Ingredients:

For the Meat and Broth:

1 lb beef flank or chuck, thinly sliced

6 slices of bacon, chopped

1/2 onion, finely chopped

3 garlic cloves, minced

4 cups beef broth

1 cup pinto beans, cooked (or canned, rinsed and drained)

Salt and pepper to taste

For the Green Sauce:

8 tomatillos, husked and rinsed

1 jalapeño or serrano pepper (adjust for spice preference)

1/2 cup fresh cilantro

1/2 onion

2 cups water

Salt to taste

Toppings:

Chopped onions

Fresh cilantro, chopped

Lime wedges

Tortillas for serving

Directions:

Prepare the Green Sauce:

In a pot, boil the tomatillos, jalapeño (or serrano), and half of the onion in water until the tomatillos soften.

Once softened, blend with the cilantro and a little of the cooking water until smooth. Add salt to taste. Set aside.

Cook the Bacon and Meat:

In a large pot, cook the chopped bacon over medium heat until it starts to render fat but is not fully crispy.

Add the beef slices to the pot with the bacon and season with salt and pepper. Cook until the beef starts to brown.

Combine with Green Sauce and Broth:

Add the minced garlic and chopped onion to the pot with the beef and bacon. Sauté until fragrant.

Pour in the green sauce and beef broth. Bring to a simmer and cook for about 15–20 minutes, allowing the flavors to meld.

Add the Beans:

Stir in the cooked pinto beans and let them heat through in the broth.

Serve:

Ladle the Carne en su Jugo into bowls and top with chopped onions, cilantro, and a squeeze of lime. Serve with warm tortillas.

This dish is rich, flavorful, and perfect for chilly days or family gatherings. Enjoy this authentic taste of Jalisco!