Carne Machaca

Recipe by Kaccy G.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
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