Jose’s Carne en su jugo (Steak soup)

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 ½-inch squares
• 1 cube chicken bouillon
• 2 (15.5 oz) cans pinto beans
• ½ onion, chopped
• 6 tablespoons chopped fresh cilantro
• Ground black pepper, to taste
• 1 lime, cut into 6 wedges

Directions

1. Cook the Bacon

In a large skillet over medium-high heat, cook bacon until evenly browned (about 10 minutes). Drain on paper towels, crumble, and set aside.

2. Make the Tomatillo Salsa

In a saucepan, combine water, tomatillos, serrano peppers, and garlic. Bring to a boil, cover, and simmer for 10 minutes. Let cool slightly, then blend until smooth.

Optional shortcut: Blend raw tomatillos, peppers, garlic, water, and a few browned steak pieces for a quicker salsa.

3. Brown the Steak

In a nonstick skillet over medium-high heat, cook flank steak until fully browned.

4. Simmer with Salsa

Pour tomatillo mixture over steak. Bring to a boil, stir in chicken bouillon, then reduce heat to medium. Cover and simmer until tender, 30 minutes to 1 hour.

5. Warm the Beans

In a separate saucepan, heat pinto beans over medium heat until warm. Reduce heat to low to keep warm.

6. Combine & Serve

Stir bacon and beans into the steak mixture. Divide into 6 bowls. Garnish each with chopped onion, cilantro, black pepper, and a lime wedge.