Ingredients
- 4 fresh tomatillos husked and quartered
- 3 serrano chile peppers seeded and chopped
- 1/2 white onion chopped
- 2 cloves garlic peeled
- 4 cups beef broth
- 5 slices bacon
- 1 1/2 pounds flank steak cut into 1/2-inch pieces
- 2 cups pinto beans cooked
- Salt and black pepper to taste
- 1/2 cup fresh cilantro chopped, for garnish
- Lime wedges for garnish
Instructions
- Combine tomatillos, serrano peppers, onion, garlic, and 1 cup of beef broth in a blender. Blend until smooth.
- In a large pot, cook bacon over medium heat until crispy. Remove bacon, chop, and set aside. In the same pot, add beef and cook until browned.
- Pour the blended tomatillo sauce over the beef in the pot. Add remaining beef broth and bring to a boil. Reduce heat and simmer for about 45 minutes or until beef is tender.
- Stir in cooked pinto beans and half of the chopped bacon. Simmer for an additional 10 minutes. Season with salt and pepper to taste.
- Spoon carne en su jugo into serving bowls. Garnish with remaining bacon, chopped cilantro, and lime wedges, and serve hot.
