In a skillet over medium-high heat, warm the remaining 1 tablespoon oil. One at a time, add the tortillas and cook for 2 to 3 minutes per side, until crisped and spotty brown on both sides. After cooking, use a blender (affiliate link) or a food processor to combine the cooked tomatoes, garlic, salt, pepper, and 2-3 chipotle chiles from the can. Sauté the sliced onions in a skillet with oil for 5-6 minutes until they become soft and translucent. Add the blended tomatoes to the sautéed onions.
Explore Beef Machaca Recipes with all the useful information below including suggestions, reviews, top brands, and related recipes,

Cook on low in the crock pot for 6 hours or place the Dutch oven in a 300° oven for 2 ½ to 3 hours. It is done when fall-apart tender. Add more cooking time if needed. Remove the meat, and reserve all the braising fluid for later. Hand shred and discard any waste when the meat has cooled enough to handle.

Add water into a large saucepan, and place in the meat, the peppercorns, salt and a quarter of a medium onion and bring to a boil. Once boiling, lower the heat, cover and simmer for approximately 1 ½ hours or until the meat becomes very tender. Turn off the heat and allow to cool. Drain the meat, reserving 1/3 cup of the broth.
Ingredients. For the Meat: 2-3 pounds beef brisket or chuck roast. Water just to cover. 1 small white onion, halved. 3 garlic cloves, smashed. 2 bay leaves
. 48 383 34 134 76 312 279 149 374

machaca authentic mexican shredded beef recipe