Machaca (Authentic Mexican Shredded Beef)

Ingredients

• 1 lb boneless beef chuck
• 1 cup water
• 6 peppercorns
• 1/4 medium onion
• salt
• 1 garlic clove
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 1/2 medium onion, chopped
• 1 california chili pepper, roasted, peeled (or 1 roasted and peeled poblano chili, or 1 canned whole green chili)
• 2 small tomatoes, peeled, chopped (1/2 pound)
• 1/4 teaspoon ground cumin
• fresh ground pepper (to taste)

Directions

1. 1

   Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.

2. 2

   Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.

3. 3

   Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.

4. 4

   NOTE: Can be served as a main dish or in tacos or other tortilla dishes.