Burrito

Method

1. Put 150 g of beef chuck in a small saucepan with 0.5 small of the onion left in one piece, 1 peeled garlic clove, 1 bay leaf and a good pinch of salt. Cover with cold water by 2 cm, bring to the boil, skim the grey foam, then lower to a bare simmer and cook covered for 1 hour 30 minutes, until the meat pulls apart under a fork.
2. Lift the beef onto a board, discard the onion piece, garlic and bay, and reserve 4 tbsp of the broth. When the meat is cool enough to handle, shred it into fine threads with two forks (carne deshebrada).
3. Finely chop the remaining 0.5 small of onion, 1 plum tomato and 1 serrano chilli. Heat 1 tbsp of lard in a frying pan over medium heat and fry the onion for 3 minutes until translucent but not coloured.
4. Add the chilli and tomato with 0.25 tsp of ground cumin and cook 4 minutes, pressing the tomato down until it collapses into a thick base. Stir in the shredded beef and the reserved broth and cook 5 minutes more over medium heat, until glossy and just moist with no liquid pooling in the pan. Season with salt and 1 pinch of black pepper.