles, use whatever you like. The family recipe associated with El Gallo uses jalapeños en escabeche, which I think is a really interesting addition. I haven’t had that version, but I love jalapeños en escabeche. I also love fresh jalapeños, and that’s what I decided to use here.

Serranos, or a combination of serranos and jalapeños, would be amazing. So would chiles güeros or caribes. You could use chilacas, Anaheims, or poblanos if you don’t like much heat. I suppose you could even use bell pepper if you really don’t like heat, or if that’s what you have and you want to use it up.

For the beans, I’m going to link my go-to frijoles de olla recipe here. I use Mayocoba beans because they’re grown locally and are really fresh and delicious, but I’ve made the same recipe with pintos and black beans. Whatever beans you use, it’s going to be absolutely amazing.

If you already have homemade beans in the refrigerator or freezer, use those. Canned beans also work. The bean broth is really important to this dish, so I would look for a good-quality can with a tasty broth. Taste it first. If you like the broth, use it. If you don’t, drain and rinse the beans, then either add them directly to the pot of carne en su jugo or heat them in a little chicken stock, beef stock, or water.