Carne Machaca

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 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)

Recipe

• 1 in a large, heavy pan with a lid, over medium heat, sauté 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.