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In an 8-quart stock pot bring the water to a boil. Add the meat and 1/4 cup of the garlic purèe and bring back to a boil. Reduce the heat to a simmer for about 2 hours or until meat is tender. Remove the meat and set aside until cool enough to handle with the fingers. By hand, shred the meat into 1/2 inch wide strips going with the grain.

Combine the lime juice with 1/4 cup of the garlic purèe. Spread the shredded meat evenly over a large pre-sprayed cookie sheet and sprinkle evenly with the lime/garlic mixture. Place into a pre-heated 325F oven and roast until brown and as DRY as you like it. Skim and save the broth for possible use later.

NOTE: At this point you may allow the Meat to cool while further prep is done or you may package and freeze for use later.

Chile preparation
Pierce the Chiles 2 or 3 times with a fork and place them on the rack under the broiler, turning until they turn brown & black evenly. Remove & place into a paper bag immediately to rest for about 20 minutes. When cool enough to handle, gently peel away most of the fragile filmy skin.

CAUTION: Wear rubber gloves when handling chiles and DO NOT touch your EYES or NOSE!

In a very large heavy skillet, sautè the chiles in the oil with the salt and pepper. Add the onion and tomatoes and sautè briefly, adding the remaining garlic just before adding the meat. Heat the meat throughly, adjusting the consistency with the leftover broth. If too moist, allow to evaporate while heating in uncovered skillet.

USES: This is the backbone of many fine Mexican meals such as burros, chimichangas, tacos, and taco salads. It’s great wrapped up in a large flour tortilla with scrambled eggs, cheese and chiles.