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Machaca 2 (Shredded Beef)




  1. In large pan combine meat, water, pepper, onion, garlic and salt to taste. Bring to boil. Cover and simmer until very tender, about 2 hours or cover and bake in oven for 3 hours.
  2. Cool meat in broth. Drain. Reserve 2/3 cup broth for meat.
  3. Shred meat with fork.
  4. Mash the garlic to make paste.
  5. Heat oil. Add chopped onion and garlic. Cook until tender.
  6. Add chiles and tomatoes. Cook for 1 or 2 minutes.
  7. Add meat, cumin and fresh pepper to taste. Cook until meat is heated through.
  8. Stir in reserved broth. Add salt if needed.
  9. Keep warm.
  10. Serve in warm flour tortillas.


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