Carne En Su Jugo - cooking recipe

Ingredients

Soup
1 lb bacon, cut into 1-inch pieces
2 lbs sirloin tip steaks (I use the thin sliced sirloin and while still partially frozen, slice it into 1-inch pieces) or 2 lbs top round beef, sliced thinly and into 1-inch pieces (I use the thin sliced sirloin and while still partially frozen, slice it into 1-inch pieces)
2 (28 ounce) cans tomatillos (large cans, do not drain)
1 cup cilantro stems, and leaves
4 garlic cloves
salt
30 ounces canned pinto beans, rinsed and drained
Garnish
fresh lime
sour cream
diced onion
chopped cilantro
Sides
flour tortillas or corn tortilla

Preparation

Brown the bacon in a large dutch oven. Add the beef and cook until brown (leave the bacon grease in the pot).
Blend the tomatillos in your food processor and strain well to remove the seeds. Add about a cup of the tomatillo liquid back into the food processor and blend with the cilantro, and garlic.
Add the tomatillo/cilantro/garlic sauce and the rest of the strained tomatillo liquid to the beef and bacon. Add salt to taste.
Stir in pinto beans and bring to a boil. Reduce heat and simmer until beef is tender, about 1 hour.
Ladle into bowls and serve with fresh lime, sour cream, diced onion and cilantro as garnish.
Serve corn or flour tortillas on the side.