Recipe - Machaca Filling For Tortillas

1 pound Chuck roast; cut into 2'
cubes
One half Onion; chopped
1 Clove garlic; minced
2 tablespoon Oil
3 Tomatoes; chopped
2 Canned or roasted Jalapeno
chiles; chopped
Salt; to taste
3 Eggs; beaten

Date: Fri, 8 Mar 1996 21:26:33 +0000

From: "Diana Rattray" diana@EbiCom.net

Recipe By: Tortilla International ISBN#1564268039
Place meat in a pot and cover with cold water. Bring to a boil, cover, and
simmer until tender, 11 One half hours. Allow the meat to cool in its own
broth until easy to handle. Shred the meat by using your fingers, two
forks, or a food processor using the plastic blade. (Place a few pieces at
a time into the container and process briefly.) Avoid shredding the meat
too fine.

Saute onion and garlic in the oil until the onion is soft. Add tomatoes
and chiles and cook until the tomatoes are soft. Mix in the meat, check the
seasoning, and , and add salt to taste.

Lower the heat and add the beaten eggs. Stir to break up the eggs; cook
until the eggs are set. Makes about 4 cups.

CHILEHEADS DIGEST V2 #263

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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