One of Guadalajara's favorites. Small pieces of flank steak are cooked in their juices, then mixed with whole beans and crispy crumbled bacon. It makes me feel at home!

gem

Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside.

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  • Combine the tomatillos, serrano peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove the pan from the heat and allow to cool. Transfer the contents to a blender and blend until smooth. Set aside. You can skip the simmering step and blend all the ingredients raw with a few pieces of browned flank steak if you like.

  • Place a non-stick skillet over medium-high heat; cook the flank steak in the hot skillet until completely browned. Pour the tomatillo mixture over the beef and bring to a boil. Stir the chicken bouillon into the mixture, and reduce heat to medium. Cover the skillet and simmer until tender, at least 30 minutes and up to 1 hour.

  • Meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed. Stir the bacon and pinto beans into the flank steak mixture; divide the mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.

Nutrition Facts

373 calories; protein 29.2g 58% DV; carbohydrates 27.5g 9% DV; fat 16.3g 25% DV; cholesterol 57.8mg 19% DV; sodium 860.2mg 34% DV. Full Nutrition
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Reviews (83)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/12/2011
I felt this was a very good recipe, however next time I make it I will use stewing meat.. Flank steak is for quick searing not a long simmer. Definitely not tender enough after about an hour. Also, there is no need to warm the beans ahead of time just throw them in the pot about five minutes before the soup is done. Make sure you rinse and drain the beans first or you will get a pastey taste. You don't need chicken granuels if you don't have them. Use 3 boullion cubes. Same thing. I actually used chicken "stock" (not broth) for more flavor and additional liquid. I served this with all the toppings mentioned but added Mexican shredded cheese, sour cream and crushed lime flavored Xochitl tortilla chips. These chips are very thin and crispy. Excellent!! Read More
(64)

Most helpful critical review

Rating: 3 stars
10/03/2016
I made this on a rainy day and was satisfied that I had some nice warm stew for a chilly fall day. I added a little more of the seasoning to give it more flavor i think going forward id add the cilantro into the tomatillo mixture and add the chicken seasoning stuff in there too along with pepper and salt. I paired this with cilantro rice and that boosted the flavor. I like this as a base recipe but next time I'm going to play with the add ons a bit. Read More
(3)
118 Ratings
  • 5 star values: 104
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/11/2011
I felt this was a very good recipe, however next time I make it I will use stewing meat.. Flank steak is for quick searing not a long simmer. Definitely not tender enough after about an hour. Also, there is no need to warm the beans ahead of time just throw them in the pot about five minutes before the soup is done. Make sure you rinse and drain the beans first or you will get a pastey taste. You don't need chicken granuels if you don't have them. Use 3 boullion cubes. Same thing. I actually used chicken "stock" (not broth) for more flavor and additional liquid. I served this with all the toppings mentioned but added Mexican shredded cheese, sour cream and crushed lime flavored Xochitl tortilla chips. These chips are very thin and crispy. Excellent!! Read More
(64)
Rating: 5 stars
03/21/2011
I made this recipe for my boyfriend who is from Guadalajara and he LOVED LOVED LOVED IT! I have never had this before so I have nothing to compare it to but I absolutely loved the flavor! WONDERFUL I can not wait to make when I have my family over for dinner! Read More
(51)
Rating: 5 stars
03/10/2010
My family and I loved this recipe... and I am having leftovers for lunch today! I was a little hesitant to try it since no one had rated it but I am so glad I did! Our grocery store did not have serannos, so I used jalapenos, and I cooked the onion with the meat- only because we don't like raw onion. It was really yummy. We had it with a salad with avocado dressing and sliced avocados. I liked it alone, but the rest of the family ate it with corn tortillas. I honestly didn't think combining the beans with the meat mixture would taste so good, but it was. I will make it again for sure! Thanks for the recipe! :) Read More
(37)
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Rating: 5 stars
01/28/2014
This recipe is great!! I am from Guadalajara, and I know that the traditional way of making it is, with tomatillo. But I grew up eating my mom's version without it and it is amazing as well. Now when I'm homesick, I cook it for my gringo husband. The only thing that this recipe is missing for an A+ on my end.... is to have some avocado tacos with it. Oh yes ma'am! Warm up some corn tortillas, place some avocado slices in the middle, sprinkle some salt, roll, and take a bite with every spoonful of carne en su jugo. Enjoy!! Read More
(20)
Rating: 5 stars
07/06/2011
This was great! only minor improvement would be slow cooking the meat with the tomatio sauce for a long period of time (8 hours?). Then adding the beans and bacon in about and hour before eating. Can't wait to try this one again!! Read More
(17)
Rating: 5 stars
08/04/2011
The recipe works best with very thin slices of flank steak or skirt steak. I have tried both. Last week I blended a few pieces of the browned meat with the tomatillo for added flavor and the result was even better. Read More
(13)
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Rating: 5 stars
10/25/2011
A total hit with my family. Very Yummy! I did however use fresh cooked beans (de la olla) instead of the canned which i think made the recipe even better. Read More
(13)
Rating: 5 stars
04/11/2011
We loved this recipe! I served (almost like a gravy) over plain white rice. I also had a bowl of tortilla chips on the table to dip with. DELISH!!! Our grocery store was out of serrano peppers. So I substituted 1 large banana pepper. I will try with the serrano peppers the next time. Read More
(10)
Rating: 5 stars
04/04/2011
Wonderful! We used this on toastadas and it was great with shreaded lettuce green onions and cheese. We also used the chile de arbol hot sauce from the "authentic enchiladas" recipe on this site. I've already made two batches of hot sauce to go with the leftovers of this dish! Yummy! Read More
(9)
Rating: 3 stars
10/03/2016
I made this on a rainy day and was satisfied that I had some nice warm stew for a chilly fall day. I added a little more of the seasoning to give it more flavor i think going forward id add the cilantro into the tomatillo mixture and add the chicken seasoning stuff in there too along with pepper and salt. I paired this with cilantro rice and that boosted the flavor. I like this as a base recipe but next time I'm going to play with the add ons a bit. Read More
(3)
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