For the Marinade:
2 Tablespoons of Worcestershire sauce
Juice of two limes
2 cloves of garlic, minced
1 tablespoon of chipotle chile in adobo minced (substitute chili powder)
1 teaspoon of ground cumin
1/2 teaspoon of black pepper

For the Machaca:
3 pounds of Meadow Reserve veal shoulder
1 large onion, diced
1 poblano pepper, diced (substitute a green pepper)
1 Jalapeno, diced
1 can of diced tomatoes (with or without chilies)
1 tablespoon dried oregano
1 tablespoon ground cumin seed
1 teaspoon of hot pepper sauce such as Tabasco
Salt and pepper to taste
Oil for frying

Method:
Mix all the ingredients for the marinade in a large freezer bag. Cut the veal shoulder into 1/4 lb. pieces and place in the bag. Refrigerate overnight.

In a large stock pot, fry the pieces of meat until brown. Once the meat has rich coloring, add the onion, peppers, oregano, and cumin. Cook until the onions are soft.

Add the remaining ingredients and bring to a boil. Scrape the bottom of the pan to release the flavorful bits of browned meat. Reduce the heat and simmer for two hours or until the meat is just falling apart. Add water or beef broth if needed.

Remove the pot from the heat and remove the meat pieces. Shred with a pair of forks and return to the liquid. Reduce liquid until the meat is almost dry.