Heat a little oil in a skillet and fry the bacon until crispy. Remove the bacon and drain on paper towels, but reserve the fat left in the skillet.

Pour the reserved bacon fat into a large pot. Start frying the beef and let it release its juices, stirring constantly. I like to add a few green onions (Cambray onions) at this point for extra flavor and leave them in for the whole cooking time. Season with salt and pepper, and cook over low heat.

Separately, cook the tomatillos and chiles in 3 cups of water. Then, use that cooking water to blend them with the garlic cloves, 3 tablespoons of cilantro, and 1/4 onion.

Pour the blended sauce over the beef in the pot. You can strain the sauce or not, as you prefer. Add enough water to cover the meat and add the chicken bouillon cube. Cook over medium heat for about 10 minutes or until the beef is tender.

Serve hot. Add the cooked beans (without their broth) and the fried bacon. Serve with the green onions, radishes, cilantro, onion, and fried tortillas.

Serve generously—this is a unique dish! Top with radishes, lime wedges, chopped onion and cilantro, hot sauce, and avocado.