PERFECT MACHACA RECIPE
Perfect Machaca Recipe is full of the most juicy, tender, beef along with peppers, onions, and jalapeno! The easy spice rub is what gives this Machaca its amazing flavor!
Provided by Nichole
Categories Main Course
Time 8h20m
Number Of Ingredients 15
Steps:
- In a small bowl mix together the chili powder, cumin, garlic powder, oregano, paprika, cayenne pepper, and salt and pepper to taste.
- Season the roast evenly with the spice mixture. Cover the roast with plastic wrap and refrigerate overnight.
- Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the roast and sear until browned on all sides.
- Add the roast to the crockpot. Pour over the diced tomatoes, broth, bell pepper onion, jalapenos, then squeeze over the lime juice.
- Cover and cook on low for 8 hours.
- Serve immediately with your favorite toppings! This meat is great for nachos, burritos, tacos, or salad!
BIG BEN'S BEEF MACHACA
This hearty and delicious Mexican slow cooker recipe is so versatile and a hit at my husband's fire station. Shred the meat and create anything from tacos to taquitos, or enjoy it all on it's own!
Provided by FireGuysWife
Categories World Cuisine Recipes Latin American Mexican
Time 8h10m
Yield 8
Number Of Ingredients 15
Steps:
- Place beef portions into the crock of a large slow cooker. Mix olive oil, Worcestershire sauce, lime juice together in a bowl; pour over the beef. Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.
- Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.
- Remove beef with tongs to a cutting board. Shred with a pair of forks and return to the slow cooker. Continue cooking another 20 to 30 minutes.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 8.7 g, Cholesterol 103.3 mg, Fat 39.4 g, Fiber 1.9 g, Protein 27.7 g, SaturatedFat 12.1 g, Sodium 426 mg, Sugar 3.5 g
MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)
An authentic Mexican recipe from the book "Mexican Cookery" by Barbara Hansen. This delectable shredded beef is perfection! Wonderful served stuffed into a warm flour tortilla. Recipe is easily doubled, or tripled. Could also be made in the crock pot.
Provided by BecR2400
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
- Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
- Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
- NOTE: Can be served as a main dish or in tacos or other tortilla dishes.
MACHACA
Credit for this masterpiece recipe goes to my sister, Judy, the best cook I know. I can't imagine this machaca recipe being beaten by any other, at least any other I've tried which are many.
Provided by Happy Hippie
Categories One Dish Meal
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In crockpot, cook roast on low heat 8-10 hours.
- Remove from pot and shred beef.
- In skillet, saute diced onion and green bell pepper until lightly browned.
- Add garlic and saute with onion for an additional minute or so.
- Add shredded beef to a very large skillet or dutch oven and heat with onion/garlic mixture.
- Add salt and pepper to taste.
- Add green chilis and tomatoes.
- Cook until well heated.
- Break eggs into a bowl and scramble.
- Add to meat mixture and cook until eggs are done and scrambled throughout.
- Add enough El Pato tomato sauce to moisten but not drench.
- When all is heated through, serve in large flour tortillas burrito style adding condiments as you wish.
- NOTE: If you eliminate the eggs, this makes a wonderful chimichanga filling as well.
Nutrition Facts : Calories 681.8, Fat 49.5, SaturatedFat 19.5, Cholesterol 368, Sodium 253.9, Carbohydrate 7.5, Fiber 1.3, Sugar 3.7, Protein 49
BEEF MACHACA
This great shredded beef dish gets nicely tender from the long cooking and makes a great filling for tacos, burritos, enchiladas, and chimis. Cooks easily in your crockpot.
Provided by PalatablePastime
Categories Roast Beef
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place beef in crockpot.
- Cover roast with remaining ingredients except salsa.
- Cover crockpot and cook on low for 8-10 hours or until roast is tender and can be pulled with a fork.
- Remove the beef from the crockpot and set the cooking liquid aside.
- Using two forks, shred beef.
- Mix beef with salsa, and if you like it a little moister, add some of the cooking liquid to the meat.
- Adjust the seasoning and add salt and pepper if necessary.
- Use as a filling for tacos, burritos, enchiladas, chimis, etc.
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