Serves: 4
Total Calories: 215

1 pound lean beef stew meat or flank steak
1 teaspoon salt
3 tablespoons vegetable oil
1 medium white onion, finely chopped
2 cloves garlic, finely chopped
2 , serrano chile kimmy, , minced with seeds
2 medium tomatoes, peeled and chopped
8 (6- to 7-inch) corn tortillas (or flour tortillas)

1. Cut the meat into 1-inch pieces, and put in a medium saucepan with water to barely cover. Add 1/2 teaspoon of the salt. Bring to a boil, then reduce the heat, cover the pan, and cook the meat until very tender, about 1 hour. Cool the meat in its broth, 25 to 30 minutes.

2. When the meat is cool enough to handle, strain off the broth (save the broth for another use), and shred the meat with your fingers. Reserve.

3. In a medium skillet, heat 1 tablespoon of the oil, and cook the onion and garlic until just beginning to brown, 3 to 4 minutes. Add the garlic, serrano chiles, tomatoes, and the remaining 1/2 teaspoon of salt. Cook, stirring frequently, until most of the tomato juices have cooked away, about 5 minutes. Add the shredded meat, and cook until completely heated through, about 3 minutes. Serve with tortillas.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 215
Calories from Fat: 99

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Meats
Baby Back Ribs with Tamarind
Barbecued Pork Steak Marinated in Red Chile Paste
Basic Shredded Beef
Basic Shredded Pork
Beef Fillet Strips in Onion Sauce
Beef Fillet Strips with Tomatoes, Peppers, and Onions
Beef Short Ribs
Beef Steaks with Red Chile and Wine Sauce
Beef Tenderloin Steaks, Yucatán Style
Beef Tenderloin, Huasteca Style
Beef and Cheese Volcano
Beef or Veal Tongue in Vinaigrette
Beef or Veal Tongue with Almond Sauce
Beef, Vegetable, and Red Chile Stew
Boiled Rump Roast
Breaded Veal Cutlet
Butterflied Leg of Lamb with Fiery Cilantro-Mint Sauce
Chuck Steak with Chihuahua Chile Salsa
Crisp Pork Tidbits
Crisp Shredded Pork
Durango Beef Stew
Flank Steak with Mushrooms and Green Chile Strips
Flank Steak with Tomatillo and Sweet Pepper Salsa
Grilled Beef, Sonoran Style, with Onions and Chile Strips
Grilled or Spit-Roasted Pork
Ground Pork Patties
Lamb Shanks in Ancho Chile and Red Wine Sauce
Lamb Steaks with Chili Rub
Lamb Stew, Yucatán Style
Lamb in Chile Broth
Lamb in Red Chile Stew
Lamb in Red Chile with Potatoes and Zucchini
Leg of Lamb in Chile Sauce
Liver with Onions, Raisins, and Jalapeños
Mexican Dried Beef
Mexican Meatloaf with Ranchera Sauce
Mexican Pork Sausage
Minced Spicy Pork
Oven-Barbecued Beef
Oven-Roasted Lamb, Monterrey Style
Pan-Broiled Steak with Onions and Chipotle
Pork "Tablecloth Stainer"
Pork Chops with Lime Butter
Pork Chops with Poblano Chile Sauce
Pork Loin Roast with Red Onion Sauce
Pork Roast with Peanut Mole
Pork Roast with Plantains and Tangerines
Pork Shank, Yucatán Style
Pork Stew from Puebla
Pork Stew with Pineapple
Pork Stew with Poblano Chiles and Corn
Pork Tenderloin with Red Sesame Seed Sauce
Pork Tenderloin with Serrano Chile Cream Sauce
Pork and Green Chiles
Pork and Vegetables in Yellow Mole with Masa Dumplings
Pork in Guajillo Chile Sauce with Avocado
Pork in Tomatillo Sauce
Pork in Tomato Sauce with Diced Zucchini
Pork with Black Beans and Chipotle Chiles
Pork, Vegetable, and Chile Stew
Purslane with Pork
Rib Steaks with Ancho Chile-Red Pepper Cream Sauce
Shredded Beef with Onion and Tomatoes
Skirt Steak, Guadalajara Style
Steak with Avocado Butter and Mango Salsa
Steak with Cascabel Chile and Lime
Steak with Red Chiles
Steak with Tomato and Chili Sauce
Steak, Yucatán Style, with Green Seasoning Paste
Tequila-Lime Flank Steak with Pickled Red Onions
Veal Stew in Red Pumpkin Seed Sauce
Veal in Sweet Red Pepper Sauce
Wedding Pork in Red Chile Sauce
Yucatán Grilled Pork Steak