Heat the oil in a large pan over medium-high heat.
Cook the meat until browned.
Remove excess fat.
Add tomato paste, beef broth, and water.
Season with garlic, chili powder, cumin, pepper, salt, and serrano chiles.
Reduce heat and simmer for 8 to 12 hours.
The longer it cooks, the more tender it will become.
Once the meat is ready, dissolve the cornstarch in a small amount of water and add it to the pan with the meat, letting it cook until the broth thickens, about 5 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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