2 lb. beef cut in 1" cubes
1/2 c. olive oil
3 bulbs garlic (whole bulbs, not just cloves)
6 green chilies (Anahiem or Hungarian)
3 jalapenos
3 green peppers
1 lg. onion
6 green tomatoes or 1 can (24 oz.) tomatillos with liquid
1 tbsp. oregano
Salt & pepper to taste

Brown cubed meat in olive oil in heavy Dutch oven. Add peppers (cut in 1 inch squares) and saute briefly. Puree tomatillos/green tomatoes in food processor and add to pot. Add garlic, herbs, salt and pepper. Simmer at least 1/2 hour uncovered. Replace liquid if necessary. Serve 1/4-1/2 cup wrapped in flour tortilla.

You can adjust the "heat" by varying the ratio of the different peppers.