Mexican Shredded Beef (Machaca)

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)

Servings: 6-8
Time: 8hr 15mins
Difficulty: easy
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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