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machaca (shredded Beef) 1 (2 Pound) Beef Chuck Roast
water, To Cover Meat
1/2 Onion, Sliced
freshly Ground Black Pepper, To Taste
2 Tablespoons Vegetable Oil
1/2 Onion, Chopped
2 Cloves Garlic, Minced
1 Can Ro-tel Tomatoes And Green Chiles
1 (8 Ounce) Can Tomato Sauce
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Oregano
1/2 Teaspoon Salt
flour Tortillas simmer Meat, 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 Ro-tel 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 Sour Cream, Shredded Cheese, Shredded Lettuce, Diced Tomato And Salsa. |
