BIG BEN'S BEEF MACHACA
This hearty and delicious Mexican slow cooker recipe is so versatile and a hit at my husband's fire station. Shred the meat and create anything from tacos to taquitos, or enjoy it all on it's own!
Provided by FireGuysWife
Categories World Cuisine Recipes Latin American Mexican
Time 8h10m
Yield 8
Number Of Ingredients 15
Steps:
- Place beef portions into the crock of a large slow cooker. Mix olive oil, Worcestershire sauce, lime juice together in a bowl; pour over the beef. Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.
- Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.
- Remove beef with tongs to a cutting board. Shred with a pair of forks and return to the slow cooker. Continue cooking another 20 to 30 minutes.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 8.7 g, Cholesterol 103.3 mg, Fat 39.4 g, Fiber 1.9 g, Protein 27.7 g, SaturatedFat 12.1 g, Sodium 426 mg, Sugar 3.5 g
MACHACA
Credit for this masterpiece recipe goes to my sister, Judy, the best cook I know. I can't imagine this machaca recipe being beaten by any other, at least any other I've tried which are many.
Provided by Happy Hippie
Categories One Dish Meal
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In crockpot, cook roast on low heat 8-10 hours.
- Remove from pot and shred beef.
- In skillet, saute diced onion and green bell pepper until lightly browned.
- Add garlic and saute with onion for an additional minute or so.
- Add shredded beef to a very large skillet or dutch oven and heat with onion/garlic mixture.
- Add salt and pepper to taste.
- Add green chilis and tomatoes.
- Cook until well heated.
- Break eggs into a bowl and scramble.
- Add to meat mixture and cook until eggs are done and scrambled throughout.
- Add enough El Pato tomato sauce to moisten but not drench.
- When all is heated through, serve in large flour tortillas burrito style adding condiments as you wish.
- NOTE: If you eliminate the eggs, this makes a wonderful chimichanga filling as well.
Nutrition Facts : Calories 681.8, Fat 49.5, SaturatedFat 19.5, Cholesterol 368, Sodium 253.9, Carbohydrate 7.5, Fiber 1.3, Sugar 3.7, Protein 49
MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)
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
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.
SLOW-COOKER BRAISED BRISKET (MACHACA)
Provided by Marcela Valladolid
Categories main-dish
Time 14h15m
Yield About 10 cups
Number Of Ingredients 24
Steps:
- For the marinade: Combine the Maggi sauce, lime juice, 2 tablespoons water, garlic and serranos in a medium-size bowl, season with salt and pepper. While whisking constantly, slowly add the olive oil, Put the brisket pieces into a large food-safe plastic bag and pour the marinade over it, turning the meat to coat. Seal and refrigerate for at least 8 hours or preferably overnight.
- Allow the meat to come to room temperature. Drain the meat and discard the marinade.
- For the brisket: Pour the oil into the bottom of a slow cooker. Add the onions, broth, peppers, oregano, garlic, chiles, tomatoes and some salt and pepper. Mix well, and then nestle the meat into the liquid in the bottom of the slow cooker. Cook the brisket on medium-high heat until the meat is tender and shreds easily with a fork, about 5 hours.
- Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough to handle, about 15 minutes. Shred the meat into 2-inch-long pieces. Return the shredded meat to the slow cooker, stir to combine, and let stand until the meat is hot, about 10 minutes. Taste and season with salt and pepper, if necessary.
- The warm braised meat can be used to fill burritos, tacos, tostadas or sandwiches. Leftover meat can be stored in an airtight container for up to 3 days or frozen in plastic freezer bags or containers for up to 1 month.
- For the tostadas: Spread about 1/3 cup of the warm meat over each of the crisp shells. Top each tostada with about 2 tablespoons lettuce, some diced avocado and 2 tablespoons salsa. Drizzle about 1 tablespoon crema over the top and garnish with crumbled queso fresco.
- Serve with lime wedges on the side for squeezing over the top.
CARNE MACHACA
This is a recipe that will knock your socks off! Needs to be refrigerate overnight. It's a good change from bacon or sausage for breakfast or brunch. It is also good served rolled in warmed flour tortillas for lunch or dinner.
Provided by Kaccy G.
Categories Steak
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large, heavy pan with a lid, over medium heat, sauté onions, Ro-tel, red chili flakes, Tabasco, black pepper and cumin, adding a little water only as needed to keep the mixture from sticking.
- Stir frequently, cooking until the onion is translucent and tender.
- Add tomatoes with their liquid and stir well.
- Cook for 3-5 minutes.
- There won't be much liquid at this point.
- Add beef.
- Reduce heat to simmer, cover pot and cook, stirring occasionally, for 1-1/2 hours or until beef is thoroughly tender.
- When beef has cooled, refrigerate overnight.
- The next day, shred beef pieces, using fingers.
- Skim and fat from cooking juices and return beef to pan.
- Reheat over low heat and serve.
CHICKEN MACHACA
I came up with this recipe when I decided to make a nice meal for my Fiance and Father. They loved it, and so did I. For a juicier machaca, add 1/2 cup of salsa.
Provided by Jesusfishchick
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Remove any excess fat from chicken breasts.
- Boil chicken and bell pepper for 10-15 minutes, or until easy to tear apart.
- Let chicken cool until only warm to the touch, then shred as thin and long as possible.
- On medium-high heat in a skillet, cook meat, tomatoes, pepper, and spices about 10 minutes, or until chicken turns slightly tomato colored.
- Serve hot with tortillas and beans.
Nutrition Facts : Calories 148.3, Fat 1.8, SaturatedFat 0.5, Cholesterol 68.4, Sodium 377.1, Carbohydrate 4.1, Fiber 0.8, Sugar 0.5, Protein 28.1
SLOW COOKER MACHACA
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
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
PORK MACHACA (TENDER PULLED MEXICAN PORK)
This is used to make burritos, tacos, or even a Mexican style pot roast. Although it makes a lot, it freezes well; and the broth makes a nice base for posole soup. Quantities are inexact but strict adherence to the recipe is not that crucial; I make this in restaurants and just "go by eye". Props to GaylaJ for shaming me into posting my first recipe here!
Provided by Chef TotalFark
Categories One Dish Meal
Time 4h20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a stockpot and simmer until fork tender-this can take from 3-4 hours.
- Can be made in a crock pot also-decrease liquid by about 1/2, bouillon powder by 1/3, and cook on low for 8-10 hours (or until tender as above).
- When tender, remove from heat and allow meat to cool in the broth until cool enough to handle (this will keep the meat moist).
- Shred (or "pull") either with forks or by hand.
- Place in storage container and add some of the broth to moisten; refrigerate until needed.
- Reheat either in microwave, or in saucepan; use a little of the juice to keep it moist.
- For the Mexican-flavored pot roast, don't shred-slice fairly thick (about 1/2"), and make a gravy by thickening some of the juice with either cornstarch or roux (sorry, you'll have to thicken by sight; tough to give an exact quantity for that); serve with plain steamed rice/boiled potatoes and a vegetable-broccoli and/or carrots come to mind first. Leftovers make great open-faced hot sandwiches.
- For soup, take broth and add some onions, carrots, celery, an extra bit of canned diced tomato (you can use almost anything for veggies depending on what you like/have on hand), some of the pork meat and posole (or hominy); simmer until tender and add shredded cabbage; cook another 15 minutes. Serve with hot tortillas and a salad for a complete meal.
- Can also be made as beef machaca by using bottom (outside) round, chuck, or brisket; replace chicken bouillon powder with beef.
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.
Provided by PalatablePastime
Categories Roast Beef
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
BIG DAVES BEEF MACHACA
Steps:
- For the marinade, combine all the ingredients in a bowl then whisk them to form an emulsion. Add the beef making sure every piece is evenly coated. Cover and refrigerate. Marinate the beef overnight in a bowl in the refrigerator. Before preparing, drain thoroughly and allow meat to come up to room temperature for about 30 minutes. In a large soup pot, heat a few tablespoons of oil over medium-high heat until very hot. Sear the beef a few pieces at a time to develop a rich brown color on all sides as well as on the bottom of the pan. Do this in several batches if the pot is too crowded. When all the beef is browned nicely and removed from the pan, add the onions, peppers, and garlic to the hot pan. Sauté for a few minutes then add the remaining ingredients to the pan along with the beef. Bring to a boil, scraping the browned bits off the bottom of the pan. Reduce heat to low, cover and simmer slowly for about 2 hours. The meat should be very tender and should easily fall apart when pricked with a fork. Remove from heat, remove meat to a cutting board and shred with a pair of forks. Return to the pot and bring to a simmer, uncovered. Reduce the liquid until very thick, almost dry. At this point, adjust the seasoning with salt, pepper, and whatever additional heat you want to add if any. Serve with tortillas, cheese, salsa, lettuce and guacamole for a great beef taco. Portion and freeze the remaining machaca in zip lock bags for later use.
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MEXICAN MACHACA (SHREDDED BEEF) | TRAEGER GRILLS
From traeger.com
4.8/5 (13)Category Beef
- When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes. Grill: 165 ˚F.
- In a roasting pan or sturdy disposable foil pan, place the chuck roast and coat it on all sides with the Worcestershire sauce. Season the roast generously with Traeger Prime Rib Rub.
- Remove the meat from the roasting pan and place it directly on the grill grates. Close the lid and smoke for 1 hour. Set the roasting pan aside, as you will need it later.
- In a large saucepan over medium heat on the stovetop, add the oil and sauté the onions, bell pepper, poblano pepper, jalapeño, and garlic until softened, about 5 minutes.
- Add the tomatoes, beef broth, lime juice, chili powder, cumin, oregano, and salt and pepper, and bring to a boil over high heat. Ingredients. 14 1/2 Ounce Mexican-style diced tomatoes with chiles.
- Reduce the heat and simmer the tomato mixture for 20 minutes. Taste for seasoning, adding more chili powder, cumin, oregano, or salt and pepper as needed.
- Remove the roast from the grill and transfer it to the reserved roasting pan. Increase the temperature of the Traeger to 300°F. Grill: 300 ˚F.
- Slice the roast into 4 or 5 pieces of roughly equal size. Carefully pour the hot tomato mixture over the meat and cover it tightly with a lid or heavy-duty foil.
- Place the roasting pan directly on the grill grates. Close the lid and cook for 2 1/2 - 3 hours, turning the meat over in the juices once or twice. Use tongs to lift the lid or foil to avoid steam burns.
- Let the meat cool slightly, then shred with a pair of forks. Return to the tomato mixture, cool, cover, and refrigerate if not serving immediately. Machaca can be made up to 3 days ahead.
PERFECT MACHACA RECIPE - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
5/5 (24)Category Main CourseCuisine MexicanTotal Time 8 hrs 20 mins
- In a small bowl mix together the chili powder, cumin, garlic powder, oregano, paprika, cayenne pepper, and salt and pepper to taste.
- Season the roast evenly with the spice mixture. Cover the roast with plastic wrap and refrigerate overnight.
- Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the roast and sear until browned on all sides.
- Add the roast to the crockpot. Pour over the diced tomatoes, broth, bell pepper onion, jalapenos, then squeeze over the lime juice.
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