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Name: Machaca
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1/2 c Canned diced mild green; 1/2 ts Black Pepper freshly ground; 1/2 ts Tabasco sauce; 1 c Canned diced tomatoes in; 2 lb Beef top round, trimmed of; 1 ts Crushed red chile flakes; 2 md Onions, chopped; 1/4 ts Cumin

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INGREDIENTS

1/2 c Canned diced mild green
1/2 ts Black Pepper ; freshly ground
1/2 ts Tabasco sauce
1 c Canned diced tomatoes in
2 lb Beef top round, trimmed of
1 ts Crushed red chile flakes
2 md Onions, chopped
1/4 ts Cumin

INSTRUCTIONS

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 3-5 minutes. There wont be much liquid at this point. Add beef. Reduce heat to simmer, cover pot and cook, stirring occasionally, for 1-1/2 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/tn-94q3.zip

NOTES

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Machaca

1/2 c Canned diced mild green
1/2 ts Black Pepper freshly ground
1/2 ts Tabasco sauce
1 c Canned diced tomatoes in
2 lb Beef top round, trimmed of
1 ts Crushed red chile flakes
2 md Onions, chopped
1/4 ts Cumin

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 3-5 minutes.  There wont be much liquid at this point.    Add beef. Reduce heat to simmer, cover pot and cook, stirring  occasionally, for 1-1/2 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/tn-94q3.zip

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Nutrition

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Serving Size: 1 Serving (152g)
Recipe Makes: 6 Servings

Calories: 2
Calories from Fat: 1 (50%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.9mg		0 %
Potassium 9.8mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 0.2g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2

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