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."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by PalatablePastime photo by PalatablePastime
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by soniahoward photo by soniahoward
Ready In:
8hrs 30mins
Ingredients:
9
Serves:
6-8
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ingredients

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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.

Questions & Replies

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  1. Milt O.
    Is the beef cooked dry in the crockpot without liquid? Assume some liquid will come from the onion, etc. but seems it willbe pretty dry.
     
  2. CBAngel106
    Do you drain the green chilies or add juice and all?
     
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Reviews

  1. marian.lee
    This was excellent, the flavor was wonderful. I liked it without the salsa. Very easy to make, too.
     
  2. IndyEater
    Nothing too spectacular.
     
  3. Wanna swap recipes
    Such a welcome change from plain old tacos! I forgot the salsa both times I've made this and it's still delicious. Served in tortillas or hard shells with cheddar cheese, rice and sour cream. We are salt sensitive and only used 1 beef bullion cube.
     
  4. Married-to-a-Desi
    Very Good. Ate on flour tortillas, think I will make taquitos with this next time...
     
  5. Lizzymommy
    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

You know me as Sue L or Sue Lau. I write a food blog at palatablepastime.com which specializes in Midwestern, Amish, Southern, and Ethnic recipes. Most of which are my own recipes. There are a few there that aren't, but not many. And really, since the best of my recipes here are my recipes, it tells me you guys like me just a teensy bit. ;) I post all my latest stuff on my blog including new recipes, updates to older recipes and (hopefully) much better photos. So don't be shy in dropping by. If you like my stuff here you will LOVE my stuff there. Seriously.
 
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