Shelly's Recipe

SHREDDED CARNE MACHACA

Category: Beef

1 large Texas yellow onion, chopped into 1/2 inch pieces
1/2 cup Rotel diced tomatoes & green chilies, juice drained
1 tsp crushed red chile flakes
1 tbsp Tabasco sauce
1/2 tbsp freshly ground black pepper
1/4 tsp 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, saute onions, Rotel, 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.

NOTE: 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.