Carne Machaca

Directions

1. 1
   In a large, heavy pan with a lid, over medium heat, saute onions, Ro-tel, red chili flakes, Tabasco, black pepper and cumin, adding a little water only as needed to keep the mixture from sticking.
2. 2
   Stir frequently, cooking until the onion is translucent and tender.
3. 3
   Add tomatoes with their liquid and stir well.
4. 4
   Cook for 3-5 minutes.
5. 5
   There won't be much liquid at this point.
6. 6
   Add beef.
7. 7
   Reduce heat to simmer, cover pot and cook, stirring occasionally, for 1-1/2 hours or until beef is thoroughly tender.
8. 8
   When beef has cooled, refrigerate overnight.
9. 9
   The next day, shred beef pieces, using fingers.
10. 10
    Skim and fat from cooking juices and return beef to pan.
11. 11
    Reheat over low heat and serve.