Carne en su Jugo

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

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

Directions

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.

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

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.

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.

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

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

Nutrition

• Calories: 620 kcal
• Total Fat: 31 g
• Saturated Fat: 10 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.1 g
• Cholesterol: 153 mg
• Sodium: 2034 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 7 g
• Total Sugars: 3 g
• Protein: 58 g