6 slices bacon
4 fresh tomatillos, husk removed
3 Serrano chili peppers (or jalapeños) seeded and chopped
2 cloves garlic, peeled
3 cups water
2 pounds flank steak, cut into 1/2" squares
Salt and pepper
1 t cumin
1 T better then chicken bullion
2 (15.5 ounce) cans pinto beans.
1/2 onion, chopped
Chopped fresh cilantro
1 lime, sliced into wedges.
Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. Drain on paper towel. Crumble the bacon and set aside.
Combine the tomatillos, peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer 10 minutes. Remove the pan from the heat and allow to cool. Transfer to a blender and blend until smooth. Set aside.
Place a non-stick skillet over medium-high heat; salt and pepper the steak. cook the steak in the hot skillet until completely browned. Pour the tomatillo mixture over the beef and bring to a boil. Stir the chicken bouillon and cumin into the mixture, reduce heat to medium. Cover the skillet and simmer until tender, 30-60 minutes.
Roast jalapeños over flame.
Add rinsed beans and bacon and heat over medium heat until hot.
Garnish with chopped onions, cilantro, roasted jalapeño, lime wedge and tortilla.