Lentil Stew in Green Chile Broth with Chorizo and Bacon

Steps

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1. 1
   Heat oil in a large pot or clay pot. Cut bacon into medium pieces and fry until the fat is rendered and the meat is fragrant.
   ▶ ≈0:42
2. 2
   Cut beef into medium chunks. Remove the cooked bacon and use the same pot with the bacon fat to cook the beef. Season with salt and let it soften and partially color without fully browning.
   ▶ ≈0:56
3. 3
   Add small onions to the beef. Make a small slit in three serrano chiles to prevent bursting, and add them to the pot. Let them cook gently with the beef and onions to release their flavor.
   ▶ ≈1:45
4. 4
   Place tomatoes, remaining serrano chiles, garlic, cilantro, and water in a blender or molcajete. Remove the stems from the tomatoes, add salt, and blend into a smooth sauce.
   ▶ ≈2:21
5. 5
   Pour the blended sauce into the pot with the beef and onions. Add back the cooked bacon. Bring the sauce to a boil.
   ▶ ≈3:04
6. 6
   Add the pre-cooked lentils to the broth. Bring to a boil again, then simmer until the lentils are tender and all flavors have melded together.
   ▶ ≈3:16
7. 7
   Ladle the lentil stew into bowls. Serve with warm tortillas and offer extra onions and serrano chiles on the side if desired.
   ▶ ≈4:17