Machaca Shredded Beef
Monday, 26 May 2008
DescriptionThis recipe can be stuffed in enchilads, tacos, sopalillas.
At a glance
New Mexico Green
8 to 10
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.