← Nouns Cooking · Mexican

Ingredients

• 900 g sirloin or top round steak, sliced very thin, then cut into small pieces
• 200 g Bacon, finely chopped
• 1.5 l Beef stock
• 200 g Tomatillos, husked
• ½ white onion
• 2 cloves Garlic
• 2 serrano chillies
• ½ bunch coriander, stems and all
• 1 tsp Cumin
• 600 g cooked pinto beans (frijoles de olla) with some of their broth
• Salt
• Black pepper
• 1 white onion, finely chopped
• 1 handful Coriander (cilantro), chopped
• 6 Radish, sliced
• 3 Lime, cut into wedges

Method

1. Fry the bacon in a large pot over medium heat for 6–8 min, until crisp. Scoop it out and keep it for topping, leaving the fat in the pot.
2. Simmer the tomatillos, onion, garlic and serranos in a little water for 8 min, until soft. Blend with the coriander, cumin and 250 ml of the stock until smooth.
3. Season the beef with salt and pepper and brown it in the bacon fat in two batches over high heat, 3–4 min each, until it gives up its juices and starts to colour.
4. Return all the beef to the pot, pour in the tomatillo purée and cook for 5 min. Add the rest of the stock and simmer gently, partly covered, for 35–40 min, until the beef is tender.
5. Add the beans with a little of their broth and simmer for 5 min. Taste for salt.
6. Ladle into deep bowls and let everyone top their own with bacon, onion, coriander, radishes and plenty of lime.

Tips

• Ask the butcher to slice the beef thin, or firm it in the freezer for 30 minutes and slice it yourself.
• In Guadalajara it is served with grilled spring onions and warm tortillas on the side.
• Check the beef stock is gluten-free if you need it to be (some stock cubes contain wheat).

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Isabel Eats Chili Pepper Madness