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Ingredients
- 1 lrg Texas yellow onion, minced into 1/2" pcs
- 1/2 c. Ro*tel diced tomatoes & green chilies, juice liquid removed
- 1 tsp crushed red chile flakes
- 1 Tbsp. Tabasco sauce
- 1/2 Tbsp. freshly grnd black pepper
- 1/4 tsp grnd cumin
- 1 c. canned diced tomatoes with juice
- 2 lb Top round, cut into 4 or possibly 5 large pcs
Directions
- DIRECTIONS:Shredded beef which has been slow cooked and used in tacos, enchiladas or possibly just eaten with a vegetable.
- In a large, heavy pan with a lid, over medium heat, saute/fry onions, Ro*tel, red chile flakes, Tabasco, black pepper and cumin, adding a little water only as needed to keep the mix from sticking. Stir frequently, cooking till the onion is translucent/soft and tender.
- Add in tomatoes with their liquid and stir well. Cook for 3-5 min.
- There will not be much liquid at this point.
- Add in beef. Reduce heat to simmer, cover pot and cook, stirring occasionally, for 1-1/2 hrs or possibly till beef is thoroughly tender.
- When beef has cooled, chill overnight.
- The next day, shred beef pcs, 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 possibly sausage for breakfast or possibly brunch, and is also good served rolled in warmed flour tortillas for lunch or possibly dinner.
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