Carne en su Jugo (Meat in its Juices)

Ingredients

• 6 slices bacon 
• 31 ounce pinto beans canned
• 4 teaspoons chicken soup base 
• 2 pounds flank steak cut into 1/2-inch squares
• 6 tablespoons cilantro leaves fresh chopped
• 1 clove garlic peeled
• 6 servings ground pepper black to taste
• 1  lime cut into 6 wedges
• 0.5  onion chopped
• 3  serrano chile peppers seeded chopped
• 4  tomatillos fresh
• 3 cups water 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• blender

Directions

1. Combine the tomatillos, serrano peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes.
2. Remove the pan from the heat and allow to cool.
3. Transfer the contents to a blender and blend until smooth. Set aside.
4. Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes.
5. Drain on a paper towel-lined plate. Crumble the bacon and set aside.
6. Place a non-stick skillet over medium-high heat; cook the flank steak in the hot skillet until completely browned.
7. Pour the tomatillo mixture over the beef and bring to a boil. Stir the chicken bouillon into the mixture, and reduce heat to medium. Cover the skillet and simmer until tender, at least 30 minutes and up to 1 hour.
8. Meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed. Stir the bacon and pinto beans into the flank steak mixture; divide the mixture between 6 bowls.
9. Garnish each with onion, cilantro, black pepper, and a lime wedge.