To "dry" the meat, toss it with the lime juice and 2 tablespoons garlic
puree, place it on a cookie sheet, and bake it for 15 minutes, stirring occasionally.
The meat should be quite dry and beginning to stiffen. If not, continue cooking
a few more minutes. The meat can be prepared to this point and then refrigerated,
To prepare the filling, heat a large skillet over moderate heat.
Add the oil, then the onion, and sauté it until it is just soft but not browned,
2 to 3 minutes.
Add remaining ingredients and cook, stirring often, for 3 to 5 minutes.