Machaca (Authentic Mexican Shredded Beef)

• 1 lb boneless beef chuck
• 1 cup water
• 6 peppercorns
• 1/4 medium onion
• salt
• 1 garlic clove
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 1/2 medium onion, chopped
• 1 california chili pepper, roasted, peeled (or 1 roasted and peeled poblano chili, or 1 canned whole green chili)
• 2 small tomatoes, peeled, chopped (1/2 pound)
• 1/4 teaspoon ground cumin
• fresh ground pepper (to taste)

1. Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
2. Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
3. Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
4. NOTE: Can be served as a main dish or in tacos or other tortilla dishes.

boneless beef chuck, water, peppercorns, onion, salt, garlic, salt, vegetable oil, onion, california chili pepper, tomatoes, ground cumin, fresh ground pepper

Taken from www.food.com/recipe/machaca-authentic-mexican-shredded-beef-120062 (may not work)