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

1. Simmer meat, sliced onion, and black pepper in water until very tender, about 2 hours.
2. Drain, and cool until meat is cool enough to handle.
3. Discard bone and fat; shred meat.
4. Heat oil in large skillet over medium heat.
5. Add onion and garlic; cook until onion is soft, 4-5 minutes.
6. In a blender, puree Rotel tomatoes (including liquid), tomato sauce, spices, and salt.
7. Add to meat.
8. Simmer until meat absorbs most of sauce, 15-20 minutes.
9. Serve with warm flour tortillas and desired garnishes (sour cream, cheese, lettuce, tomato, salsa, etc.
10. ).

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)