Carne Machaca

This is a recipe that will knock your socks off! Needs to be refrigerate overnight. It's a good change from bacon or sausage for breakfast or brunch. It is also good served rolled in warmed flour tortillas for lunch or dinner.

• Ready In: 1 hr 40 mins
• Serves: 8

Ingredients

• 1  large  texas yellow onion, chopped into 1/2 inch pieces
• 1⁄2 cup  rotel diced tomatoes with mild green chilies, juice drained
• 1  teaspoon  crushed  red chili pepper flakes
• 1  tablespoon Tabasco sauce
• 1⁄2 tablespoon fresh ground black pepper
• 1⁄4 teaspoon ground cumin
• 1  cup  canned diced tomatoes with juice
• 2  lbs top round beef (cut into 4 or 5 large pieces)

Directions

1. In a large, heavy pan with a lid, over medium heat, sauté onions, Ro-tel, red chili flakes, Tabasco, black pepper and cumin, adding a little water only as needed to keep the mixture from sticking.
2. Stir frequently, cooking until the onion is translucent and tender.
3. Add tomatoes with their liquid and stir well.
4. Cook for 3-5 minutes.
5. There won't be much liquid at this point.
6. Add beef.
7. Reduce heat to simmer, cover pot and cook, stirring occasionally, for 1-1/2 hours or until beef is thoroughly tender.
8. When beef has cooled, refrigerate overnight.
9. The next day, shred beef pieces, using fingers.
10. Skim and fat from cooking juices and return beef to pan.
11. Reheat over low heat and serve.