Jalisco Beef and Bacon in Tomatillo Broth with Pinto Beans

What you need

• 500 g (1 lb) tomatillos, husked and rinsed
• 2 serrano chiles, stemmed
• 1 bunch cilantro, leaves and tender stems
• 1 tsp salt, plus more to taste
• 250 g (9 oz) thick-cut bacon, chopped
• 800 g (1 3/4 lb) skirt steak, sliced thin, then cut into small pieces; sirloin also works
• 1 large white onion, finely chopped, half for the pot and half for serving
• 600 ml (2 1/2 cups) beef stock, or chicken stock
• 800 g (about 4 cups) cooked pinto beans, with their cooking liquid
• 2 limes, cut into wedges
• 12 corn tortillas, warm, optional

Method

Restated from the original video

1. 1

   Put the tomatillos and serranos in a medium pot, cover with water and bring to a boil. Simmer over medium heat until soft and dull green, 8-10 min.

2. 2

   Lift them out with a slotted spoon into a blender. Add half of the cilantro and the salt and blend until smooth. Set aside.

3. 3

   Cook the bacon in a large heavy pot over medium heat until browned and crisp, 8-10 min. Move it to a bowl and leave the fat in the pot.

4. 4

   Add the steak to the bacon fat. Stir until it loses its raw color and releases its juices, 5-6 min.

5. 5

   Add half of the chopped onion and the stock. Simmer, partly covered, for 15 min.

6. 6

   Stir in the tomatillo sauce. Simmer until the steak is very tender and the broth is well seasoned, about 15 min. Taste and add salt if needed.

7. 7

   Warm the beans in their liquid in a separate pot.

8. 8

   Chop the remaining cilantro. Ladle beans into deep bowls, spoon the steak and broth over them and top with the crisp bacon.

9. 9

   Set the rest of the onion, the cilantro, lime wedges and tortillas on the table for everyone to add.

Imported from patijinich.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.