Carne en su jugo (literally "meat in its juice") is a traditional Mexican dish that originated in the city of Guadalajara, Jalisco. Its name derives from the flavorful meat broth that envelopes the tender, shredded beef. This hearty and comforting dish has become a staple of Mexican cuisine, enjoyed by locals and visitors alike.
Carne en su jugo emerged in the early 20th century, when butchers in Guadalajara began selling leftover cuts of beef at discounted prices. To make the most of these inexpensive cuts, they devised a method of slow-cooking them in a savory broth, creating a dish that was both flavorful and affordable.
Ingredients:
Preparation:
Carne en su jugo has a rich and savory flavor, with a balance of spicy, hearty, and earthy notes. It is typically served hot in a bowl, topped with chopped onions, cilantro, and lime wedges. Some common side dishes include:
Carne en su jugo is a protein-rich dish that also provides iron, zinc, and vitamin B12. However, it is important to note that it is also high in saturated fat and sodium. Moderate consumption is recommended as part of a balanced diet.
According to the United States Department of Agriculture (USDA), a 3-ounce serving of carne en su jugo contains approximately 10 grams of saturated fat, which accounts for about 50% of the recommended daily limit.
The American Heart Association (AHA) recommends limiting sodium intake to no more than 2,300 milligrams per day for adults. A 3-ounce serving of carne en su jugo contains approximately 600 milligrams of sodium, which accounts for about 26% of the daily limit.
Q: Can I use other cuts of beef for carne en su jugo?
A: Yes, you can use other cuts of beef, such as round steak, chuck roast, or brisket. However, the cooking time may vary depending on the cut of beef you choose.
Q: Can I make carne en su jugo in the slow cooker?
A: Yes, you can make carne en su jugo in the slow cooker. Simply brown the beef in a skillet before placing it in the slow cooker. Add the broth and vegetables, and cook on low for 6-8 hours, or on high for 3-4 hours.
Q: Can I freeze carne en su jugo?
A: Yes, you can freeze carne en su jugo. Allow it to cool completely before freezing in airtight containers. To reheat, thaw overnight in the refrigerator and reheat over medium heat until warmed through.
Q: How long does carne en su jugo last in the refrigerator?
A: Carne en su jugo will last for 3-4 days in the refrigerator.
Q: What are some good side dishes for carne en su jugo?
A: Common side dishes for carne en su jugo include tortillas, refried beans, Mexican rice, and guacamole.
Q: Can I make carne en su jugo without beef?
A: Yes, you can make a vegetarian version of carne en su jugo using tofu or tempeh instead of beef.
Nutrient | Amount per 3-ounce serving |
---|---|
Calories | 350 |
Protein | 30 grams |
Fat | 15 grams |
Saturated fat | 10 grams |
Sodium | 600 milligrams |
Iron | 3 milligrams |
Zinc | 5 milligrams |
Vitamin B12 | 2 micrograms |
Side Dish | Description |
---|---|
Tortillas | Warm corn or flour tortillas for dipping and scooping |
Refried beans | Creamy and savory, balancing the spicy broth |
Mexican rice | Light and fluffy, providing a starch base |
Guacamole | Fresh and creamy, adding a cool contrast to the heat |
Tip | Description |
---|---|
Choose the right cut of beef | Flank steak, skirt steak, and chuck roast are all good options |
Don't overcook the beef | Simmer the beef until it is tender, but be careful not to overcook it |
Add some heat | If you like your carne en su jugo spicy, you can add more serrano peppers or diced jalapeños to the broth |
Let it rest | After cooking, let the carne en su jugo rest for a few minutes before serving |
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