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Carne Machaca




Source of Recipe


(mystic)


Recipe Introduction


Slow cooked beef that can be shredded and used in taco's, enchilada's, etc...


List of Ingredients




1 Lrg. yellow onion, chopped
1 cn. Ro-tel diced tomatoes /gr. chiles, drained
1 t. crushed red chile flakes
1 T. Tobasco sauce
1/2 t. bl. pepper
1/4-1/2 t. gr. cumin
1 cn. diced tomatoes w/it's juice
2 lbs. Top Round Steak/Roast, cut into 4-5 lrg. pieces

Recipe



In a large, heavy pan with a lid, over medium heat, saut� onions, Ro*tel, red Chile flakes, Tabasco, black pepper and cumin, adding a little water only as needed to keep the mixture from sticking. Stir
frequently, cooking until the onion is translucent and tender.


Add tomatoes with their liquid and stir well. Cook for 3-5 minutes. There won't be much liquid at this point.

Add beef. Reduce heat to simmer, cover pot and cook, stirring occasionally, for 1-1/2 hours or until beef is thoroughly tender. When beef has cooled, refrigerate overnight.

The next day, shred beef pieces, using fingers. Skim and fat from cooking juices and return beef to pan. Reheat over low heat and serve.