INGREDIENTS:
1 Package of London Broil Meat
6 Cups of water
3 Anaheim Peppers a.k.a Hatch Chiles
1 Medium sized tomato
1 Medium Onion
1 Tbsp of Minced Garlic
3 Tbsp of Extra Virgin Olive Oil
1 Tbsp of Oregano leaves
3 Bay Leaves
1 Tsp of ground cumin
Black crushed pepper to taste
Salt to taste
Cilantro is optional {add to taste}
PREPARATION:
1.- Cut the onion in half and then cut one half into quarters. Place water, oregano, cumin, black pepper, bay leaves, salt and meat in a slow cooker/crockpot and cook on high for 2 hours or until meat is tender.
2.- Once the meat is fully cooked it will look brown, take out of the slow cooker/crockpot and pull it apart into thin threads.
3.- Once the entire meat is pulled into threads chop chiles, tomatoes and the half onion you have left into tiny squares. Place a large skillet on medium-high heat with extra virgin olive oil. Add minced garlic, chopped onion, chopped hatch chile and meat. Sauté mixing well so it combines all the flavors.
4.- Add chopped tomato and if you are adding cilantro this when to add it {make sure it is chopped as well or at least just the leaves}.
5.- In the meantime heat the flour tortillas. Once the tortillas are warm place them on a flat surface and add the "machaca" pulled meat in the middle and roll the tortilla from one side to the other creating a burrito. If you want to add flavor and more texture to it, add some "queso fresco" which is fresh cheese, avocado slices and salsa.
Enjoy warm!
