Tacos de Machaca (Shredded Beef Taco Filling)

Name: Tacos de Machaca (Shredded Beef Taco Filling)
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

13 ingredients

10 steps

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

Directions

1

Simmer meat, sliced onion, and black pepper in water until very tender, about 2 hours.
2

Drain, and cool until meat is cool enough to handle.
3

Discard bone and fat; shred meat.
4

Heat oil in large skillet over medium heat.
5

Add onion and garlic; cook until onion is soft, 4-5 minutes.
6

In a blender, puree Rotel tomatoes (including liquid), tomato sauce, spices, and salt.
7

Add to meat.
8

Simmer until meat absorbs most of sauce, 15-20 minutes.
9

Serve with warm flour tortillas and desired garnishes (sour cream, cheese, lettuce, tomato, salsa, etc.
10

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