1. To prepare garlic puree: Peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary.

2. To prepare meat: In an 8-quart stock pot, bring water to a boil. Add 1/4 cup garlic puree and meat and return to a boil. Skim off excess fat, reduce heat, and simmer about 2 hours, or until meat is tender, removing fat frequently. Remove meat and set aside until cool enough to handle. With fingers, shred meat along the grain into 1/2-inch wide strips.

3. Preheat oven to 325 degrees. Spread shredded meat in a single layer on a large cookie sheet and sprinkle with lime juice mixed with ¼ garlic puree. Roast meat until brown, about 15 minutes, stirring occasionally. Drain juices and reserve. NOTE: At this point, the meat can be covered and refrigerated for later use.

4. Heat oil in a large skillet. Sauté chilies with salt and pepper. Add onion and tomatoes and sauté briefly, then add ¼ cup garlic puree. Add meat, stirring over medium heat to brown. If too dry, add some of the reserved juices from above. Add to sloppy joes, or use as a filling for burritos, chimichangas, or enchiladas.