For the broth: Cook the tomatillos, onion, garlic, and serrano pepper with 1 cup (240 ml) of water. Once cooked, blend them with the cilantro and salt.

Cut the bacon into small pieces and fry in a pot. Once browned, set aside half for later. If using, brown the Cambray onions in the same pot and set aside when ready. Using the bacon fat, sear the seasoned beef over medium-high heat and let it release its juices. After a few minutes, add the blended broth and the rest of the liquid, half of the bacon, and bring to a boil.

To serve, first add the beans to the bowl, then the beef in its broth, and top with onion, cilantro, and bacon. Serve with tortillas, lime, and your favorite salsa.