Tacos de Machaca (Shredded Beef Taco Filling)
- 2 lb. beef chuck roast
- Water, to cover meat
- 1/2 onion, sliced
- Freshly ground black pepper, to taste
- 2 tbsp. vegetable oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 can Rotel tomatoes and green chilies
- 1 can (8 oz.) tomato sauce
- 1/2 tsp. ground cumin
- 1/2 tsp. oregano
- 1/2 tsp. salt
- Flour tortillas
- Simmer meat, sliced onion, and black pepper in water until very tender, about 2 hours.
- Drain, and cool until meat is cool enough to handle.
- Discard bone and fat; shred meat.
- Heat oil in large skillet over medium heat.
- Add onion and garlic; cook until onion is soft, 4-5 minutes.
- In a blender, puree Rotel tomatoes (including liquid), tomato sauce, spices, and salt.
- Add to meat.
- Simmer until meat absorbs most of sauce, 15-20 minutes.
- Serve with warm flour tortillas and desired garnishes (sour cream, cheese, lettuce, tomato, salsa, etc.
- ).
beef chuck roast, water, onion, freshly ground black pepper, vegetable oil, onion, garlic, tomatoes, tomato sauce, ground cumin, oregano, salt, flour tortillas
Taken from www.foodgeeks.com/recipes/6342 (may not work)