Carne en su Jugo — Beef Simmered in Its Own Broth

Cook the chopped bacon in a large pot over medium heat until very crispy. Remove with a slotted spoon and set aside on paper towels. Reserve 2 tablespoons of the bacon fat in the pot, discarding the rest.

Boil the tomatillos and serranos in a saucepan of water for 8-10 minutes until soft and olive-green in color. Drain.

Blend the cooked tomatillos, serranos, onion, garlic, cilantro, and 1 cup of the beef broth until completely smooth.

Season the thinly sliced beef with salt and pepper. Increase heat under the large pot to high. Working in batches, quickly sear the beef slices in the reserved bacon fat for just 1-2 minutes until lightly browned. Do not overcook — the beef will continue cooking in the broth. Remove and set aside.

Pour the green tomatillo sauce into the pot and cook over medium-high heat, stirring, for 5 minutes until it darkens slightly and becomes very fragrant.

Add the remaining 3 cups of beef broth and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.

Add the pinto beans and the seared beef slices to the broth. Simmer gently for 5 minutes — just enough for the beef to finish cooking and the beans to warm through. Taste and adjust salt.

Ladle into deep bowls with plenty of broth. Top each bowl with crispy bacon, diced onion, fresh cilantro, sliced radishes, and a generous squeeze of lime. Serve with warm tortillas.