Carne en su Jugo (Meat in its Juices) Recipe

Ingredients:

• 6 slices bacon
• 3 cups water
• 4 fresh tomatillos, husks removed
• 3 serrano chile peppers, seeded and chopped
• 1 clove garlic, peeled
• 2 pounds flank steak, cut into 1/2-inch squares
• 1 cube chicken bouillon
• 2 (15.5 ounce) cans pinto beans
• onion, chopped
• 6 tablespoons chopped fresh cilantro
• Ground black pepper, to taste
• 1 lime, cut into 6 wedges

Directions:

1. Place the bacon in a large skillet and cook over medium-high heat. Turn occasionally until it is evenly browned, about 10 minutes. Once done, drain the bacon on paper towels, crumble it, and set aside.
2. In a small saucepan, combine water, tomatillos, serrano peppers, and garlic. Heat over medium-high heat until it boils. Cover the saucepan and let it simmer for 10 minutes. Once done, remove from heat and let it cool. Transfer the mixture to a blender and blend until smooth. Set it aside. (Alternatively, you can skip the simmering and blend the raw tomatillos, peppers, and garlic with water and some browned flank steak.)
3. In a nonstick skillet, heat over medium-high heat and cook the flank steak, stirring frequently, until the meat is fully browned.
4. Pour the tomatillo mixture over the browned steak and bring to a boil. Stir in the chicken bouillon and reduce the heat to medium. Cover the skillet and simmer for 30 minutes to 1 hour, until the meat is tender.
5. While the steak simmers, heat the pinto beans in a saucepan over medium heat until warm. Reduce the heat to low and keep warm until ready to serve.
6. Once the steak is tender, stir in the crumbled bacon and warm pinto beans. Divide the mixture into 6 bowls.
7. Garnish each bowl with chopped onion, cilantro, black pepper, and a lime wedge.

Nutrition Facts (per serving):

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.