Firehouse Machaca Taco Filling

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.