Carne En Su Jugo, Estilo Tapatio

Ingredients

• 1/2 lb good-quality bacon, cut into small sticks
• 1 lb beef sirloin tip, thinly sliced on the diagonal and then coarsely chopped
• 4 cups homemade rich beef broth or homemade beef stock
• 2 chipotle chiles in adobo
• 2 small bay leaves
• 2 teaspoons sea salt
• 1 teaspoon ground pepper
• 1/2 lb dried beans, soaked, cooked and drained (red beans, or black beans or white beans) or 2 cups beans, canned & drained (red beans, or black beans or white beans)
• 1/2 cup chopped cilantro
• 8 large spring onions, sliced horizontally
• 4 serrano chilies, minced or 2 jalapeno chiles, minced
• 2 limes, quartered
• avocado, slices

Directions

1. 1

   In a frying pan, slowly fry the chopped bacon over medium-low heat until crisp, then remove with slotted spoon and drain on paper towels.

2. 2

   Raise the heat to med-high and cook the beef in the bacon drippings for about 2 minutes.

3. 3

   Remove the beef with a slotted spoon, and place in a large, heavy pot.

4. 4

   Put chipotles in a blender with about 1 cup of the beef broth, and blend until smooth.

5. 5

   Add the chile-beef liquid to the large pot, along with the remaining beef broth, the bay leaves, salt and pepper.

6. 6

   Bring to a boil, then reduce heat to low.

7. 7

   Cover and simmer until the meat is tender, approximately 20 minutes.

8. 8

   Warm the beans over med-low heat.

9. 9

   When meat is cooked, divide the beans among 4 bowls, then ladle the meat and the broth over the beans.

10. 10

    Garnish with the bacon and cilantro, and lay 2 onions along the rim of each bow, as well as the avocado slices.

11. 11

    Pass the diced serranos and limes at the table, and enjoy with good-quality tortilla chips.