Description
A hearty dish of browned flank steak simmered in a tomatillo-serrano sauce, mixed with pinto beans and bacon, and garnished with fresh cilantro, onion, black pepper, and lime.
Ingredients
Scale
- 6 slices bacon
- 3 cups water
- 4 fresh tomatillos, husks removed
- 3 serrano chile peppers, seeded and chopped
- 1 clove garlic, peeled
- 2 pounds flank steak, cut into 1/2-inch squares
- 1 cube chicken bouillon
- 2 (15.5 ounce) cans pinto beans
- 1/2 onion, chopped
- 6 tablespoons chopped fresh cilantro
- Ground black pepper, to taste
- 1 lime, cut into 6 wedges
Instructions
- Cook bacon in a skillet over medium-high heat until crisp, about 10 minutes. Drain on paper towels, crumble, and set aside.
- In a saucepan, combine water, tomatillos, serrano peppers, and garlic. Bring to a boil, cover, and simmer for 10 minutes. Cool slightly, then blend until smooth and set aside.
- Brown flank steak in a nonstick skillet over medium-high heat. Pour blended tomatillo sauce over beef and bring to a boil. Add chicken bouillon, reduce heat, cover, and simmer for 30-60 minutes until tender.
- Meanwhile, heat pinto beans in a saucepan until warm. Keep warm on low heat.
- Stir bacon and beans into the beef mixture. Divide into 6 bowls and garnish each with chopped onion, cilantro, black pepper, and a lime wedge.
Notes
- You can skip simmering the tomatillos and blend them raw with water and some browned beef for a fresher flavor.
- Adjust serrano peppers to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 373 kcal
- Fat: 16g
- Carbohydrates: 28g
- Protein: 29g
Keywords: flank steak, tomatillo sauce, pinto beans, bacon