Step 1

Put the sirloin chunks, short ribs, tomato, onion, garlic, jalapeños, bay leaves, rosemary, salt and pepper in a large Dutch oven or deep lidded pot. Pour in the water and bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer for 1 hour.

Step 2

Stir and add the quartered potato. Cover and continue cooking for another hour and 15 minutes to an hour and a half, until the meat falls apart when pulled with a fork. Remove from the heat.

Step 3

When you’re ready to eat, remove the potato pieces and enjoy as a cook’s treat or share with your guests. Remove and discard the bay leaves and rosemary. The tomato, onion, garlic and jalapeño will have cooked down and melted into the cooking juices.

Step 4

Transfer the meat with a slotted spoon to a small bowl or a baking sheet and, using two dinner forks or your hands, finely shred it. Discard the bones.

Step 5

Return the meat to the pot and serve hot with jalapeño salsa verde with cumin, salsa mixta de chile de árbol, chopped cilantro and white onion, avocado slices and tortillas or bread for tacos or tortas.