This ‘meat in its juices’ is a delicious and easy recipe from the state of Jalisco that’s going to blow your mind. A quick and hearty meal for a cold day.
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Serves
4
Onion
Garlic Clove
Smoked Streaky Bacon
Bavette Steak
Vegetable Oil
Cooked Pinto Beans
FOR THE SALSA VERDE:
Tomatillo
White Onion
Fresh Jalapeño
Garlic Clove
Fresh Coriander
Sea Salt
Caster Sugar
TO SERVE:
Small Onion
Fresh Coriander
Corn Tortilla
Serves
4
Onion
Garlic Clove
Smoked Streaky Bacon
Bavette Steak
Vegetable Oil
Cooked Pinto Beans
FOR THE SALSA VERDE:
Tomatillo
White Onion
Fresh Jalapeño
Garlic Clove
Fresh Coriander
Sea Salt
Caster Sugar
TO SERVE:
Small Onion
Fresh Coriander
Corn Tortilla
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Start by making the salsa verde: peel the onion and garlic cloves and add them to a saucepan along with the fresh tomatillos and fresh jalapeños. Cover them with water. Bring to a boil over a medium heat then lower the heat and simmer for 10 mins. Meanwhile, roughly chop the coriander.
Step 2.
Strain the vegetables from the water (don’t discard the water yet) and transfer them to a blender, adding the coriander, salt and pinch of caster sugar. Blend until smooth. If the salsa is too thick, add a splash of water until it’s the desired consistency. Set aside.
Step 3.
Meanwhile, finely chop the onion and garlic. Dice the bacon rashers and cut the bavette steak into thin strips.
Step 4.
Heat the vegetable oil in a large deep-frying pan set over a low-medium heat. Add the onion and fry for 2 mins, before adding the garlic and cooking for another minute.
Step 5.
Add the bacon and fry for 3-5 mins until the bacon is cooked and just slightly crispy (don’t overcook it). Throw in the bavette strips and fry for 3 mins until they’re just cooked.
Step 6.
Add in the pinto beans, their bean juice and the salsa verde. Lower the heat and cook for about 10 mins. Season with salt to taste.
Step 7.
To prep the garnish, finely chop the onion and coriander.
Step 8.
To serve, divide the beans between bowls and top with the chopped onion and coriander, with warm corn tortillas on the side.
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