Carne en su jugo – beef in its juices with beans and bacon

Ingredients for 4 portions

• 250 gDried pinto beans, ideally bayo beans
• ≈ 1.5 lWater, for the beans
• ½Yellow onion, in one piece
• to tasteSalt
• 200 gBacon, in small pieces
• 700 gMinute steak, in 1 cm pieces
• to tasteBlack pepper
• 500 gTomatillo, husked
• 2Serrano chiles
• 2 clovesGarlic
• ½Yellow onion, for the sauce
• 10 gCoriander, for the sauce
• ≈ 750 mlWater, for the broth
• 1 cubeBeef stock

On the side

• ½Yellow onion, finely chopped
• 20 gCoriander, chopped
• 8Radishes, sliced
• 3Limes, in wedges
• 8Spring onions (optional)
• 12Corn tortillas

Method

1. Pick over and rinse the beans. Put them in a pot with the water for the beans and the piece of onion and bring to the boil.
2. Cover and simmer the beans over a low heat for about 2 hours, until completely soft. Top up with hot water if needed and add salt for the last 30 minutes.
3. Meanwhile, cut the beef into 1 cm pieces and season with salt and pepper.
4. Simmer the tomatillos and chillies in water for about 10 minutes, until the tomatillos turn olive green.
5. Drain and blend the tomatillos and chillies with the garlic, onion, coriander for the sauce and 250 ml of the water for the broth.
6. Fry the bacon in a wide casserole over a medium heat for about 8 minutes, until crisp. Lift it out with a slotted spoon, leaving the fat behind.
7. Turn up the heat and brown the beef in the bacon fat for about 6 minutes, until coloured.
8. Pour in the green sauce and the rest of the water and crumble in the stock cube. Cover and simmer for 20 minutes, until the beef is tender.
9. Chop the onion and coriander, slice the radishes and cut the limes into wedges. Char the spring onions in a hot, dry frying pan.
10. Warm the tortillas in a dry frying pan and wrap them in a tea towel.
11. Put a ladle of beans with their broth in each deep bowl and fill up with the beef and its broth. Top with the bacon, onion, coriander and radishes and serve with lime, spring onions and tortillas.

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