When the liquid has cooked down and the meat is just about ready to fall apart, do some last-minute tasting. This is the time to add more cumin, some extra garlic, a dash of hot sauce, another boullion cube, extra salt, or anything else that will finish out the flavor properly.
Turn the heat off, and stir in a coarsely-chopped handful of cilantro.
Serve warm. The flavor gets better after sitting in the fridge overnight.
This was a collaboration with my mother
, who did lots of chopping, photographing, and tasting.