Trim the fat, gristle and connective tissue from the meat. Fry The trimmings in a large (3-4 quart) stockpot until about 2 tablespoons ( for 6 servings) of fat have been rendered. Discard the trimmings. Add oil to fat, set aside. Cut the meat into 1 1/2" cubes, set aside. Mince the garlic, onion and chilies together. Peel and pulp the tomatoes, Add to the onion mixture. Heat the fat, sear the meat over high heat until browned on all sides. Reduce heat. Add the tomato and onion mixture. Add all remaining ingredients except tortillas. Cover. Simmer until the meat is tender and the liquid becomes a rich sauce (1 1/2 hours). Adjust seasonings. serve with tortillas.
