Tacos de Machaca (Shredded Beef Taco Filling)
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Ingredients
| 2 lbs. | beef chuck roast | | Water, to cover meat | | 1/2 | onion, sliced | | Freshly ground black pepper, to taste | | 2 tbsp. | vegetable oil | | 1/2 | onion, chopped | | 2 cloves | garlic, minced | | 1 can | Rotel tomatoes and green chilies | | 1 can (8 oz.) | tomato sauce | | 1/2 tsp. | ground cumin | | 1/2 tsp. | oregano | | 1/2 tsp. | salt | | Flour tortillas |
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Instructions
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.).
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