Instructions

1. Season the beef with salt, pepper, and cumin and place in a skillet with tomato and onion.
2. Add about an inch of water to the skillet and bring to a boil.
3. Reduce heat, cover, and simmer for 1-1.5 hours or until meat is cooked thoroughly and can be easily shredded with a fork. You may or may not need to add more water during cooking. Check on it every once in a while.
4. While the meat cooks, start on your jalapenos. You’ll want food prep gloves for this next step.
5. Use a paring knife to cut the top off of each jalapeno. Carefully use the paring knife to cut the white membrane out of the pepper. Some seeds may remain inside the jalapeno. If you prefer to have all the seeds removed, they can easily be rinsed out with some water.
6. Once the beef is done cooking, remove the beef tomato and onions from the skillet using a slotted spoon. Finely shred the beef with a fork.
7. Now is a good time to preheat the oven to 350ºF.
8. Stir lime juice and cilantro into the beef mixture then stuff it into the jalapenos.
9. Wrap a piece of bacon around a jalapeno. Cut off excess bacon and secure the ends with toothpicks. Repeat for all remaining peppers. (I cut my bacon into 2-3 pieces lengthwise first to make it into more of a spiral than a wrap.)
10. Bake stuffed jalapenos in a metal baking dish for 25-30 minutes, or until bacon is cooked to your liking.