Machaca (Shredded Beef)

2 pounds boneless chuck
2 cups water
Peppercorns or pepper
1/2 medium onion
Garlic
1 can green chiles
Salt
1 or 2 cloves garlic, mashed with 1/2 teaspoon salt
1 tablespoon vegetable oil
1/2 onion, chopped
2 tomatoes, chopped
1/4 teaspoon cumin

In large pan combine meat, water, pepper, onion, garlic and salt to taste. Bring to boil. Cover and simmer until very tender, about 2 hours or cover and bake in oven for 3 hours.

Cool meat in broth. Drain. Reserve 2/3 cup broth for meat. Shred meat with fork. Mash the garlic to make paste. Heat oil. Add chopped onion and garlic. Cook until tender. Add chiles and tomatoes. Cook 1 or 2 minutes. Add meat, cumin and fresh pepper to taste. Cook until meat is heated through. Stir in reserved broth. Add salt if needed. Keep warm.

Serve in warm flour tortillas.