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1
Combine the Maggi sauce, water, lime juice, garlic, chile, salt, and pepper, to taste, in a medium-size bowl.
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2
Slowly add the 1/2 cup of olive oil, whisking constantly.
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3
Add the beef to the marinade, making sure each piece is coated with the mixture.
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4
Transfer the meat and the marinade to a quart-size freezer bag.
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5
Seal and refrigerate for at least 8 hours or preferably overnight.
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6
Allow the meat to come to room temperature before cooking, about 30 minutes.
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7
Remove the meat from the marinade and pat dry with paper towels.
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8
Discard the marinade.
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9
In a large heavy pot, heat the vegetable oil over medium-high heat.
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10
Sear the meat on all sides, a few pieces at a time, about 4 minutes per side.
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11
Transfer the browned meat to a platter and set aside.
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12
Add the onions, peppers, garlic, and chiles to the hot pan.
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13
Saute for 5 minutes, then add the beef broth, tomatoes, oregano, salt and pepper, to taste.
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14
Mix well, then return the meat to the pan.
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15
Bring to a boil, reduce the heat, cover, and simmer slowly until the meat is very tender, about 2 hours.
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16
Transfer the meat to a cutting board and allow to rest until cool enough to handle, about 15 minutes.
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17
Continue to cook the onion mixture until most of the liquid has evaporated, about 10 minutes.
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18
Using your fingers or 2 forks, shred the meat into 2-inch-long pieces.
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19
Return the shredded meat to the pot, stir to combine, and cook until meat is very hot, about 3 minutes.
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20
Warm the tortillas over a burner or in a dry skillet over medium heat for 20 seconds.
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21
Put about 2 tablespoons of the meat mixture in the center of each tortilla, and roll into a thin burrito.
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22
Arrange them on a serving platter and garnish with lime wedges.
