Carne en su jugo

Step 1: Put 1 ⅛ lb fresh tomatillos, 2 jalapeño or serrano chillies and 3 cloves garlic in a saucepan, cover with water and simmer over a medium heat until the tomatillos turn olive green and soften but have not burst.

Step 2: Lift them into a blender with 1 bunch fresh coriander, ¼ tsp ground cumin and 250 ml of 1 cup beef stock and blend until smooth.

Step 3: Fry 7 oz smoked streaky bacon in a wide heavy pot over a medium heat, stirring, until crisp and the fat has run out. Lift it out with a slotted spoon onto kitchen paper and keep it for the top.

Step 4: Pour off all but 2 tablespoons of the bacon fat. Add 1 white onion and cook over a medium heat until soft and translucent.

Step 5: Season 1 ½ lb beef sirloin or flank steak with 1 tsp salt and ½ tsp ground black pepper, turn the heat up to high and add the beef in two batches, stirring, until it loses its raw red colour and gives up its juices. Don't crowd the pot: if all the beef goes in at once it stews grey and tough instead of searing.

Step 6: Pour in the tomatillo sauce and the rest of 3 ¼ cups beef stock, bring to a gentle simmer and cook, partly covered, until the beef is tender when bitten and the broth tastes rounded. Keep it at a lazy bubble: boiling hard is the usual reason the thin beef turns tough and stringy.

Step 7: Stir in 1 ⅛ lb cooked pinto beans and simmer until heated through. Taste and add salt; the broth should be tangy, savoury and gently hot.

Step 8: Ladle into deep bowls and top with the crisp bacon. Bring 1 white onion, 0.5 bunch fresh coriander, 8 radishes, 3 limes and 12 warm corn tortillas to the table for everyone to add as they like.