Carne En Su Jugo (Meat in Its Juices)

Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes.

Drain on a paper towel-lined plate.

Crumble the bacon and set aside.

Combine the tomatillos, serrano peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes.

Remove the pan from the heat and allow to cool.

Transfer the contents to a blender and blend until smooth.

You can skip the simmering step and blend all the ingredients raw with a few pieces of browned flank steak if you like.

Place a non-stick skillet over medium-high heat; cook the flank steak in the hot skillet until completely browned.

Pour the tomatillo mixture over the beef and bring to a boil.

Stir the chicken bouillon into the mixture, and reduce heat to medium.

Cover the skillet and simmer until tender, at least 30 minutes and up to 1 hour.

Meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed.

Stir the bacon and pinto beans into the flank steak mixture; divide the mixture between 6 bowls.

Garnish each with onion, cilantro, black pepper, and a lime wedge.