Directions

1. Begin by filling a medium-sized saucepan with water, enough to cover the tomatillos and serrano peppers. Bring the water to a boil. Meanwhile, remove the husks from the tomatillos and wash them thoroughly. Once the water is boiling, add the tomatillos and serrano peppers to the saucepan. Boil about 10 minutes until their color slightly changes. Once done, remove the saucepan from the heat and set aside to cool.

2. While the tomatillos and peppers are cooling, take a large skillet and fry the bacon over medium-high heat until evenly browned. Once done, transfer the cooked bacon to a plate lined with paper towels to absorb excess grease. In the same skillet with the remaining bacon fat, add the spring onion bulbs. Sauté for approximately 7-10 minutes, or until they’re softened. Once softened, remove the onions from the skillet and set them aside with the bacon.

3. In a blender, combine the cooked tomatillos and serrano peppers with cilantro, 2 garlic cloves, 1 cup of water, chicken bouillon, cumin, and oregano. Blend the ingredients until smooth, then set aside.

4. Season cubed steak with salt and pepper and set it in a large pot over medium-high heat. Once the steak begins to brown and release its juices, reduce the heat to medium and add the cooked bacon, spring onions, and drained beans.

5. Next, add the prepared salsa, along with 4 cups of beef stock and 2 cups of water, into the pot. Stir everything together until well combined. Cover the pot with a lid and let the mixture cook for about 15-20 minutes.

6. Once the flavors have melded together, ladle the stew into bowls. Garnish each serving with onion, cilantro, radishes, and a squeeze of lime. Serve alongside warm tortillas.