good-quality bacon, cut into small sticks
beef sirloin tip, thinly sliced on the diagonal and then coarsely chopped
4 cups homemade rich beef broth or 4 cups
homemade beef stock
chipotle chiles in adobo
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)
spring onions, sliced horizontally
4 serrano chilies or 2
jalapeno chiles, minced
- 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.