Cut the beef into small cubes (or your preferred size).

Place the beef, 5 garlic cloves, and a piece of onion in a pot. (For extra flavor, add 2 tablespoons dried oregano.) Add just enough water to cover the meat and the marrow bone. Cook for 40 minutes.

Once the beef is cooked, drain to remove the garlic and onion. Set aside the broth to use later.

In a large pot, heat a little oil and fry the finely chopped bacon until crispy.

In a blender, combine the green tomatillos, cilantro, and serrano peppers. Add a little salt and some of the fried bacon (this will add texture).

Once everything is cooked and ready—beef, bacon, blended tomatillo salsa, and cooked beans—heat the pot. Add the beef, reserved beef broth, green salsa, and bacon. Bring to a boil and cook for 20 minutes. You can add the marrow bone for extra flavor. After 20 minutes, add the beans and simmer for another 15 minutes to season.

To serve, top with a little chopped cilantro, finely chopped onion, and grilled green onions. For a special touch, serve in clay bowls!