Shelly's Recipe

MACHACA (Mexican Shredded Beef Filling)

Category: Sandwiches

2 lb beef chuck roast
1/2 tsp salt
1/2 tsp oregano
1/2 tsp ground cumin
1 can (8 oz.) tomato sauce
1 can Rotel tomatoes and green chilies
2 cloves garlic, minced
1/2 onion, chopped
2 tbsp. vegetable oil
Freshly ground black pepper, to taste
1/2 onion, sliced
Water, to cover meat
Flour tortillas


Simmer meat, sliced onion, and black pepper in water until very tender, about 2 hours. Drain, and cool until meat is cool enough to handle. Discard bone and fat; shred meat.

Heat oil in large skillet over medium heat. Add onion and garlic; cook until onion is soft, 4-5 minutes.

In a blender, puree Rotel tomatoes (including liquid), tomato sauce, spices, and salt. Add to meat. Simmer until meat absorbs most of sauce, 15-20 minutes.

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

NOTE: Use as a filling for tostadas, chimichangas, tacos, etc.