Shredded Beef with Chilies
3 lbs. flank steak
1 1/2 C. water
6 cloves garlic
6 whole peppercorns
8 fresh California chili peppers (each about 6 inches long)
1/3 C. vegetable oil or lard
1 large onion cut into 1/8 inch slices
Place flank steak in a heavy Dutch oven with the water, 4 of the garlic cloves, the peppercorns and salt to taste. Heat over low heat to simmering. Cover Dutch oven and cook until meat is tender and well done, about 1 1/2 hours.
Roast chilies. Peel the chilies and cut into 1/8 inch wide strips. Set aside.
When meat is tender, remove from heat and allow to cool in the water. When cool enough to handle, pull into fine shreds with forks. Return the beef shreds to the liquid.
Heat oil in a skillet over medium heat and saute the remaining garlic cloves. Add onion and saute until soft, but not browned. Add chili strips and cook another 2 minutes. Add to the beef mixture and cook another 10 minutes. Adjust seasonings if necessary.
Serve with flour tortillas.