Firehouse Machaca Taco Filling

Ingredients

• 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

Directions

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.