In a hot pot, add a little oil and brown the bacon. Remove and set aside.

In the same pot, fry the chopped beef. Add the bacon back in.

In a small pot, add 2 cups of water (about 480 ml) and cook the tomatoes and serrano peppers. As soon as the tomatoes start to change color, turn off the heat.

Blend the tomatoes, peppers, cooking water, a few sprigs of cilantro, cumin seeds, and garlic clove until smooth.

Pour the blended mixture into the pot with the meat, add 1 more cup of water (about 240 ml), a little salt, and let it simmer for 25 minutes.

Separately, brown the green onions and add them to the pot. Cook for 5 more minutes.

Serve hot with cooked pinto beans, diced onion, chopped cilantro, chopped serrano peppers, and a squeeze of lime.