Christmas Burrito

Season the beef with salt and pepper. In a large pot, heat 2 tbsp of vegetable oil over medium heat. Sear the beef for 12-14 minutes, turning until golden brown. Pour in the beef broth, add 1/4 of chopped garlic, 1/3 of chopped onion, mix well, and reduce the heat slightly. Cover and simmer on low for about 3 hours. Then remove from heat and let cool. Shred the cooled beef by hand. Skim off the foam and fat from the broth and transfer it to a container.

In a saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add 1/4 chopped white onion and 1/3 garlic and cook for about 10 minutes until the onion becomes translucent. Stir in half the flour, 1 teaspoon of ground cumin, and half oregano. Cook until fragrant, then add ground chili and 1 1/2 cups of water. Stir well, increase the heat and bring to a boil. Mix thoroughly, reduce the heat and cook for another 2-3 minutes. Season with salt and pepper. Set aside.

In a small saucepan over high heat, heat 2 tablespoons of vegetable oil. Add 1/3 of the chopped white onion and half of the garlic, stir, and sauté until the onion becomes translucent. Add the remaining flour, cumin, and 1/4 teaspoon of black pepper. Cook for 2 minutes. Pour in the chicken broth and stir, scraping up any bits stuck to the bottom. Add 2/3 of the poblano peppers (chopped, seeds removed) and the remaining dried oregano. Mix thoroughly. Bring to a boil, reduce the heat, cover, and simmer, stirring, for about 20 minutes. Then transfer the contents of the saucepan to a blender and puree until smooth. Set the resulting sauce aside.

Heat the remaining oil in a large skillet over high heat. Sauté the remaining white onion and garlic. Add the minced meat and cook, stirring, for 12-14 minutes. Then pour in the remaining broth, add the poblano pepper, half of the chopped tomatoes, and lime juice. Reduce the heat and cook until most of the liquid evaporates. Season with salt and pepper to taste.

Heat the tortillas in a pan, then place beef and grated cheese on each tortilla. Wrap the burrito, tucking in the edges, place on plates, and drizzle with both sauces. Top with remaining cheese, diced tomato, lettuce leaves, and red onion.