Firehouse Machaca Taco Filling recipe

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Ingredients

2 quarts water
3 pounds beef chuck
1 small onion, quartered
2 tablespoons vegetable oil
1 cup chopped onion
½ cup chopped green bell pepper
1 cup green salsa
¼ cup chopped fresh cilantro
1 tablespoon chopped jalapeno pepper

Nutrition Info

363.5 calories
carbohydrate: 4.3 g
cholesterol: 96.6 mg
fat: 27.2 g
fiber: 0.6 g
protein: 23.8 g
saturatedFat: 10.3 g
servingSize: -
sodium: 180.6 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a stockpot, combine, water, beef and quartered onion. Bring to a boil, reduce heat to medium low, and simmer covered for 1 1/2 to 2 hours, or until meat is very tender. Strain and reserve broth. Shred meat with 2 forks, set aside.

  2. Heat oil in a heavy skillet over medium high heat. Saute chopped onion and bell pepper until tender. Stir in 1 cup of the reserved broth, shredded beef, salsa, cilantro and jalapenos. Cook, stirring occasionally, for 4 to 5 minutes, or until heated through.

Recipe Yield

5 cups

Recipe Note

My husband and his fellow firefighters swear by this recipe for machaca (shredded beef.) Excellent meat stuffing for tacos.

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