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
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
TACO FILLING
Fold this Mexican-style mixture into corn tortillas for our Beef Tacos, or try it in our Classic Taco Salad, on top of sweet potatoes, or as a hearty addition to stews.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 45m
Yield Makes 6 cups
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes. Add garlic, jalapeno, chili powder, cumin, and coriander; cook, stirring, 1 minute.
- Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Stir in tomatoes; cook, stirring occasionally, until liquid has evaporated, 15 to 20 minutes. Season generously with salt.
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.
BEEF MACHACA (TACO FILLING)
This came off a Texas website. Really flavorful. Overnight marinating is needed. You can also crock it after the browning process. Freezes well.
Provided by aronsinvest
Categories Roast Beef
Time 2h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 20
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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