Ingredients
- 1 1/2 pounds beef sirloin 680 g, sliced across the grain 1/8 inch thick, then cut into short pieces
- 4 ounces bacon 113 g, chopped
- 1 pound tomatillos 454 g, husks removed and fruit rinsed
- 1 serrano chile stemmed; seeds removed for milder heat
- 1 medium white onion about 150 g, finely chopped, divided
- 2 garlic cloves peeled
- 3/4 cup chopped cilantro divided
- 3 cups low-sodium beef broth 720 ml
- 3 cups cooked pinto beans about 510 g drained; canned beans rinsed
- 1/4 teaspoon fine salt plus more only if needed
- 1/4 teaspoon ground black pepper
- 1 lime cut into 6 wedges
Equipment
- 1 Dutch oven
- 1 Medium saucepan
- 1 Blender
- 1 Knife and cutting board
Instructions
- Put tomatillos and serrano in a saucepan with enough water to cover. Simmer for 8–10 minutes, until the tomatillos soften and turn olive green. Drain. Blend with garlic, half the onion, 1/2 cup cilantro and 1/2 cup of the measured broth. Vent the blender lid safely for hot ingredients.
- Cook the bacon in a Dutch oven over medium heat until crisp, about 7–10 minutes. Transfer to a clean bowl with a slotted spoon. Leave about 1 tablespoon fat in the pot; spoon out excess into a heatproof container.
- Add the thin beef strips and pepper. Cook over medium-high heat, stirring, for 4–5 minutes until the beef releases its juices. Do not drain the juices. Add the blended sauce and remaining 2 1/2 cups broth.
- Bring to a simmer, then reduce heat and simmer gently, partly covered, for 15–20 minutes, until the beef is fully cooked and tender. If it is still chewy, continue gently, adding a splash of water if the broth reduces too much. Do not replace thin sirloin with thick stew meat on this timing.
- Meanwhile warm the fully cooked beans with a splash of water. Taste the stew, then add the measured salt only as needed; bacon and broth already contribute salt.
- Divide warm beans among six bowls, ladle the beef and broth over them, and finish with bacon, remaining onion and remaining cilantro. Serve with a lime wedge per bowl. Optional warm tortillas are not included in the estimates.
Nutrition
Calories: 420kcal
Video
Notes
Video credit: Pati Jinich, Carne en su Jugo, published January 22, 2022. Her instructional version demonstrates the same beef, bacon, tomatillo and bean method; it uses more bacon and beans, while this recipe uses a smaller bacon amount, canned beans and garlic. Follow this card for quantities. Estimated nutrition is per one-sixth recipe, without tortillas or avocado: about 420 kcal, using ingredient weights and typical USDA/manufacturer values, including all bacon and retained cooking fat. Brands, beef trimming and drained bean weight change the result; this is not laboratory analysis or a complete nutrient panel. Estimated cost US $30 total: beef $17.73 (1.5 lb at $11.82/lb), bacon portion $1.50, tomatillos $2, beans $2, broth $2 and $4.77 allowance for onion, garlic, chile, cilantro, lime, salt and pepper portions. October 2026 US retail examples and portion allowances; tax, energy and optional sides excluded. Refrigerate within 2 hours in shallow containers, use within 3–4 days and reheat to 165°F (74°C).