Carne en su Jugo (Meat in its Juices)

Ingredients

For 6 servings

• •6 slices bacon
• •3 tasse 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
• •0.5 onion, chopped
• •6 c. à soupe chopped fresh cilantro
• •ground black pepper, to taste
• •1 lime, cut into 6 wedges

Method

1. 1.Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon and set aside.
2. 2.Combine water, tomatillos, serrano peppers, and garlic in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove from heat and allow to cool. Transfer contents to a blender; blend until smooth and set aside. (You can skip the simmering step and blend raw tomatillos, peppers, and garlic with water and a few pieces of browned flank steak if you like.)
3. 3.Place a nonstick skillet over medium-high heat; cook and stir flank steak in the hot skillet until completely browned. Pour tomatillo mixture over beef and bring to a boil. Stir in chicken bouillon and reduce heat to medium. Cover the skillet and simmer until tender, 30 minutes to 1 hour.
4. 4.Meanwhile, heat pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed.
5. 5.Stir bacon and pinto beans into flank steak mixture; divide mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.