Carne Machaca

Photo: flickr user pointnshoot

Ingredients

1 lrg Texas yellow onion, chopped into ½" pieces

cup Ro*tel diced tomatoes & green chilies,

1 teaspoon crushed red chile flakes

1 tablespoon Tabasco sauce

tablespoon freshly ground black pepper

teaspoon ground cumin

1 cup canned diced tomatoes with juice

2 pounds Top round, cut into 4 or 5 large pieces

Preparation

DIRECTIONS:Shredded beef that has been slow cooked and used in tacos, enchiladas or just eaten with a vegetable.

In a large, heavy pan with a lid, over medium heat, saute onions, Ro*tel, red chile 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.

This is especially good as a change from bacon or sausage for breakfast or brunch, and is also good served rolled in warmed flour tortillas for lunch or dinner.