In a large, heavy pan with a lid, over medium heat, sauté 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.
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 1-1/2 hours or until beef is thoroughly tender.
When beef has cooled, refrigerate overnight.
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.
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.
TORTILLA EXPRESS FRONT PORCH HIT THE TRAIL ORDER FORM