Carne Machaca

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

 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.

www.texmex.net

BACK TO RECIPES  HOME  DICTIONARY  PRODUCTS

TORTILLA EXPRESS  FRONT PORCH  HIT THE TRAIL ORDER FORM