Tacos de Machaca

By sybrmom

Ingredients

• 2 lb. 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

Preparation

Step 1

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.).