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Source: Nestle® Very Best Meals

Shredded Beef Filling - Machaca
This recipe takes the work out of making machaca, which is a name for a savory dish made from dried beef which has been pounded to fine strands before being cooked in savory broth. Try adding some of this recipe the next time you make s
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Serves: 5 cups
Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
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2 quart water
3 pound boneless beef shoulder clod or chuck roast
1 small onion, peeled and quartered
2 tablespoon Vegetable Oil
1 small onion, peeled and chopped
1/2 cup green or red bell pepper, chopped
1 cup ORTEGA® Salsa Prima - Homestyle Mild
1/4 cup cilantro, fresh
1 tablespoon ORTEGA® Diced Jalapenos

COMBINE water, beef and quartered onion in large stockpot. Bring to a boil. Reduce heat to medium-low; cook, covered, for 1½ to 2 hours or until meat is very tender. Remove beef. Strain broth; reserve 1 cup for meat filling (remaining broth may be refrigerated or frozen for future use). Shred beef.

HEAT vegetable oil in large skillet over medium-high heat. Add chopped onion and bell pepper; cook, stirring occasionally, for 2 to 3 minutes or until vegetables are tender. Add shredded meat, reserved broth, picante sauce, cilantro and jalapeno . Cook, stirring occasionally, for 4 to 5 minutes or until heated through.

USE filling in burritos, tacos, tamales or tostadas.

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