- About 2-3# of lean beef (flank steak, chuck steak, or thick top sirloin). Trim most of fat off
- 10 or more cloves garlic (7 whole and unpeeled, 3 will be chopped)
- Several grindings of coarse black pepper
- Salt to taste
- About 4 jalapeno or other spicy chile peppers (roasted and peeled, or even canned jalapenos)
- About 1/2 small can of roasted mild green chiles (e.g. Ortega chiles), or 1 Anaheim pepper, roasted, peeled
- 2 onions sliced
- About 2 Tablespoons oil
- Bit of ground cumin, oregano to taste (optional)
- Bit of cilantro (small handfull) chopped, to taste
- Place beef in hot cast-iron or other heavy pan for simmering. Saute a few minutes to brown slightly, add a little oil if needed
- Add water or broth to cover (e.g. half chicken broth, half water), 7 unpeeled garlic cloves, and black pepper. Cover tightly and simmer over low heat until tender and well cooked (about 3 hours typically). Check occasionally and add liquid if needed.
- When meat is tender, remove from heat and let cool in cooking liquid. Once cool, pull meat apart in shreads with fingers or fork and return to broth
- Heat oil in large heavy pan and add remaining garlic cloves (chopped) and onion, and saute about 5 minutes, until soft, then add chiles and spices
- Cook again, uncovered over medium heat, until flavors blended and much of the liquid has evaporated. A large wide pan helps speed this up (may take over 30 minutes to evaporate all liquid). Add cilantro a few minutes before done, salt to taste, adjust seasonings.
Serve with tortillas, salsa and other fixings. One way its served in Mexico is with a fried egg on top, can add diced potatoes... lots of possibilities!