Machaca Burro

We have yet to find a great Mexican food restaurant near where we live. It's been nearly two years, and to say we are in withdrawl is no exaggeration. Luckily, I have some recipes that help us hold out until the next Arizona trip and was able to pull some fantastic tortillas out of the freezer from my last Arizona trip in January!!




Machaca Burro

I have no idea where I got this recipe, I've had it about 15 years


Ingredients:

3 lb. chuck roast
Salt and pepper to taste
1/4 cup bacon drippings or vegetable oil
1 cup beef stock
1 medium onion, chopped (Obviously, I only used about 1/16 onion, finely minced into practically a paste)
2 garlic cloves, minced
3 small tomatoes, chopped (I only used 1 tomato so my kids wouldn't freak out)
1/2 cup chopped green chiles
1 tbsp. lime juice


Directions:

Rub the roast with salt and pepper. Warm 2 tbsp. oil, brown meat on all sides. Reduce heat to low. Pour stock over the meat and add half the onion and garlic to the pan. Cover and simmer until tender, about 1 1/2 hours. Remove the meat, reserving liquid. Shred the meat.

Warm remaining oil and saute remaining onion and garlic until soft. Add the meat, stirring for about 10 minutes. Stir in the reserved liquid, tomatoes, green chiles and lime juice. Cook over low heat for 25 minutes.

I made some black beans and added them to my burrito, along with cheese and fresh salsa.