50+ Friends Club Cookbook
Meat and Wild Game

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Machaca (Shredded Beef - Jalpeno)

From the Kitchen of: Elizabeth

2	lb.	boneless Chuck or similar meat
2	c.	Water
		peppercorns or pepper
1/2	med.	Onion
		Garlic
1	can	Green Chilies hot or mild depending on taste
		Salt
1 or 2		cloves Garlic, mashed with 1/2 tsp. Salt
1	Tbsp.	Oil
1/2		Onion, chopped
2		Tomatoes, chopped
1/4	tsp.	Cumin (optional, I don't use)

• In large pan combine meat, pepper, onion, garlic and salt to taste. *Bring to boil. Cover and simmeruntil very tender, about 2 hours or cover and bake in oven 3 hours. Cool meat in brother. Drain.
• Reserve 2/3 c. of broth for meat. Shred with a fork. Mash the cloves of garlic to make paste.
• Heat oil. Add chopped onion and garlic. Cook until tender. Add chili and tomatoes. Cook 1 or 2 minutes. Add meat, cumin and fresh pepper to taste. Cook until meat is heated through. Stir in reserved broth. Add salt to taste, keep warm.
• Place in hot, warmed flour or corn tortillas with diced tomatoes, salsa and lettuce.
• Enjoy!!.... Elizabeth
• *4 oz frozen Baca green chili-hot or 1/2 can depending on taste. It can get two hot if not carefull especially if you use the whole can and it's only a small amount of meat. Or, you can use 1 can jalapeno peppers for the seasoned connoisseur for hot food.
• *You can cook meat on grill for 15 minutes each side to sear meat first...keeps juices in before boiling.