Ingredients:

• 1 1/4 pounds skirt or flank steak
• 1 small white onion, roughly chopped
• 3 cilantro sprigs
• 2 garlic cloves, peeled and roughly chopped
• Salt
• 2 tbsp lard or safflower oil
• 1/2 cup finely chopped white onion
• 2 garlic cloves, peeled and finely chopped
• 1 1/4 pounds tomatoes, finely chopped
• 4 canned chiles serranos en escabeche
• 3 heaping tbsp roughly chopped cilantro
• 1/4 broth from cooked beef
• Salt
• 6-12 corn tortillas

Directions:

1. Cut the steaks along the grain into 2 inch wide strips. Put in saucepan with onion, cilantro, garlic and salt. Barely cover with water and simmer 25-35 minutes. Allow meat to cool in broth.
2. Strain steak preserving liquid and roughly shred pieces. In heavy frying pan, heat the lard, add the onion and garic, and fry gently without browning until translucent (about 3 mins).
3. Add chopped tomatoes and continue cooking over high heat, stirring and turning to prevent sticking, until mixture has reduced and thickened.
4. Add shredded meat, chiles, cilantro and broth. Rectify seasoning and cook, covered, over medium heat 5 more minutes.
5. Serve with warmed corn tortillas.