Firehouse Machaca Taco Filling

Beef chuck is simmered with onion, cilantro and peppers to make a lively taco stuffing.

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2 quarts water

3 pounds beef chuck

1 small onion, quartered

2 tablespoons vegetable oil

1 cup chopped onion

1/2 cup chopped green bell pepper

1 cup green salsa

1/4 cup chopped fresh cilantro

1 tablespoon chopped jalapeno pepper

In a stockpot, combine, water, beef and quartered onion. Bring to a boil, reduce heat to medium low, and simmer covered for 1 1/2 to 2 hours, or until meat is very tender. Strain and reserve broth. Shred meat with 2 forks; set aside.

Heat oil in a heavy skillet over medium high heat. Saute chopped onion and bell pepper until tender. Stir in 1 cup of the reserved broth, shredded beef, salsa, cilantro and jalapenos. Cook, stirring occasionally, for 4 to 5 minutes, or until heated through.

Firehouse Machaca Taco Filling

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