Recipes from Mexico :: Mexican Main Dishes Meat
2 lbs. boneless chuck 2 c. water Peppercorns or pepper 1/2 med. onion Garlic 1 can green chiles Salt 1 or 2 cloves garlic, mashed with 1/2 tsp. salt 1 Tbsp. canola (or other vegetable) oil 1/2 onion, chopped 2 tomatoes, chopped 1/4 tsp. cumin In large pan combine meat, water, pepper, onion, garlic and salt to taste. Bring to boil. Cover and simmer until very tender, about 2 hours or cover and bake in oven for 3 hours. Cool meat in broth. Drain. Reserve 2/3 c. broth for meat. Shred meat with fork. Mash the garlic to make paste. Heat oil. Add chopped onion and garlic. Cook until tender. Add chiles and tomatoes. Cook 1 or 2 mins. Add meat, cumin and fresh pepper to taste. Cook until meat is heated through. Stir in reserved broth. Add salt if needed. Keep warm. Serve in warm flour tortillas.
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