27 May 2008

Firehouse Machaca Taco Filling

This is a wonderful alternative to boring taco meet. I made this once before and it was so good I had to do it again. Be careful though, this is one heck of a spicy dish!

2 quarts water
3 pounds beef chuck
1 small onion, quartered
2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1 cup green salsa
1/4 cup chopped fresh cilantro
1 tablespoon chopped jalapeno pepper

In a stockpot, combine, water, beef and quartered onion. Bring to a boil, reduce heat to medium low, and simmer covered for 1 1/2 to 2 hours, or until meat is very tender. Strain and reserve broth. Shred meat with 2 forks; set aside.

Heat oil in a heavy skillet over medium high heat. Saute chopped onion and bell pepper until tender. Stir in 1 cup of the reserved broth, shredded beef, salsa, cilantro and jalapenos. Cook, stirring occasionally, for 4 to 5 minutes, or until heated through.

This recipe is also good if you cook in a slow cooker and eliminate about 2/3 of the water. I suggest the directions above though.

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