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Guadalajara's famous beans and beef cooked in their own juices with bacon and fresh toppings. This high protein, healthy dish supports calorie deficit and clean eats with bold, savory flavors.
In a large Dutch oven or pot, cook the chopped bacon over medium heat until crisp. Remove the bacon and set aside, reserving the bacon fat in the pot.
Increase the heat to medium-high and add the beef sirloin strips to the pot. Sear the beef in batches if necessary, so it browns properly without steaming.
In a blender, combine the tomatillos, half of the onion, garlic, jalapeño, and half of the cilantro with 1 cup beef broth. Blend until smooth.
Pour the tomatillo mixture into the pot with the beef. Add the remaining beef broth, pinto beans, remaining onion, and cooked bacon. Stir in salt, black pepper, and ground cumin.
Bring to a simmer, cover, and cook on low heat for 30-40 minutes. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro, radishes, diced avocado, and lime wedges.
