Directions

Grill the Carne (Asada)

1. Season the Pure Black Asada Flap Meat with salt and pepper. Grill over medium-high heat for 3–4 minutes per side, until well-seared and cooked to desired doneness. Set aside to rest; do not slice yet.

Blister the Veggies

1. Grill whole jalapeños and half the sliced onion until blistered and charred, about 5–8 minutes. Remove from heat and set aside.

Make the Bacon-Tomatillo Broth

1. In a large skillet, cook the chopped Campo Grande bacon until crispy. Remove bacon, leaving the rendered fat in the pan.

2. Add garlic, the remaining sliced onion, tomatillos, and a few of the blistered jalapeños to the bacon grease. Cover and simmer until everything is soft and bubbling, about 7–10 minutes.

3. Transfer to a blender and blend until smooth and velvety.

Simmer the “Jugo” (Broth) with Beans

1. In the same pan, heat the cooked beans over medium heat. Pour in the blended tomatillo sauce. Stir in the reserved crispy bacon and the remaining blistered vegetables.

2. Let it simmer together for 5–10 minutes to infuse flavor and slightly thicken.

Slice & Serve

1. Thinly slice the rested grilled asada. Spoon a generous ladle of the warm bean-tomatillo “jugo” into bowls. Top with slices of grilled carne.

Garnish

1. Add a sprinkle of fresh white onion, chopped cilantro, sliced radishes, a dollop of sour cream, and a squeeze of lime.