Mexican Beef Stew (Print Version)
# Ingredients:
01 -
12 oz bacon, diced.
02 -
2.5 lbs beef steak, cut into small pieces.
03 -
3 tsp kosher salt, split.
04 -
6 tomatillos, peeled and washed.
05 -
3 serrano chiles, seeds and stems removed.
06 -
1 cup cilantro, chopped, plus extra for garnish.
07 -
3 garlic cloves.
08 -
1/2 tsp cumin powder.
09 -
1/2 tsp black pepper.
10 -
3 cups water.
11 -
2 cans (15 oz each) pinto beans, rinsed and drained.
12 -
Chopped white onion as a topping.
13 -
Radish slices as a garnish.
14 -
Lime slices for serving.
# Instructions:
01 -
Fry the diced bacon in a big pot on medium heat for about 10 minutes until crispy. Scoop out and set aside in a bowl.
02 -
Sprinkle 1 tsp salt on the beef strips. Sear them in the bacon drippings for roughly 10 minutes.
03 -
Blend tomatillos, serrano peppers, garlic, 1/2 cup cilantro, cumin, black pepper, 2 tsp salt, and water until the mix is smooth.
04 -
Pour the blended sauce over the beef. Let it boil, then lower the heat, cover up, and cook for 30–35 minutes until the beef softens.
05 -
Stir in the beans and heat for 2 minutes. Serve topped with crispy bacon, onions, cilantro, radishes, and a squeeze of lime.
# Notes:
01 -
You can use olive oil instead of bacon if you want.
02 -
A traditional Mexican stew featuring a tomatillo-based sauce.