Wash the meat, pat dry. Brush all over with mustard and sprinkle with salt and pepper. Heat the olive oil in a large saucepan. Peel the garlic clove and cut into 2-3 parts. Halve the chili peppers. When the oil in the pan is hot, sear the roast on all sides. Then deglaze with water until the meat is almost halfway in the water. Reduce temperature to low. Mix the meat stock, garlic and chillies into the liquid. Put the lid on the pot and simmer for 1 1/2 to 2 hours. In between (about every half an hour) turn the meat, adjust the temperature if necessary or add a little water. If the bones come off the meat easily, then the meat is good. Then take the meat out of the pot and let it cool down a bit, sift the liquid into a bowl and keep it.
When the meat is not that hot anymore, pull it apart into small strands with your hands or two forks. Discard fat and bones. Heat some oil in a large pan. Cut the onions into thin rings and the peppers into strips. Fry the onions in the pan, then add the meat and fry for about 5 minutes. Add enough roasting liquid until the base is covered approx. 1-2 cm and then simmer gently. Add paprika and stir again and again. Burrito Mix Add the spice mixture, the whole bag or a little less, depending on your taste, stir well, if it is too dry add more roasting liquid. Fry until the pepper strips have reached the desired cooking time.
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