From isabeleats.com

Carne en su Jugo

6 servings · 15 min prep · 30 min cook

Ingredients

Ingredients

• 12 ounces bacon, chopped
• 2½ pounds beef strip 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

Steps

1. Add 12 ounces 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.

   10 min

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

   10 min

3. While the meat is browning, make the tomatillo sauce. Add 6 tomatillos, 3 serrano peppers, ½ cup packed cilantro, 3 cloves garlic, ½ teaspoon ground cumin, ½ teaspoon ground black pepper, 3 cups water, and the remaining 2 teaspoons kosher salt to a large blender. Blend until smooth.
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.

   30-35 min

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

   2 min

6. Serve in bowls garnished with crispy 12 ounces bacon, diced onion, chopped 1 cup cilantro, thinly sliced radishes, and a squeeze of fresh lime juice.

Nutrition

Per serving

kcal

620

protein

58 g

carbs

25 g

fat

31 g

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