Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1/2 recipe chili base (see
-recipe)
1 t vegetable oil
1/2 lb skirt (or flank steak)
3 garlic cloves,finely minced
1/8 t allspice,Ground
1/2 c chicken stock (or
-low-sodium)
-chicken,broth
8 jumbo shrimp and,Peeled
-deveined
1 salt,as desired
1/2 bn cilantro,chopped
12 corn tortillas
1 c sour cream

PREPARE OR DEFROST chili base. Heat the oil in a Dutch oven over
high heat on top of the stove. Add the steak and brown well on both sides. Pour off the fat and add the chili base, garlic, allspice and stock. Bring to a boil and place, covered, in the oven. Turn oven to 325F and cook for 1 to 1 1/2 hours or until the steak is falling apart.
Add the shrimp, return to the oven and cook, uncovered, another 10 to
12 minutes. Taste for salt and add if desired. Using a fork, shred
the steak with the other chili ingredients. Arrange the chili on a
serving platter or in individual bowls and sprinkle with chopped
cilantro. Serve with warm tortillas instead of bread and pass sour
cream on the side.

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