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Makes about 3 dozen, enough for 2 or 3 appetizers apiece for 12 to 20 guests.

For the filling

1 pound pork shoulder, cut into large pieces
1 pound beef chuck or sirloin tip, cut into large pieces
sea salt
10 fresh long green New Mexico or Anaheim chiles, roasted, peeled, and chopped
¾ longhorn cheese, grated
2 large ripe tomatoes, diced
1 tablespoon safflower or canola oil
1 medium white onion, finely chopped
3 cloves garlic, minced, or ½ teaspoon garlic powder
1 teaspoon dried oregano, preferably Mexican
¼ cup flour

For the Sauce

1 ½ pounds tomatoes, roasted, or one 28-ounce can tomato pieces drained
½ white onion, roughly chopped
2 cloves garlic, roughly chopped
1 teaspoon safflower or canola oil
pinch of oregano, preferably Mexican
sea salt

For the Batter

4 eggs, separated, at room temperature
½ teaspoon sea salt

For Frying

Peanut or safflower oil

Place the meat in a large, heavy pan with salted cold water to cover. Bring to a boil, lower the heat, and simmer about 1 ½ hours, until tender. Leave the meat in the broth to cool.

When the meat is cool, shred it and mix together in a large bowl with the chiles, cheese, and tomatoes.

While the meat is cooling, warm the oil in a skillet and sauté the onion and garlic over medium-high heat until they are lightly colored. Drain off the oil and add the onion and garlic to the meat mixture. Add oregano and more salt to taste and toss it all well with your hands.

While the meat is cooling, prepare the tomato sauce if using. In a blender or food processor, puree the tomatoes, onion, and garlic. In a medium-size skillet, fry the sauce in the oil for 2-3 minutes. Lower the heat, add the oregano and salt to taste, and simmer for 10 minutes. This may be prepared ahead; then reheated.