Mexican shredded beef easily made in the crock pot or slow cooker.
Mexican Shredded Beef (Machaca)
By Sue Lau | Palatable Pastime
As I recall, the first time I ever made beef machaca at home I used a recipe from a cookbook called Mexican Cookery by Barbara Hansen. We’d had shredded beef a number of times in different things when dining out at Mexican eateries: chimichangas, enchiladas, burritos, in tacos, etc. So I really was excited when I came across that recipe and tried it. Barbara’s version is braised on the stove top. Over the years I have simplified the recipe for machaca, stripping it down to a bare-bones version I could throw into the slow cooker, since I didn’t enjoy hanging about the stove for several hours.
It has a basic flavor, because it is meant to be put into other things, as I stated above. It is also a basic recipe, and I post it to reference in recipes I will be publishing later on, as we enjoy machaca frequently when I cook Mexican food at home.
I know you will enjoy it, and while you are waiting for specialty recipes to post, feel free to cook this up and throw it on a soft warm tortilla with a sprinkling of chopped onion, cilantro, and spicy home made salsa.
Mucho gusto!
~Sue
Mexican Shredded Beef (Machaca)
Ingredients:
- 2 lbs boneless beef chuck roast
- 1 large onion, sliced
- 1/2 cup canned roasted green chilies or roasted poblano peppers, chopped
- 1 cup beef broth
- 1 tablespoon minced garlic
- 1 teaspoon seasoned adobo seasoning or seasoned salt
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
Method:
- Place everything in the crock pot or slow cooker, cover and cook on low for 8-10 hours or until a fork (when inserted into the beef) can be easily twisted.
- Remove meat from crock, and when cool enough to handle, shred meat.
From the kitchen of palatablepastime.com
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Yes! I have a small beef chuck roast in the freezer. This is what I’m going to use it for.
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I hope you enjoy this as much as we do! ~s
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