Northern-Style Shredded Beef with Tomatoes (Tacos)

Ingredients

1 lb Beef Chuck Roast or flank or brisket; well trimmed and cut into 1 1/2 inch pieces

1 tsp Salt

1 medium Onion

3 cloves Garlic peeled

2 medium Tomato roasted or boiled (page 352), cored, peeled and chopped (or 15 oz can tomatoes, drained and chopped)

2 large Green Onions root ends removed and chopped in 1/4 inch pieces

2 medium Serrano Chili or 2 jalapenos; stemmed, seeded and finely chopped

¹/₂ tsp Salt

Steps

1 THE MEAT: Bring 2 quarts water to a boil in a large saucepan, add the meat and salt then skim off an grayish foam that rises during the first few minutes of simmering.
2 Slice half of the onion and half one clove garlic; add to the meat.
3 Partially cover and simmer over medium to medium-low heat until the meat is very tender, 45 minutes to 1 1/2 hours, depending on the cut. Let the meat cool in the broth, if there is time.
4 Strain the liquid and spoon off all the fat that rises to the top; set the broth aside.
5 Finely shred the meat then dry with paper towels.
6 FINISHING THE SHREDDED BEEF: Dice the remaining onion and mince the remaining garlic. Heat the oil in a large, heavy skillet over medium-high.
7 When hot, add the onion and shredded beef and sir frequently for 8 to 10 minutes, until well browned. Reduce the heat to medium, add the garlic, tomatoes, green onions and chiles, and cook, stirring frequently, until the tomatoes have softened, about 4 minutes.
8 Stir in 2/3 cup of the reserved broth, then simmer until the liquid has evaporated, 10 to 15 minutes. Season with salt and it\'s ready