1. Heat

In a large Dutch oven or heavy-bottomed pot over medium heat, cook the chopped bacon until it becomes crispy. Use a slotted spoon to remove the bacon, setting it aside on a paper-towel-lined plate, but leave the rendered fat in the pot.

2. Season The Beef Strips With Salt And Pepper

Season the beef strips with salt and pepper, then add them to the pot with the bacon fat. Cook the beef until it has released its juices but is not yet browned.

3. Prepare The Salsa By Blending The Tomatillos

While the beef is cooking, prepare the salsa by blending the tomatillos, 1/2 onion, garlic cloves, serrano chiles, and cilantro with about a cup of the beef broth until smooth.

4. Pour The Tomatillo-Garlic Salsa Over The Meat

Pour the tomatillo-garlic salsa over the meat in the pot, then stir in the remaining beef broth and half of the crispy bacon.

5. Bring The Mixture To A Simmer

Bring the mixture to a simmer, then reduce the heat, cover, and let it cook for about 20-30 minutes, or until the meat is tender.

6. Stir In The Cooked Pinto Beans And Their Broth

Stir in the cooked pinto beans and their broth, and let it all heat through for another 5-10 minutes.

7. Garnish Generously With The Remaining Crispy Bacon

To serve, ladle the Carne en su Jugo into bowls, and garnish generously with the remaining crispy bacon, fresh chopped onion, cilantro, and sliced radishes. Serve immediately with warm corn tortillas and lime wedges on the side.

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Recipes

A Taste of Jalisco: Beef in its Own Garlicky Juices (Carne en su Jugo)

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