 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
This is pure comfort food in a lot of parts of Mexico. One bite of this delicious soup/stew will make you a fan forever! I got the recipe off of a low carb recipe site and modified it for our tastes. For the low(er) carb version leave out the beans and serve with low carb tortillas. DELICIOUS!! Ingredients:
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 |
fresh lime |
sour cream |
diced onion |
chopped cilantro |
flour tortillas or corn tortilla |
Directions:
1. Brown the bacon in a large dutch oven. Add the beef and cook until brown (leave the bacon grease in the pot).
2. 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.
3. Add the tomatillo/cilantro/garlic sauce and the rest of the strained tomatillo liquid to the beef and bacon. Add salt to taste.
4. Stir in pinto beans and bring to a boil. Reduce heat and simmer until beef is tender, about 1 hour.
5. Ladle into bowls and serve with fresh lime, sour cream, diced onion and cilantro as garnish.
6. Serve corn or flour tortillas on the side.
|
|