Machaca Beef

Ingredients

• 2 medium onions, chopped
• 1/2 cup canned, diced, mild green chiles
• 1 teaspoon crushed, red chile flakes
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cumin
• 1 cup canned, diced tomatoes in puree or liquid
• 2 pounds beef top round, trimmed of all visible fat and cut into 4 or 5 large pieces

Directions

In a large, heavy pan with a lid, over medium heat, saute onions, chilies, red chile flakes, Tobasco, 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.

Add tomatoes with their liquid and stir well. Cook for 3-5 minutes. There won't be much liquid at this point.

Add beef. Reduce heat to simmer, cover pot and cook, stirring occasionally, for 90 minutes or until beef is thoroughly tender. When beef has cooled, refrigerate overnight.

The next day, shred beef pieces, using fingers. Skim fat from cooking juices and return beef to pan. Reheat over low heat and serve.