5 lbs. beef chuck, cut into 4" strips
1 oz. table salt
1/3 oz. garlic powder
1/2 tsp. cumin
1 tsp. bay leaves
1 oz. clarified butter
1/2 tsp. garlic puree
1/2 lb. sliced yellow onion
2 lbs. diced tomato
1/2 tbsp. oregano
1 tsp. black pepper
Water, enough to cover
Green chilies

Place meat into medium sized pot. Add garlic, cumin, bay leaf and enough water to cover meat. Bring to a boil. Lower the heat and simmer until meat is very tender, approximately 1 hour. When meat is cooked, drain all the liquid and break up with bean masher. Using rice strainer, deep fry shredded beef until semi-dry and crisp, approximately 30 seconds. Saute the garlic and onion with the butter in saute pan. Add beef, tomato, chili and spices. Continue to simmer until most of the moisture cooks off and is very dry.