Firehouse Machaca Taco Filling

Servings: 10

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.

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