Beef
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Carne en su Jugo (Meat in its juices)
Prep
cook
total
Ingredients
- 8 slices bacon, cut into small pieces
- 3 güero peppers (or banana peppers)
- 3 green onions (spring onions)
- 2 lbs sirloin steak, cut into bite-sized pieces (or your favorite cut of beef)
- Salt and black pepper, to taste
🥣 Green sauce
- 10 tomatillos
- 2 jalapeños
- 1 small piece of onion
- 2 garlic cloves
- 1 handful fresh cilantro
- 1 teaspoon chicken bouillon
- 2 tablespoons Spanglish Asadero Chile Verde seasoning
- 2 cups water
🍽️ For serving
- Freshly cooked pinto beans
- Chopped onion
- Chopped cilantro
- Reserved crispy bacon
- Warm corn tortillas
Chile Verde
Directions
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and set aside, leaving part of the bacon grease in the pan.
- In the same skillet, add the güero peppers and green onions. Cook until lightly charred and slightly softened, then remove and set aside.
- Add the beef to the same skillet. Season with salt and black pepper, stir well, and cook over medium-low heat for 10–15 minutes, allowing the meat to release its natural juices.
- While the beef is cooking, prepare the green sauce. In a blender, combine the tomatillos, jalapeños, onion, garlic, cilantro, chicken bouillon, Spanglish Asadero Chile Verde seasoning, and water. Blend until smooth.
- Once the beef is cooked but still has its natural juices in the pan, pour in the green sauce. Return the cooked peppers, green onions, and most of the crispy bacon to the skillet, reserving a little bacon for garnish.
- Stir everything together, cover, and cook until the sauce begins to simmer.
- Serve hot with freshly cooked pinto beans, chopped onion, cilantro, the reserved crispy bacon, and warm corn tortillas.
