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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (204g) Recipe makes 6 servings The following items or measurements are not included below: adobo seasoning 6 peppercorns |
||
| Calories 327 | ||
| Calories from Fat 204 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.7g | 34% | |
| Saturated Fat 9.1g | 45% | |
| Monounsaturated Fat 9.7g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 78mg | 26% | |
| Sodium 532mg | 22% | |
| Potassium 591mg | 16% | |
| Total Carbohydrate 8.1g | 2% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 3.6g | ||
| Protein 22.6g | 45% | |
Beef Machaca
By: Sue L
Feb 26, 2004
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.
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 salt
- 6-8 peppercorns
- 1 cup salsa
Directions
1
Place beef in crockpot.2
Cover roast with remaining ingredients except salsa.3
Cover crockpot and cook on low for 8-10 hours or until roast is tender and can be pulled with a fork.4
Remove the beef from the crockpot and set the cooking liquid aside.5
Using two forks, shred beef.6
Mix beef with salsa, and if you like it a little moister, add some of the cooking liquid to the meat.7
Adjust the seasoning and add salt and pepper if necessary.8
Use as a filling for tacos, burritos, enchiladas, chimis, etc.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Beef > Roast
- Cuisine > North American > Mexican
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: Married-to-a-Desi
On Oct 27, 2009
Very Good. Ate on flour tortillas, think I will make taquitos with this next time...
From: Lizzymommy
On Aug 14, 2009
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!
From: MollyJ
On Jul 11, 2009
This was a very flavorful beef, very tender. I did not have adobo seasoning and am trying not to accumulate spices and herbs I use infrequently so instead I just looked at this recipe for dry adobo seasoning, "Dry Adobo Seasoning (Adobo Seco)" and used garlic, mexican oregano, cumin and a bit of saffron in the crockpot. Did everything else just as written. This is wonderful. I love it and so does husband. DS is not sold on it but he's very picky. I didn't freeze any of what I made but may do so in the future. It makes a ton.
From: MissPenny
On Jan 3, 2005
We had this tonight. I followed the recipe as written except the piece of beef was over 2-1/2lbs. Still turned out great! Used it in soft taco shells. Best thing was it was ready when I got home from work. Thank you!
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