Machaca Beef

• Seasoning Mixture:
• 2 Tbsp Ancho Chile Powder
• 1 tsp Cumin
• 1 tsp Oregano
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 Tbsp Dehydrated Onion
• 1/2 tsp Dehydrated Garlic
• Sauce:
• 1 Tbsp Olive Oil
• 1 medium Onion, chopped
• 2 (4 oz) cans chopped Green Chiles
• 2-3 cans Ro-Tel Diced Tomatoes with Green Chiles
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 8-10 cloves Garlic, chopped
• 1/3 cup White Vinegar (or to taste)
• Cumin and Oregano to taste

1. Combine seasoning mixture in a small bowl. Rub brisket thoroughly. Place meat in a heavy Dutch Oven, and add enough water so it comes up about half way on the roast. Cook over medium heat 2-3 hours or until meat is very tender and falling apart. (Alternatively, cook meat in slow cooker with same amount of water on low for 8-10 hours)
2. Remove meat from cooking liquid and cool slightly. Trim off excess fat and discard. Cut brisket in chunks across the grain, and shred meat into strings with a couple of forks. Set aside.
3. Prepare the sauce: In a large pot, heat the olive oil. Saute the onion and garlic until softened but not brown. Add remaining sauce ingredients and simmer 15-20 minutes. Add cooked meat shreds and stir thoroughly. Cook uncovered for about 20 minutes. If mixture is too dry, add another can of Ro-Tel tomatoes.
4. Roll finished meat in tortillas and garnish with salsa, cheese, sour cream, pico de gallo, or whatever!

chile powder, cumin, oregano, salt, black pepper, onion, garlic, olive oil, onion, green chiles, rotel, salt, ubc, garlic, white vinegar, cumin

Taken from www.epicurious.com/recipes/member/views/machaca-beef-52613201 (may not work)