Shredded Beef Filling – Machaca Recipe

Shredded Beef Filling – Machaca Recipe

  • 2 quarts water
  • 3 pounds boneless beef shoulder clod or chuck roast
  • 1 small onion, quartered
  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 cup ORTEGA® Green Chile Picante Sauce
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon ORTEGA® Diced Jalapenos
  1. COMBINE water, beef and quartered onion in large stockpot. Bring to a boil. Reduce heat to medium-low; cook, covered, for 1 1/2 to 2 hours or until meat is very tender. Remove beef. Strain broth; reserve 1 cup for meat filling (remaining broth may be refrigerated or frozen for future use). Shred beef.
  2. HEAT vegetable oil in large skillet over medium-high heat. Add chopped onion and bell pepper; cook, stirring occasionally, for 2 to 3 minutes or until vegetables are tender. Add shredded meat, reserved broth, picante sauce, cilantro and jalapenos. Cook, stirring occasionally, for 4 to 5 minutes or until heated through.
  3. USE filling in burritos, tacos, tamales or tostadas.
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