This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Jalisco-Style Beef in Its Own Juices

Name: Jalisco-Style Beef in Its Own Juices
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: Northern short rib (500 g); Bacon (150 g); Tomatillo (6 pieces); Güero chili pepper (1 piece); Jalapeño peppers (1 piece); Onion (1/4 piece); Garlic (3 cloves); Cilantro (5 g); Epazote (4 Hojas); Salt; Beef bouillon cubes (Knorr Switzerland) (2); Avocado; Cooked beans; Oil; Cambray onions

by Dana Peredo

5.0 (1)

56 viewsTotal time: 1 hr 20 min

A traditional Jalisco stew: beef ribs and bacon simmered in a green sauce made with tomatillos and chilies, served with beans and avocado.

Difficulty: Medium
Category: Main course, Stews & casseroles
Cuisine: Mexican
Serve: Hot
Texture: Liquid / Brothy, Chunky
Techniques: FrySautéBoil
Meal: LunchDinner

Family meal

Ingredients

Northern short rib (500 g)
$67.00 MXN
Bacon (150 g)
$45.60 MXN
Tomatillo (6 pieces)
No price yet
Güero chili pepper (1 piece)
No price yet
Jalapeño peppers (1 piece)
≈ $0.34 MXN
Onion (1/4 piece)
≈ $0.77 MXN
$27.90 MXN/kg
Garlic (3 cloves)
≈ $0.99 MXN
Cilantro (5 g)
No price yet
Epazote (4 Hojas)
No price yet
Salt
No price yet
Beef bouillon cubes (Knorr Switzerland) (2)
No price yet
Avocado
No price yet
Cooked beans
No price yet
Oil
No price yet
Cambray onions
No price yet

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $114.70 MXN

5 of 15 ingredients

priced

33%

Prices are approximate. · Last updated Oct 14, 2026

Some prices may be outdated.

Tools

Stockpot
Frying pan
Blender
Knife
Ladle
Wooden spoon
Tongs

Steps

1. Cut the meat5 min
First, let’s slice the northern-style ribs into thin strips and cut the bacon into cubes, making sure they aren’t too small.
2. Fry the bacon8 min
Fry the bacon over medium heat in a saucepan with enough hot oil until it is golden brown and crispy. This may take 5 to 8 minutes.
3. Brown the cambray onions
When the bacon is ready, remove it and place it on paper towels. In the same pot used to fry the bacon, add the shallots and cook them over medium heat for about 3 minutes on each side until they’re golden brown, then remove them. Tip: They give off a slightly sweet aroma when they’re done just right.
4. Cook the meat8 min
Now add more oil to the same pot and cook the ribs over medium-high heat for about 5 to 8 minutes, until they are thoroughly cooked. Then turn off the heat.
5. Make the beef broth12 min
In a pot with 1 liter of water, add 2 Knorr Suiza beef bouillon cubes and let it simmer over medium heat for about 10 minutes.
6. Sauté the vegetables17 min
In a large skillet, add a splash of oil. Once hot, add the tomatillos, güero chili, jalapeño, onion, and garlic and sauté until golden brown. Cook over medium-high heat for 10–15 minutes, turning them occasionally, until they turn a slightly darker color.
7. Blend the vegetables4 min
Once they are fully cooked, add them to the blender along with cilantro and epazote, then add the beef broth you made earlier and blend everything until it reaches the consistency of a broth.
8. Make the stew15 min
Now add the bacon and shallots to the pot with the ribs, then pour all the sauce over the meat and let it simmer until the ingredients are well combined. About 10–15 minutes over low heat.
9. Ready to serve
Finally, serve enough meat, making sure it’s well coated in the sauce, and don’t forget to add some cooked beans and a few slices of avocado.