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Carne En Su Jugo, Estilo Tapatio

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“Adapted from Savoring Mexico and tweaked for our personal tastes. This is a dish from Jalisco that is indescribably delicious. It's a gorgeous soupy, spicy dish that is somehow hearty and light at the same time. If you use canned beans or they are already cooked - it is great for a weeknight soup and a sandwich! My times are estimates, as I had to make this in steps & more steps(depending on availability of kitchen)!”

Ingredients Nutrition


  1. In a frying pan, slowly fry the chopped bacon over medium-low heat until crisp, then remove with slotted spoon and drain on paper towels.
  2. Raise the heat to med-high and cook the beef in the bacon drippings for about 2 minutes.
  3. Remove the beef with a slotted spoon, and place in a large, heavy pot.
  4. Put chipotles in a blender with about 1 cup of the beef broth, and blend until smooth.
  5. Add the chile-beef liquid to the large pot, along with the remaining beef broth, the bay leaves, salt and pepper.
  6. Bring to a boil, then reduce heat to low.
  7. Cover and simmer until the meat is tender, approximately 20 minutes.
  8. Warm the beans over med-low heat.
  9. When meat is cooked, divide the beans among 4 bowls, then ladle the meat and the broth over the beans.
  10. Garnish with the bacon and cilantro, and lay 2 onions along the rim of each bow, as well as the avocado slices.
  11. Pass the diced serranos and limes at the table, and enjoy with good-quality tortilla chips.

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