• Add water into a large saucepan, and place in the meat, the peppercorns, salt and a quarter of a medium onion and bring to a boil. Once boiling, lower the heat, cover and simmer for approximately 1 ½ hours or until the meat becomes very tender.
• Turn off the heat and allow to cool. Drain the meat, reserving 1/3 cup of the broth.
• Crush the garlic into a cup and stir vigorously with 1/4 teaspoon of salt until it thickens into a paste.
• Heat some cooking oil in a large skillet and add in the chopped onion and garlic paste and cook until the onion has softened and become translucent.
• Slice the chili intro short strips and add them along with the tomatoes into the pan. Sauté everything for 3-4 minutes.
• Add the cooked meat, cumin and some freshly ground pepper to taste.
• Continue cooking until the meat is hot throughout then stir in the reserved broth and season with more salt if necessary.
• Serve warm as a main dish or tacos or other tortilla dishes.

Enjoy!