Northgate Market

Beef in Its Juice

BEEF IN JUICE

55 Minutes serves 6:
Serves

Ingredients

BEEF IN JUICE
Fresh tomatillos, husks removed
4
Serrano Chile peppers, seeded and chopped
3
Clove garlic, peeled
1
Water
3 cups
bacon
6 Slices
flank steak, cut into 1/2- inch squares
2 pounds
chicken bouillon granules
4 teaspoons
(15.5 ounce) Cans pinto beans
2
Onion Chopped
1/2
Chopped fresh cilantro
6 teaspoon
ground black pepper
to teste
lime cut into 6 wedges
1

Easy Directions

  1. Combine the tomatillos, serrano peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove the pan from the heat and allow to cool. Transfer the contents to a blender and blend until smooth. Set aside.
  2. Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside.
  3. Place a non-stick skillet over medium-high heat; cook the flank steak in the hot skillet until completely browned. Pour the tomatillo mixture over the beef and bring to a boil. Stir the chicken bouillon into the mixture, and reduce heat to medium. Cover the skillet and simmer until tender, at least 30 minutes and up to 1 hour.
  4. Meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed. Stir the bacon and pinto beans into the flank steak mixture; divide the mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.