MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Machaca
  Categories: Mexican, Meats
       Yield: 6 servings
  
       2 md Onions, chopped
     1/2 c  Canned diced mild green
            -chilies
       1 t  Crushed red chile flakes
     1/2 t  Tabasco sauce
     1/2 t  Freshly ground black pepper
     1/4 t  Cumin
       1 c  Canned diced tomatoes in
            -puree or liquid
       2 lb Beef top round, trimmed of
            -all visible fat and cut
            -into 4 or 5 large pieces
  
   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 won't 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.
  
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