1/2    Recipe chili base

           -(See RECIPE)
      1 ts Vegetable oil

    1/2 lb Skirt or flank steak

      3    Garlic cloves; finely minced

    1/8 ts Ground allspice

    1/2 c  Chicken stock

           -OR low-sodium chicken broth
      8    Jumbo shrimp

           - peeled and deveined
           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.