Mexican Recipes

Machaca (Shredded Beef)

Machaca

Ingredients

  • 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

Instructions

  1. 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.
  2. Heat oil in large skillet over medium heat. Add onion and garlic; cook until onion is soft, 4 to 5 minutes.
  3. 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 to 20 minutes.
  4. Serve with warm flour tortillas and sour cream, shredded cheese, shredded lettuce, diced tomato and salsa.

Notes

Photo credit: crepesofwrath / CC BY



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