Carne en su Jugo (Meat in its Juices)

Recipe View 10 mins Prepare the Bacon: In a large skillet, cook bacon lardons over medium-high heat until crispy and golden brown (8-10 minutes). Remove bacon with a slotted spoon and drain on paper towels. Crumble and set aside, reserving bacon fat in the skillet.

Recipe View 10 mins Prepare the Tomatillo Sauce: Combine water, tomatillos, serrano peppers, and garlic in a saucepan. Bring to a boil, then reduce heat and simmer, covered, until tomatillos are softened (about 10 minutes). Let cool slightly, then transfer to a blender and blend until smooth. Alternatively, blend raw tomatillos, peppers, and garlic with water and a few pieces of browned flank steak directly for a more rustic flavor.

Recipe View 6 mins Sear the Steak: Using the skillet with reserved bacon fat, heat over medium-high heat. Add flank steak cubes and cook, stirring occasionally, until browned on all sides (5-7 minutes).

Recipe View 45 mins Simmer the Carne: Pour the tomatillo mixture over the browned beef. Bring to a boil, then stir in chicken bouillon cube. Reduce heat to low, cover, and simmer until the steak is tender and flavorful, stirring occasionally (30-60 minutes, depending on the tenderness of the steak).

Recipe View 5 mins Warm the Beans: While the steak simmers, heat pinto beans in a separate saucepan over medium heat until warmed through. Reduce heat to low to keep warm.

Recipe View 2 mins Combine and Serve: Stir crumbled bacon and warmed pinto beans into the flank steak mixture. Divide the carne en su jugo among 6 bowls. Garnish with chopped onion, fresh cilantro, black pepper, and a lime wedge. Serve immediately.