- fresh tomatillos, husks removed
- 2 jalapeno peppers, seeded and chopped (if you dont like spicy)
- 1 clove garlic, peeled
- 3 cups water
- 6 slices bacon
- 2lbs chuck roast, cut into bite sized pieces
- 4 teaspoons chicken bouillon granules
- 2 cans pinto beans
- 1/2 onion, chopped
- 6 tablespoons chopped cilantro
- ground black pepper, to taste
- 1 lime, cut into 6 wedges
If you can not find the tomatillos in your local market, you can get Herdez Salsa Verde in the small can (in the Hispanic aisle of the store) and use that instead of making the salsa from scratch. If you do this - then skip step one.
- Combine the tomatillos, jalapeno peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove the pan from the heat and allow to cool. Transfer the contents to a blender and blend until smooth. Set aside.
- Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside.
- Place a non-stick skillet over medium-high heat; cook the meat in the hot skillet until completely browned. Pour the tomatillo mixture over the beef and bring to a boil. Stir the chicken bouillon into the mixture, and reduce heat to medium. Cover the skillet and simmer until tender, at least 30 minutes and up to 1 hour.
- Meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed. Stir the bacon and pinto beans into the flank steak mixture; divide the mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.
If the meat is not tender enough at step 4 you can let it simmer for a while until it is. I usually let it go for another hour or so.
*I skipped step one and added Herdez Verde Salsa.
*I also sauteed a chopped Shallot and before I added the beans to the pot. Then at the end added a chopped tomato.
*The kids added greek yogurt and cheese to the top.
This is Delicious! My hubby said it is a repeat. :) Thanks to my friend Kimberlin sharing the recipe.