Machaca (Shredded Beef) 1 (2 pound) beef chuck roast Water, to cover meat 1/2 onion, sliced Freshly ground black pepper, to taste 2 tablespoons vegetable oil 1/2 onion, chopped 2 cloves garlic, minced 1 can Ro-Tel tomatoes and green chiles 1 (8 ounce) can tomato sauce 1/2 teaspoon ground cumin 1/2 teaspoon oregano 1/2 teaspoon salt Flour tortillas Simmer meat, onion and black pepper in water until very tender, about 2 hours. Drain, and cool until meat is cool enough to handle. Discard bone and fat; shred meat. Heat oil in large skillet over medium heat. Add onion and garlic; cook until onion is soft, 4-5 minutes. In a blender, puree Ro-Tel tomatoes (including liquid), tomato sauce, spices and salt. Add to meat. Simmer until meat absorbs most of sauce, 15-20 minutes. Serve with warm flour tortillas and sour cream, shredded cheese, shredded lettuce, diced tomato and salsa.