Machaca (pounded dried beef) burritos

Heat the dried beef on the grill or under the broiler for just a few minutes until a little crispy; let it cool and crisp further.

Rip the beef into little bits.

Pound it in a mortar, pushing down and twisting as you pound, until powdery and fluffy but with fibers still visible.

Roast, peel, clean and dice poblano chilies; chop tomatoes and onion; finely mince garlic.

Variation: tear the crispy pieces into a blender jar and pulse on low; a little finer and a different color, but a similar result.

Heat olive oil in a pan with a spoonful of fresh rendered pork lard; when hot, add the onions and brown them.

Add the pounded beef and stir until it turns a lighter, nutty-looking brown and is very aromatic.

Add the poblano, tomato and garlic and cook, stirring frequently, until the tomatoes almost disintegrate and the mixture comes together, sauce-like.

Fill flour tortillas with the machaca.