Tex Mex Shredded Beef Machaca For Slow Cooker Recipes

TEX-MEX SHREDDED BEEF SANDWICHES

Steps:

• Cut roast in half; place in a 3-qt. slow cooker. Sprinkle with chili seasoning. Pour barbecue sauce over top. Cover and cook on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Shred meat with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each roll bottom; top with cheese. Replace tops.

MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)

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.

SLOW-COOKER TEX-MEX ROUND STEAK

Steps:

• Spray 3 1/2- to 6-quart slow cooker with cooking spray. Cut beef into 6 pieces; place in slow cooker.
• In large bowl, mix remaining ingredients except cheese; pour over beef. Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Sprinkle with cheese.

SLOW COOKER MACHACA

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.

TEX-MEX BEEF BARBECUES

Steps:

• Cut brisket in half; place in a 5-qt. slow cooker. , In a small bowl, combine the barbecue sauce, onion, chili seasoning, Worcestershire sauce, garlic and lemon juice. Pour over beef. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred and return to the slow cooker; heat through. Serve on buns.

SLOW-COOKER MEXI MAC AND CHEESE

Steps:

• Spray bottom of 6-quart slow cooker with cooking spray. Line side of slow cooker with foil; spray foil with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
• Meanwhile, in 12-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water; simmer 2 to 3 minutes or until most of liquid is absorbed.
• In large bowl, mix cheese sauce, milk and green chiles. Stir in macaroni and beef mixture. Spoon into slow cooker.
• Cover; cook on Low heat setting 2 hours. Stir; sprinkle with cheese. Cover; let stand 15 minutes or until cheese is melted. Garnish with jalapeños.

TEX-MEX BEEF POT ROAST (CROCK POT)

Steps:

• Place beef roast in 6 qt crock pot.
• Add kidney beans, diced tomatoes, all seasonings and water.
• Set crock pot on high for 6 hours (if thawed) to 7 hours (when frozen).
• Add corn niblets and allow to heat for 5 minutes.
• Find and discard both bay leaves. Use a slotted spoon to drain liquid and serve. Can be eaten in flour tortillas if completely drained.
• Serves 10 4-ounce servings of meat.

TEX-MEX SHREDDED BEEF (MACHACA) - FOR SLOW COOKER

Steps:

• Cut beef into square or rectangular chunks (good for browning all sides), cutting out fat where desired. (Note: fat will also liquify if put into the cooker and you can spoon it out afterwards, also. I just like to get the meat browned and sometimes the fat can get in the way.) Brown each piece of beef in butter in a skillet on medium heat, browning as many sides of each piece of beef as possible. As pieces are browned, put them in slow cooker on low heat to keep warm.
• After all beef is browned and in slow cooker, add all remaining ingredients (diced tomatoes, broth, garlic, chipotles, adobo sauce, onion, cumin, oregano, salt and pepper to taste) to the skillet and heat until bubbling. Pour over the meat in the slow cooker, cover with slow cooker lid.
• Cook until meat is very tender and falling apart, about 4-6 hours.
• Remove beef from liquid, reserving liquid, let cool. Shred the beef with two forks. Moisten some of the meat with some of the cooking liquid (avoiding any accumulated fat from cooking process) until meat is moist but not dripping. Discard remaining cooking liquid.