SLOW COOKER MACHACA
Beef and pork cooked in a slow cooker overnight creates the most tender Mexican meat filling you'll ever have. Serve with tortillas, cheese, and sour cream.
Provided by TucsonMom
Categories World Cuisine Recipes Latin American Mexican
Time 12h5m
Yield 10
Number Of Ingredients 6
Steps:
- Season beef roast and pork loin with the salt and pepper. Place seasoned beef and pork in a slow cooker.
- Set slow cooker to Low. Cover, and cook overnight or 8 to 10 hours. Drain the juices and shred the meat into strands. Return the meat to the slow cooker; pour the enchilada sauce and green chiles in with the shredded meat and cook on Low another 4 to 8 hours.
Nutrition Facts : Calories 562.7 calories, Carbohydrate 6.9 g, Cholesterol 170.1 mg, Fat 32.5 g, Fiber 1.2 g, Protein 57.3 g, SaturatedFat 11.7 g, Sodium 1073.7 mg, Sugar 1.2 g
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.
SLOW COOKER BEEF MACHACA
This crockpot Beef Machaca is packed with authentic flavor and easy to make. Use it for tacos, burritos, bowls, with eggs for huevos con machaca, and more.
Provided by Kristen McCaffrey
Categories Dinner
Time 8h10m
Yield 8
Number Of Ingredients 11
Steps:
- Season the beef with salt and pepper and place into the slow cooker.
- In a medium bowl, whisk together the lime juice, beef broth, and Maggi. Stir in the other ingredients and then pour over the beef.
- Cook on low in the slow cooker for 8 hours. Then shred the beef using two forks and serve. I usually like to let the shredded beef hang out in all the cooking liquid/sauce for about 30 minutes before serving. Just keep the slow cooker on low.
Nutrition Facts : ServingSize 2/3 cup (268g), Calories 247 cal, Carbohydrate 6 g, Fat 6 g, Protein 40 g, Fiber 1 g, SaturatedFat 2 g, Cholesterol 102 mg, Sodium 204 mg, Sugar 3 g
CROCK POT CARNE MACHACA
This is something a friend used to make for me and I can't get enough of it. Super easy to make too! This is a mexican meat that can be used in tacos, burritos etc...
Provided by Kristen in Chicago
Categories Roast Beef
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Season roast to taste.
- Place seasoned roast in crock pot.
- Pour salsa over roast and cook on high for 4-6 hours or on low for 8-10 hours, until you can shred meat with a fork.
- If you want a crisper meat, you can place the shredded meat on a cookie sheet and bake at 450 degrees for about 15 to 20 minutes, until it gets crispy around the edges.
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 RECIPE, MEXICAN BEEF
Make and share this Machaca Recipe, Mexican Beef recipe from Food.com.
Provided by Jon N.
Categories Mexican
Time 2m
Yield 1 1, 1 serving(s)
Number Of Ingredients 11
Steps:
- First, slice your onion into half moon slices about 1/4in. thick.
- Cut the tops off your Anaheim chili's. Slice them in half lengthwise and remove the seeds. Depending on the size of your chili's, cut them in half or into thirds. You want strips about the same length as your onions.
- Then cut them into strips like the onions, about 1/4in. thick. Place your prepped veggies on a plate or in a bowl, cover and set aside or refrigerate. We'll get back to these later.
- Next, trim the fat off of your chuck steak. Dice into big cubes, about 1 1/2-2 inch cubes. You'll want them big so when it starts to break down you'll still have nice chunks.
- Add the salt, pepper, onion powder and garlic powder to a small bowl so it will be easy to add to the meat.
- Preheat your pot to medium high heat. If you are using a non-stick pan you do not have to add the oil. If your pan is not non-stick you'll want to add the oil to keep the meat from sticking to the bottom of the pot. Add your cubed meat to the hot pan along with your little bowl of seasoning.
- Fry the meat stirring often until it has browned, about 10-15 minutes or so.
- Pour in enough water to barely cover the meat, about 1/2 gallon or so.
- Turn the heat to high and cover. Once the meat comes to a boil, back the heat off until you have a "hard simmer". This means that the liquid is bubbling but not boiling over. You want to have it bubbling as hard as possible, covered, without it boiling over. Cook it for about 2-3 hours stirring occasionally.
- Note: You want a very tight fitting lid because you don't want the liquid to evaporate too quickly. If you notice the liquid evaporating fast you may need to add more water so keep this in mind.
- After 2-3 hours poke the meat to see if it is starting to break up. If it is, remove the lid, turn the heat down "just a little" and keep simmering until most of the liquid has evaporated. If it is not breaking down yet just put the lid back on and continue simmering until it is breaking up.
- The point here is to keep as much liquid in your pot until the meat starts to break up. Only at this point do you want to remove the lid and let the liquid evaporate. This will ensure your meat is extremely tender and falling apart. All together the meat will take about 3 1/2-4 hours. Keep monitoring your meat and stirring during the last hour.
- Machaca Beef ShreddedOnce the liquid has almost completely evaporated use a wood spoon to break the meat down. You don't want to completely shred it with your spoon, just to the point where some of the meat is shredded but you still have some nice chunks. At this point the meat is ready for the next step, onions and chili's... Yum!
- Adding Your Chili's And Onions To The Machaca.
- Preheat a very large skillet to medium high heat, preferably non-stick (if you don't have non-stick you'll need about a teas. of oil).
- Add your prepped veggies to the dry pan (if you're using non-stick) and grill them until they're just tender, about 2-4 minutes.
- Turn the heat off and add your warm beef Machaca Finishedand stir until thoroughly mixed. That's it, your meat is now ready.
Nutrition Facts : Calories 2669.3, Fat 110.6, SaturatedFat 49.6, Cholesterol 1197.5, Sodium 7303.2, Carbohydrate 35.9, Fiber 5.6, Sugar 10, Protein 388.2
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