Carne Machaca
By: Anonymous
Published: Thursday, February 11, 2010 - 10:33am

Ingredients




1 lrg Texas yellow onion, chopped into ½" pieces
cup Ro*tel diced tomatoes & green chilies,
1 teaspoon crushed red chile flakes
1 tablespoon Tabasco sauce
tablespoon freshly ground black pepper
teaspoon ground cumin
1 cup canned diced tomatoes with juice
2 pounds Top round, cut into 4 or 5 large pieces

Preparation

1 DIRECTIONS:Shredded beef that has been slow cooked and used in tacos, enchiladas or just eaten with a vegetable. 2 In a large, heavy pan with a lid, over medium heat, saute onions, Ro*tel, red chile flakes, Tabasco, black pepper and cumin, adding a little water only as needed to keep the mixture from sticking. Stir frequently, cooking until the onion is translucent and tender. 3 Add tomatoes with their liquid and stir well. Cook for 3-5 minutes. 4 There won't be much liquid at this point. 5 Add beef. Reduce heat to simmer, cover pot and cook, stirring occasionally, for 1-1/2 hours or until beef is thoroughly tender. 6 When beef has cooled, refrigerate overnight. 7 The next day, shred beef pieces, using fingers. Skim and fat from cooking juices and return beef to pan. Reheat over low heat and serve. 8 This is especially good as a change from bacon or sausage for breakfast or brunch, and is also good served rolled in warmed flour tortillas for lunch or dinner.