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Machaca 2 (Shredded Beef)
2 pounds boneless chuck
2 cups water
Peppercorns or pepper
1/2 medium onion
1 can green chiles
1 or 2 cloves garlic, mashed with 1/2 teaspoon salt
1 tablespoon vegetable oil
1/2 onion, chopped
2 tomatoes, chopped
1/4 teaspoon cumin
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.
Cool meat in broth. Drain. Reserve 2/3 cup broth for meat.
Shred meat with fork.
Mash the garlic to make paste.
Heat oil. Add chopped onion and garlic. Cook until tender.
Add chiles and tomatoes. Cook for 1 or 2 minutes.
Add meat, cumin and fresh pepper to taste. Cook until meat is heated through.
Stir in reserved broth. Add salt if needed.
Serve in warm flour tortillas.
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