Carne en su Jugo

🥄 Ingredients

• 12 ounces bacon, (chopped)
• 2 ½ pounds beef strip steak ((or top round steak, or top sirloin steak), sliced into bite-sized pieces)
• 3 teaspoons kosher salt, (divided)
• 6 tomatillos, (husked and rinsed)
• 3 serrano peppers, (stemmed and seeded)
• 1 cup packed cilantro, (chopped, divided, plus more for topping)
• 3 cloves garlic
• ½ teaspoon ground cumin
• ½ teaspoon ground black pepper
• 3 cups water
• 2 (15-ounce) cans pinto beans, (drained and rinsed)
• Chopped white onion
• Chopped cilantro
• Thinly sliced radishes
• Lime wedges

👨‍🍳 Instructions

1. 1

   Add the bacon to a large pot or dutch oven over medium heat and cook for 10 minutes, until the fat has rendered and the bacon is crispy. Transfer it to a bowl and set aside.

2. 2

   Season the beef with 1 teaspoon kosher salt. Add the meat to the same pot and cook for 10 minutes until browned.

3. 3

   While the meat is browning, make the tomatillo sauce. Add the tomatillos, serrano peppers, ½ cup of the chopped cilantro, garlic, cumin, black pepper, water, and the remaining 2 teaspoons of kosher salt to a large blender. Blend until smooth.

4. 4

   When the meat has browned, pour in the tomatillo sauce. Stir to combine, bring to a boil, then reduce heat to simmer. Cover and cook for 30-35 minutes, until meat is tender.

5. 5

   Stir in the pinto beans and cook for 2 more minutes until warmed through.

6. 6

   Serve in bowls garnished with crispy bacon, diced onions, chopped cilantro, thinly sliced radishes, and a squeeze of fresh lime juice.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.