Carne en su jugo

§ PROCEDURE

1. Prepare everything before cooking: peel and rinse the tomatillos, wash the cilantro and cambray onions, and pat the beef dry with paper towels. If using frozen meat, thaw it in the refrigerator the night before. Cut the beef into small chunks and the bacon into ½ inch pieces.
2. Make the sauce: combine 1 cup of water, the tomatillos, half the onion (roughly chopped), 1 cup of cilantro with stems, the garlic cloves, cumin, and chicken bouillon in a blender. Blend until smooth. For mild heat, add 1 seeded jalapeño. For a spicier result, add 3 serrano peppers — or both, for extra heat. Season with salt and pepper to taste.
3. In a large heavy pot over medium-high heat, cook the bacon until crispy and golden. Remove with a slotted spoon and set aside on a paper towel, leaving the rendered fat in the pot.
4. In the same pot over medium-high heat, add the beef chunks. Stir occasionally and cook until all the moisture the meat releases has evaporated and the meat begins to brown, about 10 minutes.
5. Pour the blended sauce into the pot. Add 3 cups of water, the cambray onions, and return most of the bacon — reserving a small amount for garnish. Stir to combine.
6. Bring to a boil, then reduce heat to low. Simmer uncovered for about 30 minutes, or until the meat is tender and the broth is fragrant and slightly reduced. Taste and adjust salt.
7. Serve in deep bowls with a generous portion of meat and broth, 1–2 cambray onions per serving, and a couple of large spoonfuls of cooked beans.
8. Garnish with finely chopped onion, reserved crispy bacon, fresh chopped cilantro, and slices of serrano if desired. Finish with a squeeze of lime. Serve with warm tortillas to eat all the broth.

§ OBSERVED RESULT

The broth reduces to a deep, verdant liquid — tomatillo acidity and bacon fat held in fragrant suspension. Earth specimens exhibit a predictable sequencing: tortillas are reached for before the bowl has cooled. Beans, listed as optional, are universally added. Lime application is not skipped. I have not yet determined whether the tortillas function as a utensil or as a second dish. Further study is ongoing.