Cut the beef steak into small strips. Season with salt and pepper and set aside.

Cut the bacon into small strips or leave whole, as you prefer. I used pre-chopped bacon.

In a saucepan, cook the tomatillos, jalapeños, and garlic in 3 cups of water. Then blend everything together with 1/2 onion and the cooking water. (If using canned tomatillos, just boil the jalapeños and garlic.)

Fry the bacon in a pot until crispy. Remove and place on paper towels to absorb excess grease.

In the same pot, using the bacon fat, sear the beef. When it starts to release its juices, add the blended sauce and chicken bouillon. Cover and cook over medium heat for 15 minutes.

Finely chop the cilantro and the remaining onion. Separately, sauté the green onions in a little oil.

Serve the beef with the beans and bacon, topped with onion, cilantro, sautéed green onions, and corn tortillas. I served it with freshly made tortillas.