This comforting beef and bacon soup featuring beans, tomatillos, and veggies proves that Mexico still can surprise!
Cuisine Mexican
Prep Time 20 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 6people
Calories 640kcal
Author CookingTheGlobe
Ingredients
2lbs (900g)beef (sirloin tip or top round),thinly sliced and chopped
2cupsblack or pinto beans,cooked
6cupswater
10slicesbacon,finely chopped
1medium onion,chopped
1bunch cilantro
3clovesgarlic,chopped
8medium tomatillos
2fresh peppers(Serrano or Jalapeno)
Salt and pepper
Avocado slices
Radishes
Instructions
Fry the bacon in a large pot over medium-high heat until crisp, about 6-8 minutes. Remove from pot and drain on paper towels.
Add the beef to the pot, and cook it in the bacon grease until brown.
Meanwhile, add onion, cilantro, garlic and tomatillos with 2 cups of water into a blender and blend well. You can add fresh peppers now and blend them together or just serve on side if you are not keen on spicy food.
Add the mix to the beef with another 4 cups of water. Season with salt and pepper to taste. Bring to a boil, reduce the heat, and simmer covered for about 1 hour or until the beef is tender (it depends on the cut of beef).
Divide the cooked beans among individual serving bowls. Ladle the soup and sprinkle with the bacon. Garnish with chopped cilantro, radishes and avocado slices. Enjoy!