Carne en su Jugo

Ingredients

• 600 g beef sirloin or flank, trimmed
• 200 g streaky bacon, cut into thin strips
• 500 g tomatillos, husked and rinsed
• 3 serrano chillies, stalks removed
• 3 garlic cloves, peeled
• 1.2 litres beef stock
• 400 g cooked pinto or bayo beans, with 200 ml of their liquid
• 1 small white onion, finely diced
• 1 large bunch coriander, chopped
• 4 limes, cut into wedges
• 6 radishes, sliced
• 1 tsp fine salt
• 12 corn tortillas

Before you cook

• Freeze the beef for 20 minutes so it firms up, then chop it into 5 mm dice with a sharp knife.
• Cut the bacon into thin strips.
• Husk and rinse the tomatillos.
• Dice the onion and chop the coriander, then keep them separate for the table.
• Slice the radishes and cut the limes into wedges.

Steps

1. Put the tomatillos, serranos and garlic in a saucepan and cover them with water.
2. Bring the pan to a simmer and cook for 8 minutes, until the tomatillos turn olive green and soft.
3. Drain the tomatillos, chillies and garlic, then blend them with 200 ml of the beef stock until smooth.
4. Fry the bacon in a large heavy pot over medium heat for 8 minutes, until crisp and the fat has rendered.
5. Lift out half the bacon with a slotted spoon and set it aside for the top.
6. Raise the heat and add the chopped beef to the pot with the remaining bacon.
7. Stir the beef for 4 minutes, until it loses its raw colour.
8. Pour in the blended tomatillo sauce and cook for 5 minutes, stirring, until it darkens slightly.
9. Add the remaining beef stock and the salt.
10. Simmer gently for 15 minutes, uncovered, until the beef is tender and the broth tastes rounded.
11. Stir in the beans with their liquid and heat them through for 3 minutes.
12. Taste the broth and adjust the salt.
13. Ladle the beef and broth into deep bowls.
14. Top each bowl with the reserved crisp bacon, a heap of diced onion and plenty of coriander.
15. Serve with lime wedges, sliced radish and warm corn tortillas.