Servings: 6

Ingredients

• 16 oz flank steak, cut into strips
• 2  boneless skinless chicken breasts, cut into strips
• 3 slices bacon
• 1 ½ tbsp neutral oil
• 2 cups beef stock
• 1 cup chicken stock
• 15 oz tomato sauce
• 8 oz pinto beans, drained
• ½ cup chopped spanish onion
• 6 cloves roasted garlic, pressed
• 1  tbsp ancho chile powder
• 6 serrano peppers, diced (adjust to taste)
• 1  tsp cumin
• ½ tsp cocoa powder
• ¼ tsp apple cider vinegar
• 1  tbsp dry sherry
• 1 tbsp butter
• Dash of hot sauce
• Salt & pepper to taste
• Garnishes (optional)
  • Grated Monterey jack cheese
  • Ripe avocado cut into slices
  • Jalapeño slices
  • Chopped scallion
  • Mexican crema or sour cream

Directions

• Fry the bacon in a large skillet until crisp, set aside.
• Add the oil to the bacon drippings over medium heat, then sauté the beef and chicken until browned on all sides.
• In a large pot over medium heat add both stocks, crumble in the cooked bacon, add all other remaining ingredients, plus the cooked meat.
• Bring to a boil then simmer for 10-15 minutes.
• Serve in a molcajete (if you have one) with corn tortillas or spoon over sopes.
• Garnish and enjoy.

Molcajete – traditional Mexican mixing bowl

Suggested Pairings

Malbec, Tempranillo, or Cabernet Sauvignon