Ingredients:

  • 1.5 lbs beef sirloin, cut into ½-inch cubes (680g)
  • 1 tbsp olive oil (15ml)
  • 1 medium onion, finely chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 4 slices thick-cut bacon, diced
  • 1 jalapeño, seeded and finely minced
  • 1 tsp ground cumin (5ml)
  • ½ tsp dried oregano (2.5ml)
  • 8 cups beef broth (1.9L)
  • 1 (15-ounce) can pinto beans, rinsed and drained (425g)
  • Salt and black pepper to taste
  • 1 bay leaf
  • 1 cup chopped cilantro, packed
  • ½ cup finely chopped white onion
  • 2-3 serrano peppers, finely chopped
  • Juice of 2 limes (about 4 tablespoons/60ml)
  • Radishes, thinly sliced (optional)
  • Avocado, diced (optional)
  • Lime wedges (optional)
  • Corn tortillas (optional)

Instructions:

  1. Combine cilantro, white onion, serrano peppers, lime juice, and salt in a bowl. Mix well and set aside.
  2. Heat olive oil in a Dutch oven over medium-high heat. Season beef with salt and pepper. Sear beef in batches until browned on all sides. Remove beef and set aside.
  3. Add diced bacon to the pot and cook until crispy. Remove bacon and set aside. Add onion and jalapeño to the pot and sauté until softened (about 5 minutes). Add garlic, cumin, and oregano; cook for 1 minute more.
  4. Return beef to the pot. Add beef broth and bay leaf. Bring to a simmer, then reduce heat to low, cover, and simmer for 1 hour, or until beef is tender.
  5. Stir in pinto beans. Simmer for another 15 minutes to allow flavors to meld. Taste and adjust seasoning with salt and pepper.
  6. Ladle into bowls, top with cilantro-onion salsa, crispy bacon, and your desired garnishes (radishes, avocado, lime wedges). Serve with warm corn tortillas.