In a large, heavy pan with a lid, over medium heat, saute onions, chilies, red chile flakes, Tabasco, black pepper and cumin, adding a little water only as needed to keep the mixture from sticking. Stir frequently, cooking until the onion is transluscent and tender.

Add tomatoes with their liquid and stir well. Cook for 3-5 minutes. There won't be much liquid at this point.

Add beef. Reduce heat to simmer, cover pot and cook, stirring occasionally, for 1-1/2 hours or until beef is thoroughly tender. When beef has cooled, refrigerate overnight.

The next day, shred beef pieces, using fingers. Skim and fat from cooking juices and return beef to pan. Reheat over low heat and serve.

This is especially good as a change from bacon or sausage for breakfast or brunch, and is also good served rolled in warmed flour tortillas for lunch or dinner.

grams saturated fat, 26 percent of calories come from fat); 80 milligrams cholesterol; 254 milligrams sodium.