Guadalajara Beef and Bacon Soup with Tomatillo Broth

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This iconic Guadalajara street-food dish features thin slices of beef simmered in a tangy green tomatillo broth, served over creamy pinto beans and finished with crispy bacon, raw onion, cilantro, and a squeeze of lime. Every bowl delivers the bold, savory, smoky-meets-citrusy character that has made it a Jalisco classic.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 22 gCarbs
• 6 gFiber
• 5 gSugar
• 48 gProtein
• 1050 mgSodium
• 950 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 18 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the Soup

• 6 oz thick-cut bacon, diced
• 1 lb beef sirloin, partially frozen and thinly sliced into 2-inch strips
• 8 medium tomatillos, husked and quartered
• 3 serrano chiles, stemmed and chopped (2 for milder)
• 4 garlic cloves, minced
• 4 cups beef broth
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper

For Serving

• 2 cups cooked pinto beans, warmed
• 1/2 cup white onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Directions

1. Heat a Dutch oven over medium heat and add the diced bacon. Cook 6 to 8 minutes until the fat renders and the bacon turns crisp. Transfer bacon to a paper-towel-lined plate, leaving about 2 tablespoons of fat in the pot.
2. Season the beef strips with salt and pepper. Working in two batches to avoid crowding, sear in the bacon fat for 1 to 2 minutes per side until just browned. Transfer seared beef to a plate.
3. Add the quartered tomatillos, chopped serrano chiles, and minced garlic to the pot. Cook 3 to 4 minutes, stirring often, until the tomatillos soften and begin to break down and release their juices.
4. Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Bring to a steady simmer and cook uncovered for 12 to 15 minutes to let the flavors meld and the broth turn a vivid green.
5. Return the seared beef (and any juices on the plate) to the pot and simmer 3 to 4 minutes more until the beef is just cooked through. Taste and adjust salt and pepper.
6. To assemble each bowl, spoon 1/2 cup of the warm pinto beans into the bottom of a deep soup bowl and lightly mash with the back of the spoon.
7. Ladle the hot tomatillo broth and beef over the beans, making sure each bowl gets plenty of beef.
8. Top generously with the reserved crispy bacon, chopped onion, and cilantro.
9. Serve immediately with lime wedges on the side for squeezing over the top.

Cook’s Notes

• For the most authentic flavor, use Peruvian beans (peruano) if available; they hold their shape and have a creamy texture that stands up to the broth.
• Freezing the beef for 20 to 30 minutes before slicing makes it much easier to cut paper-thin slices against the grain.
• Splash a little of the hot broth over the beans in the bowl to loosen them and warm them through before ladling the soup on top.
• Control the heat by leaving serrano seeds in for a spicier bowl or removing them for a milder flavor.
• Serve with warm corn tortillas or a crusty bolillo roll to mop up every drop of the flavorful broth.

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