Carne en su jugo

 There are certain recipes that makes me really look forward to eating soup, and this soup is one of them for me. It’s warm, comforting, and packed with incredible flavor — yet surprisingly simple to make. I love that it doesn’t require a long list of fancy ingredients, just a handful of fresh staples that come together into something truly special. The smoky bacon, tangy tomatillos, tender steak, and creamy pinto beans create a rich, hearty bowl that tastes like it simmered all day (even when it didn’t).

This is the kind of soup that fills the kitchen with the most amazing aroma and has everyone wandering in asking, “What are you making?” It’s cozy, a little zesty, and perfect for cooler days, busy weeks, or anytime you want a satisfying, homemade meal without the fuss.

My Favorite Tomatillo Steak & Bean Soup

Ingredients:

6 slices bacon

4 fresh tomatillos, husks removed

3 serrano chiles(or jalapenos seeded and chopped

2 cloves garlic, peeled

3 cups water

2 pounds flank steak cut into ½-inch squares

Salt and pepper, to taste

1 teaspoon cumin

1 tablespoon better than bouillon

2 (15.5 oz) cans pinto beans, rinsed and drained

½ onion, chopped

 roasted jalapenos

Fresh Chopped cilantro

1 lime, cut into wedges

Tortillaa for serving

Directions:

Start by cooking the bacon in a large, deep skillet over medium-high heat until it’s perfectly crispy, about 10 minutes. Once done, transfer it to a paper towel-lined plate, crumble, and set aside. (Try not to snack on too much — it’s hard, I know!)

In a small saucepan, combine the tomatillos, chopped peppers, garlic, and water. Bring everything to a gentle boil, then cover and let it simmer for about 10 minutes, until the tomatillos are soft and fragrant. Remove from heat and allow the mixture to cool slightly before blending until smooth. This bright, tangy sauce is where the magic begins.

Next, heat a non-stick skillet over medium-high heat. Season the steak generously with salt and pepper, then cook until nicely browned on all sides. Once the beef is beautifully seared, pour the blended tomatillo mixture over the top and bring it to a boil.

Stir in the chicken bouillon and cumin, then reduce the heat to medium. Cover and let it simmer for 30–60 minutes, or until the steak is tender and the flavors have had time to meld together into a rich, savory broth.

While the soup simmers, roast your jalapeños over an open flame until the skins are charred and smoky. This step adds such a delicious depth of flavor and a little extra kick.

Finally, stir in the rinsed pinto beans and crumbled bacon, and heat everything through until hot and comforting.

Ladle into bowls and garnish generously with chopped onion, fresh cilantro, roasted jalapeños, and a squeeze of lime. Serve with warm tortillas on the side for the ultimate cozy meal.

This soup is simple, hearty, and bursting with bold flavor — one of those recipes you’ll find yourself coming back to again and again.