Mexican Beef Machaca Recipe

Beef Machaca 


1 tablespoon minced garlic

1 large onion , sliced

1 (4 ounce) can chopped green chilies

2 beef bouillon cubes

1 1/2 lbs boneless beef chuck roast

1 1/2 teaspoons dry mustard

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


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.

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