Carne En Su Jugo, Estilo Tapatio

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)!

• Ready In: 50 mins
• Serves: 4-6

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 4  cups  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 or 2  jalapeno chiles, minced
• 2  limes, quartered
•  avocado, slices

Directions

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. Raise the heat to med-high and cook the beef in the bacon drippings for about 2 minutes.
3. Remove the beef with a slotted spoon, and place in a large, heavy pot.
4. Put chipotles in a blender with about 1 cup of the beef broth, and blend until smooth.
5. Add the chile-beef liquid to the large pot, along with the remaining beef broth, the bay leaves, salt and pepper.
6. Bring to a boil, then reduce heat to low.
7. Cover and simmer until the meat is tender, approximately 20 minutes.
8. Warm the beans over med-low heat.
9. When meat is cooked, divide the beans among 4 bowls, then ladle the meat and the broth over the beans.
10. Garnish with the bacon and cilantro, and lay 2 onions along the rim of each bow, as well as the avocado slices.
11. Pass the diced serranos and limes at the table, and enjoy with good-quality tortilla chips.