Recipe - Machaca

2 md Onions, chopped
One half cup Canned minced mild green
chilies
1 teaspoon Crushed red chile flakes
One half teaspoon Tabasco sauce
One half teaspoon Freshly ground black pepper
One fourth teaspoon Cumin
1 cup Canned minced tomatoes in
puree or liquid
2 pound Beef top round, trimmed of
all visible fat and cut
into 4 or 5 large pieces

In a large, heavy pan with a lid, over medium heat, saute onions,
chilies, red chile flakes, Tabasco, black pepper and cumin, adding a
little water only as needed to keep the mixture from sticking. Stir
frequently, cooking until the onion is transluscent and tender.

Add tomatoes with their liquid and stir well. Cook for 35 minutes.
There won't be much liquid at this point.

Add beef. Reduce heat to simmer, cover pot and cook, stirring
occasionally, for 1One half hours or until beef is thoroughly tender. When
beef has cooled, refrigerate overnight.

The next day, shred beef pieces, using fingers. Skim and fat from
cooking juices and return beef to pan. Reheat over low heat and serve.

This is especially good as a change from bacon or sausage for
breakfast or brunch, and is also good served rolled in warmed flour
tortillas for lunch or dinner.

Nutritional analysis per serving: 219 calories; 6.4 grams fat (2.2
grams saturated fat, 26 percent of calories come from fat); 80
milligrams cholesterol; 254 milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip