Carne Machaca

1. 1

   In a large, heavy pan with a lid, over medium heat, saute onions, Ro-tel, red chili flakes, Tabasco, black pepper and cumin, adding a little water only as needed to keep the mixture from sticking.

2. 2

   Stir frequently, cooking until the onion is translucent and tender.

3. 3

   Add tomatoes with their liquid and stir well.

4. 4

   Cook for 3-5 minutes.

5. 5

   There won't be much liquid at this point.

6. 6

   Add beef.

7. 7

   Reduce heat to simmer, cover pot and cook, stirring occasionally, for 1-1/2 hours or until beef is thoroughly tender.

8. 8

   When beef has cooled, refrigerate overnight.

9. 9

   The next day, shred beef pieces, using fingers.

10. 10

    Skim and fat from cooking juices and return beef to pan.

11. 11

    Reheat over low heat and serve.

* Per serving · 4 servings · Values may vary.