Beef in its own juices with beans (Carne en su jugo)

1. Keep the cooked (or canned, rinsed) pinto beans warm in a little of their liquid. Cut the steak into very small 1 cm pieces and season with salt and pepper.

2. Husk the tomatillos and boil with half the onion, the garlic and the jalapeño for 5 minutes; blend with a little water until smooth.

3. In a pot, fry the diced bacon for 5 minutes until crisp, lift it out, and brown the meat in its fat in batches over high heat for 3-4 minutes.

4. Pour in the green tomatillo sauce and the water, season with salt and simmer gently for 25-30 minutes until the meat is tender and the broth flavourful.

5. Put a ladle of beans into each deep bowl, ladle over the meat with its broth and sprinkle with the crisp bacon.

6. Serve with finely chopped onion and coriander, radish slices and lime.

Tip: This is Guadalajara's famous soup – the secret is cutting the meat very small, so it cooks quickly and ends up in every spoonful.