Shelly's Recipe

MACHACA (Mexican Meat Filling)

Category: Beef

2 quarts water
3 lbs bonelss beef should or chuck roast
1 small onion, quartered
2 tbsp vegetable oil
1 small onion, chopped
1/2 cup chopped green or red bell pepper
1 cup green chile picante sauce
1/4 cup chopped fresh cilantro
1 tbsp diced jalapenos

Combine first 3 ingredients in a large stock pot and bring to a boil. Reduce heat to medium low and cook, covered, for 1 1/2 to 2 hours or until meat is very tender. Remove beef and strain broth, reserving 1 cup for meet filling. (Remaining can be frozen for future use.)

Shred beef. Heat oil in a large skillet over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, for 2-3 minutes or until vegetables are tender. Add shredded meat, reserved broth and remaining ingredients. Cook, stirring occasionally for 4-5 minutes or until heated through. Make about 5 cups

Use this filling for desired enchiladas, taco, burritos, etc. Freezes well.