Carne Machaca

• 1 large texas yellow onion, chopped into 1/2 inch pieces
• 1/2 cup rotel diced tomatoes with mild green chilies, juice drained
• 1 teaspoon crushed red chili pepper flakes
• 1 tablespoon Tabasco sauce
• 1/2 tablespoon fresh ground black pepper
• 1/4 teaspoon ground cumin
• 1 cup canned diced tomatoes with juice
• 2 lbs top round beef (cut into 4 or 5 large pieces)

1. In a large, heavy pan with a lid, over medium heat, saute onions, Ro-tel, red chili flakes, Tabasco, black pepper and cumin, adding a little water only as needed to keep the mixture from sticking.
2. Stir frequently, cooking until the onion is translucent and tender.
3. Add tomatoes with their liquid and stir well.
4. Cook for 3-5 minutes.
5. There won't be much liquid at this point.
6. Add beef.
7. Reduce heat to simmer, cover pot and cook, stirring occasionally, for 1-1/2 hours or until beef is thoroughly tender.
8. When beef has cooled, refrigerate overnight.
9. The next day, shred beef pieces, using fingers.
10. Skim and fat from cooking juices and return beef to pan.
11. Reheat over low heat and serve.

texas yellow onion, tomatoes, red chili pepper, tabasco sauce, fresh ground black pepper, ground cumin, tomatoes, beef

Taken from www.food.com/recipe/carne-machaca-62416 (may not work)