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Rio Machaca Tacos

Makes 8 tacos

Prep Time: 15 min
Cooking Time: 2 hrs + 30 min

Ingredients:

  • 2 - pounds boneless chuck roast

  • 2 - cups beef broth

  • 1/2 - red onion, sliced

  • 10 - black peppercorns

  • 2 - Tablespoon vegetable oil

  • 1 - small onion, chopped

  • 2 - cloves garlic, minced

  • 1 - cup can tomatoes

  • 2 - Tablespoon can diced green chile

  • 1/2 - teaspoon ground cumin

  • 1/2 - teaspoon dried Mexican oregano

  • 1/2 - teaspoon salt

  • 8 - corn or flour tortillas shells

  • 3 or 4 - Romaine lettuce leaves, shredded fine

  • 1 - large tomato, diced fine

  • 1 - cup Monterey Jack cheese, grated

  • 1 - cup cheddar cheese, grated

  •        Pico de Gallo to serve

Directions:

  1. Make Machaca Beef:  Into a large pan at low heat, add the chuck roast, water, the red onion and peppercorns.  Simmer 2 hours or until very tender. Drain and discard fat. Shred the roast.

  2. In a skillet at medium heat, pour in the oil. Add the small onion and garlic.  Cook for 5 minutes or until soft.  Add the meat and cook and additional 5 minutes or until lightly browned.

  3. In a blender, puree tomatoes, chile, cumin, oregano and salt.  Add the tomato puree to meat mixture and simmer 20 minutes or until most of the sauce is absorbed into the meat.  Keep half of the Machaca Beef for Taco and save the left over Machaca for other uses.

Preheat oven to 350 F.

  1. Wrap tortillas in foil and heat in oven to soften for 15 minutes. 

  2. Into the center of each taco, place 3 tablespoons of Machaca Beef on a warm tortilla. 

  3. Add teaspoon each of the lettuce, tomato, and cheeses. Top with Pico de Gallo.  Fold tortilla in half and enjoy.

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