How to make it

  • Saute the onions and garlic in the oil in a moderately sized chef's pan (generally about 4 quarts), adding the jalepenos after about a minute.
  • When translucent, add the beef, enough water to mostly fill the pot, and all ingredients except the tomatoes and black beans.
  • Simmer for hours until liquid is mostly reduced (maybe 3/4" left in the pan) and the beef is tender.
  • Scoop the beef out leaving the liquid and veggies as much as possible.
  • Shred the beef using two forks.
  • Return the beef to the remaining liquid along with the beans and tomatoes; cook until enough liquid is gone for it to make a decent burrito filling, stirring frequently. The beef will absorb a fair amount of liquid, but the tomatoes will release a lot while they cook.
  • Serve on tortillas with slices of montery jack cheese and either salsa verde or red enchilada sauce (recipes posted).
  • Keep in mind I don't measure ingredients, so all amounts are approximate, adjust to taste and heat tolerance.

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