 Summary
Mexican food here in Texas is an art form. We have Traditional, Homemade, Authentic, Competition, Cook Offs, Regional (by Mexican State) and my favorite Tex Mex. Everybody has their idea of how it should be made. Everybody has their favorite dish. Enter your recipes on our site and you could win some of our cookware if we feature it on our website. Good Luck!
Here's a soup that will get you started. Enjoy!
Cookware used in Recipe
 12 inch Large Skillet with Cover View
 12 inch Saute Skillet View
 3 Quart with Cover View
Prep Time
30 Minutes
Servings
2 - 4
Ingredients: 4 tomatillos, husks removed, rinsed 4 serrano chiles, seeds removed 2 garlic cloves 6 cups homemade beef stock or low sodium beef broth ½ cup chopped cilantro, plus more for serving 3 cups cooked Mayocoba beans or 3 cups pinto beans (from two 15-ounce cans), rinsed 4 slices bacon 8 chiles de árbol, seeds removed 2 Tbls. vegetable oil, divided 6 spring onions, halved lengthwise if large, or 1 medium white onion, cut into 8 wedges 1½ pounds flank steak Kosher salt, freshly ground pepper Chopped white onion, sliced radishes, sliced avocado, and warm corn tortillas (for serving).
Directions: Bring tomatillos, chiles, garlic, stock, and ½ cup cilantro to a simmer in the 3Qt. Saucepan over medium heat. Simmer 10 minutes. Let cool slightly, then transfer to a blender and blend until smooth. Return to pot and add beans; keep warm.
Cook bacon in the 12 inch Large Skillet over medium heat until brown and crisp, 8–10 minutes. Transfer to paper towels. Let cool, then crumble.
Toast chiles in bacon fat over medium heat, tossing occasionally, until just beginning to darken. Transfer to plate with bacon. Wash skillet.
Heat 1 Tbsp. oil in skillet over medium. Cook spring onions, cut side down, until browned, about 5 minutes. Transfer to pot with beans. Add remaining 1 Tbsp. oil to skillet and increase heat to medium high. Season steak with salt and pepper and cook until deep brown all over, about 5 minutes per side (it should be well browned on both sides but can be very rare in the center as it will cook more in the soup). Transfer to a cutting board and let rest at least 10 minutes before slicing against the grain about ¼" thick. Cut crosswise into 1" pieces. Add to soup; taste and season with salt and pepper if needed.
Serve soup topped with bacon, chiles, cilantro, white onion, radishes, and avocado, with tortillas alongside. |
