Tacos de Machaca (Shredded Beef Taco Filling)
by Jennifer H.
SERVINGS
1 recipe scale / convert
INGREDIENTS
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
INSTRUCTIONS
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.).
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