© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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½ pound of thin sliced bacon, the leaner, the better, finely chopped
1 pound of non-fatty beef such as sirloin tip or top round, sliced thinly and then chopped.
4 cups beef broth
2 chiles in adobo
salt, to taste — but mind the bacon!
pepper, to taste
2 cups cooked, drained Flor de Junio or Anasazi beans — save the pot liquor for poaching eggs or soup
½ cup cilantro, chopped
green onions, grilled
fresh serrano or jalapeño chiles
In a frying pan, slowly fry the bacon until done. Remove the bacon pieces with a slotted spoon and allow to drain on paper toweling. Add the beef to the bacon drippings and sauté for about 2 minutes. Transfer beef to a large, heavy pot.
In a blender, place 1 cup of the broth with 2 or 3 chipotles en adobo and blend well. Add to the pot with the beef and add the other 3 cups of broth and salt and pepper. Bring to a boil and then reduce to a low simmer for 20 minutes.
Heat the beans in a saucepan and when warm, divide among individual serving bowls. Ladle the meat with its broth into the bowls and sprinkle with bacon and cilantro. Place some onions along the side of the bowl and pass the limes and peppers at the table.