Mexican Spiced Meat Mixture

Cooking MethodPressure Cooker

Ingredients

12 cups water
2 pounds flank steak
1 medium white onion, spiked with 4 whole cloves
1/2 head garlic, cut in half
2 bay leaves
1 sprig thyme
1 sprig marjoram
salt
3/4 cup olive oil or lard
6 garlic cloves, peeled and minced
2 medium white onions, cut on the diagonal
1 1/2 cup chorizo, fired
6 large tomatoes, roasted and skinned
4 garlic cloves, peeled
2 to 4 canned Chiles Chipotles, in adobo sauce, cut in strips
3 dried chiles chipotles, washed fried and soaked for 10 minutes, cut in strips
4 bay leaves
2 whole cloves, ground
1/2 cinnamon stick, 4 inches long, ground
1 teaspoon ground black pepper
Salt to taste
1/3 cup vinegar
3 Tbsp brown sugar
white rice
2 ripe avocados, sliced
1 medium onion, peeled and sliced thinly
4 canned chiles chipotles, in adobo sauce

Instructions

Serves 8-12. Bring the water to a boil in a pressure cooker or large saucepan. Add the meat, onion, garlic, bay leaves, thyme, marjoram and salt to taste. Cook for 1 1/4 hours if using a pressure cooker, or 2 1/2 hours if using the saucepan, or until the meat is tender. Add water if necessary. Allow the meat to cool in the broth. Remove from the broth and shred finely. Reserve 1 cup of the cooking broth. Heat the oil in a medium saucepan. Saute the garlic and onion. Stir in the fried chorizo, tomato, garlic, chile chipotles with adobo sauce and fried chipotles. Saute. Add bay leaves, cloves, cinnamon, pepper, salt, vinegar and brown sugar. Cook until the mixture thickens, about 45 minutes. Stir occasionally and adjust seasoning to taste. Then add the shredded meat along with a cup of cooking broth and cook another 25 minutes. If the sauce is too thin, add about 2 tbsp. of masa dissolved in 1/2 c. water. Stir into the sauce and cook until the desired consistency. (or you may use 1 tbsp. cornstarch dissolved in cold water)