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1
Place the beef, water and a big pinch of salt in a large saucepan and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until the beef is very tender.
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2
Remove the beef to a bowl, reserving the broth, and set aside to cool
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3
When cool enough to handle, shred the beef with your fingers and set aside.
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4
While the beef is simmering, place the onion, tomatoes, tomatillos and chiles in a food processor or blender and puree, adding a little water if necessary.
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5
Heat the oil in a large pot over medium flame. Add the onion-tomato puree and simmer until the puree is cooked down and darkens somewhat in color, about 10 minutes. Do not burn.
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6
Add the shredded beef and about 3 cups of the broth to the onion-tomato puree and season with salt and pepper. Simmer for about 15 minutes.
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7
Stir in the potatoes, onions and a little more broth or water if necessary Simmer until the potatoes and carrots are cooked through, about 15-20 minutes.
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8
Stir in the breadcrumbs to thicken the sauce.
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9
Then stir in the chopped cilantro, adjust seasoning and serve hot with corn tortillas or rice.
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10
*Variations.
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11
Use 1 or 2 shredded fresh corn tortillas to thicken the sauce instead of the breadcrumbs if you like. If the sauce has thickened enough while simmering, neither thickener may be necessary.
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12
Add 2 teaspoon achiote seasoning to the onion-tomato puree for added flavor. Bricks of achiote seasoning can be found at many Latin markets.
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13
The potatoes and carrots can be eliminated if you like.
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14
Canned tomatoes and tomatillos work just fine in this recipe.
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15
Two cups of chopped tomatoes can be used if you would like to eliminate the tomatillos.
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16
If you can't find guajillo chiles, use anchos or pasillas. Or substitute with 1 tablespoon of paprika and 1/4 teaspoon of cayenne pepper.
