Big Bens Beef Machaca Recipes

SLOW COOKER MACHACA

Slow Cooker Machaca image

Beef and pork cooked in a slow cooker overnight creates the most tender Mexican meat filling you'll ever have. Serve with tortillas, cheese, and sour cream.

Provided by TucsonMom

Categories World Cuisine Recipes Latin American Mexican

Time 12h5m

Yield 10

Number Of Ingredients 6

Ingredients

3 pounds beef rump roast
3 pounds pork loin roast
2 teaspoons salt
1 teaspoon ground black pepper
2 (14.5 ounce) cans green enchilada sauce
2 (4 ounce) cans diced green chiles

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.

Nutrition Facts : Calories 562.7 calories, Carbohydrate 6.9 g, Cholesterol 170.1 mg, Fat 32.5 g, Fiber 1.2 g, Protein 57.3 g, SaturatedFat 11.7 g, Sodium 1073.7 mg, Sugar 1.2 g

MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)

Machaca (Authentic Mexican Shredded Beef) image

An authentic Mexican recipe from the book "Mexican Cookery" by Barbara Hansen. This delectable shredded beef is perfection! Wonderful served stuffed into a warm flour tortilla. Recipe is easily doubled, or tripled. Could also be made in the crock pot.

Provided by BecR2400

Categories Meat

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb boneless beef chuck
1 cup water
6 peppercorns
1/4 medium onion
salt
1 garlic clove
1/4 teaspoon salt
1 tablespoon vegetable oil
1/2 medium onion, chopped
1 california chili pepper, roasted, peeled (or 1 roasted and peeled poblano chili, or 1 canned whole green chili)
2 small tomatoes, peeled, chopped (1/2 pound)
1/4 teaspoon ground cumin
fresh ground pepper (to taste)

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.

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