- 800 gm beef brisket, chuck or ribs, cut into 5cm pieces
- 1 onion, thinly sliced
- 3 cloves of garlic
- ¼ cup lard or vegetable oil
- 480 gm vine-ripened tomatoes, roasted, peeled and chopped (about 3)
- 2 green onions, thinly sliced
- 1 tsp chilli powder
- 1 long green chilli, thinly sliced
- To serve: <a href='http://www.gourmettraveller.com.au/wheatflour_tortillas.htm'>wheat-flour tortillas</a>
- 1Place beef in a large saucepan, add enought water to cover, add 1 tsp sea salt and bring to the boil over medium high heat. Reduce heat to medium and simmer for 5 minutes, skimming scum from surface. Add half the onion and half a clove of garlic to pan, partially cover and simmer for 3 hours or until meat is tender. Remove meat from broth, reserving broth, and finely shred using two forks.
- 2Finely chop remaining garlic and set aside. Heat lard over medium heat in a large heavy-based frying pan, add beef and remaining onion and sauté for 5 minutes or until onion is soft and beef browns slightly. Add garlic, tomato, green onion, chilli powder and green chilli and cook for 2 minutes or until tomato softens. Add 180ml of reserved broth and cook for 10-15 minutes or until liquid is reduced by half. Season to taste with sea salt and freshly ground black pepper. Serve spooned into warm tortillas.