Instructions

1. 1

   Place the tomatillos, garlic, and serrano peppers in a saucepan and cover with water. Bring to a simmer and cook for about 10 minutes, until the tomatillos turn olive green and look soft but not burst open.

2. 2

   Transfer the cooked vegetables to a blender with the cilantro, beef broth, and salt. Blend until the broth looks smooth and lightly frothy with a pale green color.

3. 3

   Cook the chopped bacon in a large heavy pot over medium heat until browned and crisp around the edges. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot.

4. 4

   Add the diced onion to the bacon fat and cook until translucent and lightly golden. Stir in the sliced beef, black pepper, and cumin. Spread the meat into an even layer so it browns instead of steaming. The beef should lose its pink color quickly and develop darker caramelized spots.

5. 5

   Pour the tomatillo broth into the pot and scrape up any browned bits from the bottom. Bring the stew to a gentle simmer. The broth should turn slightly deeper green and smell smoky from the bacon fat.

6. 6

   Stir in the beans and half of the cooked bacon. Simmer for another 10 to 15 minutes until the broth thickens slightly and the beef becomes tender but not overcooked.

7. 7

   Ladle the carne en su jugo into bowls and top with the remaining bacon, chopped onion, cilantro, and lime juice. Serve with warm tortillas on the side.