Carne en su Jugo

Instructions

1. Begin by cooking the bacon. Place the chopped bacon in a large skillet over medium heat and cook until it is crispy, about 5 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
2. Add the thinly sliced beef to the bacon fat in the skillet. Cook the beef over medium-high heat until it is browned all over. This should take about 5-7 minutes. Once browned, remove the beef and set it aside.
3. In the same skillet, add the vegetable oil and reduce the heat to medium. Add the chopped onion, minced garlic, and jalapeño peppers. Cook until the onion is translucent, about 3 minutes.
4. Add the chopped tomatillos to the skillet and cook for another 2 minutes, stirring frequently.
5. Pour in the beef broth and water, scraping up any bits from the bottom of the pan for extra flavor.
6. Return the browned beef to the skillet, along with the cooked bacon. Stir in the ground cumin, and season with salt and pepper to taste.
7. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes, or until the beef is tender.
8. Add the pinto beans to the skillet and cook for an additional 5-10 minutes, until heated through.
9. Stir in the chopped cilantro just before serving for a fresh burst of flavor.
10. Serve the Carne en su Jugo hot, garnished with fresh cilantro and lime wedges. It pairs wonderfully with warm tortillas or crusty bread.
11. Tip: If you prefer a spicier dish, include the seeds of the jalapeño peppers or add some red chili flakes.
12. Trick: For added richness, you can deglaze the pan with a bit of beer or white wine after browning the beef.