Carne en su Jugo (Meat in its Juices)

Ingredients

• slice sbacon
• cup swater
• fresh tomatillos, husks removed
• serrano chile peppers, seeded and chopped
• clove garlic, peeled
• pound sflank steak, cut into 1/2-inch squares
• cubechicken bouillon
• (15.5 ounce) can spinto beans
• 1/2 onion, chopped
• tablespoon schopped fresh cilantro
• ground black pepper, to taste
• lime, cut into 6 wedges

Instructions

1. Place bacon in a large skillet and cook over medium high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon and set aside.
2. Combine water, tomatillos, serrano peppers, and garlic in a small saucepan over medium high heat; bring to a boil, cover, and simmer for 10 minutes. Remove from heat and allow to cool. Transfer contents to a blender; blend until smooth and set aside. (You can skip the simmering step and blend raw tomatillos, peppers, and garlic with water and a few pieces of browned flank steak if you like.)
3. Place a nonstick skillet over medium high heat; cook and stir flank steak in the hot skillet until completely browned. Pour tomatillo mixture over beef and bring to a boil. Stir in chicken bouillon and reduce heat to medium. Cover the skillet and simmer until tender, 30 minutes to 1 hour.
4. Meanwhile, heat pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed.
5. Stir bacon and pinto beans into flank steak mixture; divide mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.