Shredded Meat Cooked With Tomatoes, Chiles, And Cilantro

Ingredients

• 1¼ pounds (560 g) skirt or flank steak with some fat
• 1 small white onion, roughly chopped
• 3 cilantro sprigs
• 2 garlic cloves, peeled and roughly chopped
• sea salt to taste
• 2 tablespoons lard or safflower oil
• ½ cup (125 ml) finely chopped white onion
• 2 garlic cloves, peeled and finely chopped
• 1¼ pounds (560 g) tomatoes, finely chopped, unpeeled
• 4 (or to taste) canned chiles serranos en escabeche
• 3 rounded tablespoons roughly chopped cilantro
• ¼ cup (65 ml) broth from cooking beef
• sea salt to taste