Salpicon de Res

(Shredded Meat Cooked with Tomatoes, Chiles, and Cilantro). Makes enough filling for 18 tacos. Cut the steaks along the grain, into 2-inch pieces. Put the meat into a saucepan with the onion, cilantro, garlic and salt, barely cover with water, and simmer until tender, about 25 minutes for skirt steak and 35 for flank. Allow the meat to cool off in the broth. Strain, reserving the broth. When the meat is cool enough to handle, remove any gristle or sinew and shred roughly. Set aside. In a heavy frying pan, heat the lard, add onion and garlic, and fry gently without browning until translucent, about 3 minutes. Add the chopped tomatoes and continue cooking over high heat, stirring and turning it over from time to time to prevent sticking, until the mixture has reduced and thickened, about 8 minutes. Add the shredded meat, chiles, cilantro and broth, taste for salt, and cook over medium heat, covered, for about 5 minutes longer. Carne Deshebrada (Shredded Beef Filling) 2 Tbs melted lard or safflower oil 2 Tbs finely chopped white onion 3 chiles serranos, finely chopped, or to taste 1/4 Lb (about 3/4 C) ripe tomatoes, finely chopped 1 cup carne deshebrada (the meat) from Salpicon de Res sea salt to taste Heat the lard in a medium frying pan. Add the onion, fresh chiles and tomato and fry over fairly high heat for about 3 minutes, turning the mixture over from time to time to prevent sticking. Add the shredded beef, mix well, and continue cooking until the juice of the tomatoes has been absorbed. Taste for salt. When the beef is shiny and just beginning to fry, about 5 minutes, remove from the heat and keep warm. Proceed from here to prepare your tacos, burritos, or other delectables as you desire.