Boil the tomatillos and onion in 3/4 cup water (about 180 ml). Cut the beef into small cubes, or buy it pre-cut for 'carne en su jugo' if available. Set aside. Dice the bacon into small cubes as well.

In a pot, add very little or almost no oil and cook the bacon until it releases its fat and turns golden, being careful not to burn it. Add the beef and stir with the bacon. Cover and let the beef release its juices.

Blend the tomatillos, cilantro, and onion until smooth. Pour this mixture over the beef, season with bouillon, and if it gets too dry, add more water. Once the beef is tender, remove from heat.

Serve topped with chopped onion and cilantro. Add a few drops of lime juice and enjoy.