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.
Southwestern Beef and Pork Recipes
Mexican Beef and Pork Recipes
Southwestern Recipes Index