1 (4 to 6 pound) roast (eye of round, brisket or chuck), cut
into 3-inch cubes
Juice of 2 limes
3/4 cup pureed garlic
1/3 cup olive
1 cup chopped fresh roasted Anaheim chiles
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1/2 large white onion, sliced into rings
In an 8-quart stock pot bring the water to a boil. Add the meat and 1/4 cup of
the garlic puree and bring back to a boil. Reduce the heat to a simmer for about
2 hours or until meat is tender. Remove the meat and set aside until cool enough
to handle with the fingers. By hand, shred the meat into 1/2 inch wide strips going
with the grain.
Combine the lime juice with 1/4 cup of the garlic puree. Spread the shredded
meat evenly over a large pre-sprayed cookie sheet and sprinkle evenly with the lime/garlic
mixture. Place into a preheated 325 degree F oven and roast until brown and as DRY
as you like it. Skim and save the broth for possible use later.
Note: At this point you may allow the Meat to cool while further prep is done
or you may package and freeze for use later.
Chile preparation: Pierce the Chiles 2 or 3 times with a fork and place them
on the rack under the broiler, turning until they turn brown & black evenly.
Remove & place into a paper bag immediately to rest for about 20 minutes. When
cool enough to handle, gently peel away most of the fragile filmy skin.
CAUTION: Wear rubber gloves when handling chiles and DO NOT touch your EYES or
In a very large heavy skillet, sauté the chiles in the oil with the salt and
pepper. Add the onion and tomatoes and sauté briefly, adding the remaining garlic
just before adding the meat. Heat the meat thoroughly, adjusting the consistency
with the leftover broth. If too moist, allow to evaporate while heating in uncovered
Uses: This is the backbone of many fine Mexican meals such as burros, chimichangas,
tacos, and taco salads. It's great wrapped up in a large flour tortilla with
scrambled eggs, cheese and chiles.