Community Pick
Beef Machaca
photo by limeandspoontt
- Ready In:
- 8hrs 30mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 1⁄2 lbs boneless beef chuck roast
- 1 large onion, sliced
- 1 (4 ounce) can chopped green chilies
- 2 beef bouillon cubes
- 1 1⁄2 teaspoons dry mustard
- 1 tablespoon minced garlic
- 1 teaspoon seasoned adobo seasoning (note that this Latino seasoning is made with salt, cumin and garlic and is not the Phillipine versio) or 1 teaspoon salt
- 6 -8 peppercorns
- 1 cup salsa
directions
- 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.
Reviews
-
WILDLY exceeded my (already very high) expectations! Hubbyman finished the recipe while I'd been kept late at work, and forgot to add the salsa to the shredded beef mixture, and it was STILL deliciously moist and flavorful. I think we'll make it that way on purpose next time to open up the possibilities even more - we had terrific beef sandwiches and awesome tacos, and I'm already envisioning the wonderful breakfast burritos and enchiladas, etc., etc., ad infinitum! THANK YOU!
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com