Prep Time: x minutes
Cook Time: x minutes
Servings: ~10
Original URL: LINK
Ingredients
- 8-12 ounces bacon, diced
- 2 pounds top sirloin (1 1/2 pounds trimmed), strip steak or top round steak
- kosher salt and black pepper
- 5 large tomatillos, husks removed, rinsed and quartered
- 1 bunch cilantro + more for serving
- 1/2 large white onion, quartered
- 2 large cloves garlic
- 1 serrano, stemmed
- 1 teaspoon ground coriander
- 4 cups beef broth
- 2 (14.5 ounce) cans pinto beans, drained and rinsed
- 1 tablespoon Worcestershire
- Diced avocado, cilantro, corn tortillas, thinly sliced radishes and lime wedges for serving
Instructions
Step 1
In a large pot or Dutch oven, cook bacon over medium heat until crispy, about 10 minutes. Using a slotted spoon, transfer bacon to a paper-towel lined plate. Reserve drippings in pot.
Step 2
Thinly slice beef (about ¼ inch thick) then cut into ½-inch pieces; season with kosher salt and pepper.
Step 3
Add beef to pot and cook over medium-low until no longer pink, 10 minutes.
Step 4
Add tomatillos, 1 bunch cilantro (leaves and tender stems), onion, garlic, serrano, coriander, 1 teaspoon salt, and 2 cups broth to a blender.
Step 5
Blend until smooth on high, about 1 minute.
Step 6
Add tomatillo sauce and remaining 2 cups broth to pot.
Step 7
Bring to a simmer then cover and cook until beef is tender, 35–40 minutes.
Step 8
Stir in beans and Worcestershire; season with salt and pepper to taste.
Step 9
Top each serving with bacon, avocado, cilantro, and radishes. Serve with corn tortillas and lime wedges