Carne en su jugo @ home

LTH, my favorite food is Mexican and my favorite dish (in winter anyway) is CESJ. It is one of the many, many things I learned about right here at LTH. There are scattered mentions across the internet with a few different techniques and recipes and information on the soup. By far the best information you can find is the amazing report by PIGMON, here on the board, its what turned me onto this amazing soup. If you dont know what im talking about search "carne en su jugo" in eating out in Chicago.

Couple weeks ago the thought of making my own homemade CESJ popped into my head and wouldnt leave so about a week later I decided I was going to do it. I think CESJ is very similar to chili, not in taste, but in preparation and the fact that there are many different ways to make it and various ingredients that go into it and it differs by region. The report by pigmon shows that there is no one way to make it but there are certain things that work way better than others.

Quick note: I started making this on a Tues. and had everything I needed but out of nowhere got into my car with some friends and went down to Southern IL, IN and KY. So I didnt get to complete it fully like the toppings b/c they had rotted when I was back but it was just my first try so I will post a recipe when I think its ready.



First thing up was the stock. I started off by sauteeing some beef shanks and beef marrow in a large pan with onion and oil. I then added more onions, jalapenos, celery and carrots. For liquid I used half water and half canned beef stock and let it simmer for 4-5 hours. I drained the stock and remove the veggies and discarded and took the marrow (ate that) and sliced up the beef into little pieces for adding later.


bones veggies/sautee-stock simmering-meat bones removed-beef broth

After that I started to do up my bacon in the pot and sautee the pices til crispy and remove. Then I added chopped jalapeno, onions and green pepper and sauteed those up and when it was donr I added my broth into the pot and let it simmer. Thenb I grilled my skirt steak and knob onions and chopped the skirt steak and threw it and a can of pinto beans into the pot and was ready for some CESJ. Remember to add bacon in last.





This turned out really, really good, not to sound to cocky but better than most I have tried. Next time when I dont have to ditch my efforts I will add the sliced avocado, radish's, cliantro and make sure I have the little dry peppers.

Wasnt all that hard and a great winter eat. The best part about it is you can experiment try adding things and create your own recipe much like chili. Also everything you need to make it is easily obtained here in Chicago. Ill post a recipe once I have one. Ill be playing with this all winter.

Hi,

Very inspiring. I hope someday to piggyback on your ideas once you formulated a recipe you like.

Regards,

I fell in love with this soup thanks to growing up around the corner from Los Gallos II.

There's one ingredient not mentioned and it's something I always include when I make it: the vinegary juice from a jar or can of jalapenos. I usually start with about a tablespoon and work up from there.

Been a few years since I updated this thread so I just thought I'd raise it from the dead to mention I like where I'm at with it. There's so many variations as far as recipes go around the WWW and as is seen in it's thread in the Eating Out section it's made many different ways at places where it's served. My recipe is closest to Los Gallos and that's bc I love theirs as it's all about the broth. You'll need good (freshly grilled) steak too.



My most recent batch from a week or so ago

I still make the broth from scratch* pretty much the same way as above with bones and shanks except now I heavily season, almost blacken so to say, each of the beef shanks. Mostly with cumin, paprika and some cayenne too. Those get seared (cook bacon first) and then add some green peppers and saute those and save them for the soup. When the canned broth and water is added, I give the bottom of the pan a good scrubbing which throws alot of flavor into the mix. I also really like the tip from krk67 up above. I add a tablespoon of pickled jalapeno juice per bowl before serving.

*made a day ahead to get rid of most of the fat that will form on top


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It's really not all that hard, but time consuming, yeah. Don't cheat with the broth. I had seen potatoes mentioned in a few recipes and thought those would work well too. Maybe even add a hard boiled egg and you got steak and eggs in broth. Sounds like a good morning after (too much tequila) breakfast. I'll be making another batch soon. Winter is coming.