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, if desired.
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.