Ingredients
Beef and green broth
- 600 g top sirloin steak about 1 lb 5 oz; trim exterior fat and cut across the grain into 3/8-inch (1 cm) pieces
- 80 g bacon about 3 oz, chopped
- 400 g tomatillos about 14 oz, husked, rinsed and quartered
- 140 g white onion 100 g for blending and 40 g finely chopped for serving
- 9 g garlic about 3 cloves
- 10 g serrano chile about 1 small chile; reduce to taste
- 20 g fresh cilantro 10 g for blending and 10 g chopped for serving
- 500 ml water about 2 cups plus 2 tablespoons; divided
- 400 g cooked pinto beans drained weight, about 2 1/3 cups; unsalted for nutrition
- 3 g table salt about 1/2 teaspoon; only as needed
Equipment
- Blender
- Heavy-bottomed pot
- Knife and cutting board
- Food thermometer
Instructions
Cook the beef and broth
- Blend the tomatillos, 100 g onion, garlic, serrano, 10 g cilantro and 150 ml of the water until evenly blended and pourable.
- Cook bacon in the pot over medium heat for 6 to 8 minutes until browned. Transfer the bacon pieces to a plate with a slotted spoon; keep the rendered fat in the pot.
- Add the finely cut beef. Cook for 4 to 5 minutes, stirring, until its color changes and it releases juices. Do not fry until the pot becomes dry.
- Pour in the tomatillo blend and remaining 350 ml water. Bring to a gentle simmer and cook for about 12 to 15 minutes until the broth tastes cooked and beef is tender. Check that the beef reaches at least 145°F (63°C) and remains in the hot broth for at least 3 additional minutes.
- Gently stir in the cooked beans and simmer 3 to 5 minutes to heat through. Taste and add the measured salt only as needed.
- Divide among four bowls. Top with reserved bacon, remaining 40 g onion and remaining cilantro. Offer tortillas and lime separately if desired.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 469.4kcalCarbohydrates: 36.4gProtein: 46.5gFat: 15.3gSaturated Fat: 5.1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 6gCholesterol: 103.2mgSodium: 536.2mgPotassium: 1361.6mgFiber: 11.8gSugar: 6gVitamin A: 483.1IUVitamin C: 18.3mgCalcium: 111.4mgIron: 5.4mg
Notes
Timing requires already-cooked beans and a tender steak cut. Chuck and other stew cuts are not suitable for this short cooking schedule. Keep leftovers with their broth, refrigerate promptly, use within 3 to 4 days and reheat to 165°F (74°C).
Estimated nutrition is one-quarter of the batch, including all bacon fat and the onion/cilantro toppings, excluding tortillas and optional lime. Calculation uses the listed gram weights and USDA FoodData Central SR Legacy top sirloin, separable lean only, raw (FDC 174055), raw bacon, unsalted cooked pinto beans, vegetables, water and 3 g salt. It is not a laboratory analysis and does not adjust for vitamin loss during cooking. Trans fat is omitted because the selected beef record does not establish it; missing is not zero.
