Prep 15 mins
Cook 35 mins
Adapted from Savoring Mexico and tweaked for our personal tastes. This is a dish from Jalisco that is indescribably delicious. It's a gorgeous soupy, spicy dish that is somehow hearty and light at the same time. If you use canned beans or they are already cooked - it is great for a weeknight soup and a sandwich! My times are estimates, as I had to make this in steps & more steps(depending on availability of kitchen)!
- 226.79 g good-quality bacon, cut into small sticks
- 453.59 g beef sirloin tip, thinly sliced on the diagonal and then coarsely chopped
- 946.36 ml homemade rich beef broth or 946.36 ml homemade beef stock
- 2 chipotle chiles in adobo
- 2 small bay leaves
- 9.85 ml sea salt
- 4.92 ml ground pepper
- 226.79 g dried beans, soaked, cooked and drained (red beans, or black beans or white beans) or 473.18 ml beans, canned & drained (red beans, or black beans or white beans)
- 118.29 ml chopped cilantro
- 8 large spring onions, sliced horizontally
- 4 serrano chilies or 2 jalapeno chiles, minced
- 2 limes, quartered
- avocado, slices
- 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.
- Raise the heat to med-high and cook the beef in the bacon drippings for about 2 minutes.
- Remove the beef with a slotted spoon, and place in a large, heavy pot.
- Put chipotles in a blender with about 1 cup of the beef broth, and blend until smooth.
- Add the chile-beef liquid to the large pot, along with the remaining beef broth, the bay leaves, salt and pepper.
- Bring to a boil, then reduce heat to low.
- Cover and simmer until the meat is tender, approximately 20 minutes.
- Warm the beans over med-low heat.
- When meat is cooked, divide the beans among 4 bowls, then ladle the meat and the broth over the beans.
- Garnish with the bacon and cilantro, and lay 2 onions along the rim of each bow, as well as the avocado slices.
- Pass the diced serranos and limes at the table, and enjoy with good-quality tortilla chips.
Sorry! I forget the stars!
Everyone enjoyed this dish. Well, except for my daughter who thought it was too spicy because I added a bit more chipotle chiles. I will prepare this recipe again. Thanks! *update* I did pass the leftovers to my housekeeper, who is a Mexican National, and she gives you 5 stars as well! I forgot to say that I made this with ground beef as it is served here in SLP.
very good & easy to make. taste especially good with freash made beans.