firehouse machaca taco filling

firehouse machaca taco filling
  • 2 quarts water
  • 3 pounds beef chuck
  • 1 small onion, quartered
  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 cup green salsa
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon chopped jalapeno pepper



  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.

04/10/2017
firehouse machaca taco filling, Main Dish recipe PT10M PT2H 6 435 calories
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