Ingredients
Beef, beans and broth
- 1 1/2 lb lean sirloin steak 680 g, thinly sliced across the grain and cut into bite-sized pieces
- 3 1/2 oz bacon 100 g, chopped
- 300 g tomatillos about 10 1/2 oz, husked, washed and halved
- 1 medium onion 150 g, quartered
- 3 garlic cloves 9 g
- 1 small serrano chile 10 g; use less for milder heat
- 1/2 cup loosely packed cilantro 15 g, leaves and tender stems
- 2 cups cooked pinto beans 340 g, drained; unsalted for nutrition estimate
- 3 cups reduced-sodium beef broth 720 ml
- 1 cup water 240 ml
- 2 tablespoons lime juice 30 ml
- 1/4 teaspoon black pepper
Equipment
- Heavy soup pot
- Small saucepan
- Blender
- Knife and cutting board
- Instant-read thermometer
Instructions
Build the broth
- Put the tomatillos, onion, garlic, serrano and water in a saucepan. Cover and simmer for 8–10 minutes, until the tomatillos soften. Let cool enough to blend safely, then blend the vegetables and their liquid with the cilantro. Follow your blender's precautions for warm liquids.
- Meanwhile, cook the chopped bacon in a heavy soup pot over medium heat for about 6–8 minutes, stirring, until browned. Lift the bacon to a clean plate, leaving the rendered fat in the pot.
- Add the thin beef pieces to the bacon fat and cook over medium-high heat for 4–5 minutes, stirring, until their surfaces change color and the beef releases juices. Keep those juices in the pot.
- Add the blended tomatillo mixture, broth, pepper and cooked bacon. Bring to a gentle simmer and cook for 15–20 minutes, until the beef is fully cooked and the flavors combine. Do not use a vigorous rolling boil.
- Add the drained cooked beans and simmer for 5 minutes, stirring gently. Check that the soup is hot throughout, at least 165°F (74°C). Stir in the lime juice, taste before adding any optional salt and divide into six bowls. Optional chopped onion, cilantro, radishes and tortillas are served separately.
Nutrition
Calories: 336kcalCarbohydrates: 21.5gProtein: 34gFat: 13.3gSaturated Fat: 4.4gCholesterol: 87mgSodium: 461mgPotassium: 931mgFiber: 6.7gSugar: 3.7gCalcium: 51mgIron: 4mg
Notes
Nutrition is estimated per one-sixth of the recipe from USDA ingredient data, including all measured bacon fat and reduced-sodium broth, excluding garnishes and tortillas. Saltiness varies with bacon, broth and beans. This timing is for thin sirloin, not a chuck roast. Refrigerate promptly in shallow containers, use within 3–4 days and reheat to 165°F (74°C).