1 tablespoon vegetable oil
1 pound beef tenderloin
3 onions, chopped
2 tomatoes, chopped
1 red onion, chopped
2 (14 ounce) cans whole peeled tomatoes, with liquid
4 green chile peppers, seeded and diced
1 teaspoon ground black pepper
1/4 teaspoon ground cardamom (optional)
1 tablespoon chopped fresh parsley
1/2 cup chopped petit or grape chile peppers
1/4 teaspoon crushed red pepper flakes (optional)
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. When pan is hot, saute the beef, onions, tomatoes in oil, and red onion in oil for 2 minutes. Stirring constantly, cook for 5 minutes, or to desired doneness. While meat is cooking, tear meat into strips and place in bag or plastic bag.
Stir in tomatoes, green peppers and black pepper flakes.
Transfer meat in a patty from one end to the other. Roll together, patting edges together.
Bake in preheated oven until internal pork temperature reaches 145 degrees F (63 degrees C). Salt pork before cutting into 1 inch cubes.