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Machaca Shredded Beef

Monday, 26 May 2008

Description

This recipe can be stuffed in enchilads, tacos, sopalillas.

Ingredients

At a glance
Cuisine
Mexican
Ingredient
Beef
Cooking Method
Simmer
Heat Level
3
Chile
New Mexico Green
Meal/Course
Lunch
Serves
8 to 10
  • 3-pound arm roast

  • Water

  • 1 1/2 cups coarsely chopped green chile

  • 1 tomato, chopped

  • 1/2 onion, diced

  • 1/2 teaspoon garlic powder

Methods/steps

Place the roast in a large pan with water to cover and simmer until tender and the meat begins to fall apart, about 3 to 4 hours. Remove the roast from the pan, remove the fat and bone, and shred the meat by hand or with a fork.

Return the meat to the pan, add the remaining ingredients, stir well, and simmer until all the liquid has been absorbed by the meat, about 30 minutes.

 

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