3
pounds flank steak
1-1/2
cups water
6
whole garlic, peeled
6
whole black peppercorns
8
poblano peppers, fresh
1/2
cup lard, bacon drippings, or veg.oil
2
garlic clove, peeled and sliced
1
large onion, sliced 1/8" thick
flour
tortilla (salt to taste)
1.
Cut the flank steak in half horizontally so it will fit into a large Dutch
oven.
Place
it in the pot and cover it with the water. Add the six whole cloves of garlic,
along
with the peppercorns and salt as desired. Place over low heat and bring the
liquid
to a simmer. Cover and continue cooking over low heat, turning the meat
occasionally,
until it is tender and well done, about one and a half to two hours.
2.
While the meat is stewing roast, peel and seed the peppers and slice each
pepper
lengthwise into strips an eighth of an inch wide. Set aside.
3.
When the meat is tender, remove the Dutch oven from the heat and let the
meat
cool in its own broth. When it cools enough to handle, remove it from the
broth
and place it on a cutting board. Slice the meat across the grain into strips
about
two inches across. Using your fingers, pull the meat into fine shreds. Return
it
to the broth.
4.
Heat the lard or other fat in a large heavy skillet over medium heat until it
is
rippling.
Crush the sliced garlic cloves and add to the hot fat. Sauté for one
minute,
stirring frequently. Add the sliced onions and sauté until it's somewhat
soft,
about three minutes. Add the reserved pepper strips to the pan and continue
sautéing
and stirring for about two minutes.
5.
Using a slotted spoon, transfer the peppers, onion and garlic to the Dutch
oven.
Cook the meat mixture, uncovered, over medium heat, stirring frequently until
the
flavors are blended about 10 to 15 minutes. Serve the meat hot, rolled up in
heated
flour tortillas.