Slow Cooker Machaca Food

BIG BEN'S BEEF MACHACA

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.

PERFECT MACHACA RECIPE

Steps:

• 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.
• Cover and cook on low for 8 hours.
• Serve immediately with your favorite toppings! This meat is great for nachos, burritos, tacos, or salad!

SLOW COOKER BEEF MACHACA

Steps:

• Season the beef with salt and pepper and place into the slow cooker.
• In a medium bowl, whisk together the lime juice, beef broth, and Maggi. Stir in the other ingredients and then pour over the beef.
• Cook on low in the slow cooker for 8 hours. Then shred the beef using two forks and serve. I usually like to let the shredded beef hang out in all the cooking liquid/sauce for about 30 minutes before serving. Just keep the slow cooker on low.

SLOW COOKER BEEF MACHACA

Steps:

• Pat dry the chuck roast with paper towels. Set aside.
• In a small mixing bowl combine the chili powder, salt, black pepper, cumin, garlic powder, onion powder, oregano, and cayenne pepper.
• Season the chuck roast with the seasoning mix. Set aside.
• Heat up 2 tablespoons olive oil in a large skillet set over medium heat.
• Add the chuck roast to the heated oil and sear on all sides until just browned.
• Transfer browned beef to the insert of your slow cooker.
• To the slow cooker, add the diced bell peppers, onions, garlic, chipotle peppers, adobo sauce, can of diced tomatoes with chilies, beef broth, and lime juice.
• Cover and cook on LOW for 6 to 8 hours, or until meat is very tender and falling apart. The goal for perfectly tender beef is an internal temperature of 205˚F to 215˚F. You'll know it's ready when the meat falls apart as you pierce it with a fork.
• Remove meat from the slow cooker and transfer it to a cutting board; shred with forks. Set aside.
• Using an immersion blender, blend the cooking liquid inside the slow cooker until smooth and thickened.
• Toss meat with the cooking liquid.
• Taste for salt and pepper and adjust accordingly.
• Serve with corn or flour tortillas, if desired, and topped with cheese, onions, lettuce, and sour cream.

SLOW-COOKER BRAISED BRISKET (MACHACA)

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.

MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)

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

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.

CROCK POT CARNE MACHACA

Steps:

• Season roast to taste.
• Place seasoned roast in crock pot.
• Pour salsa over roast and cook on high for 4-6 hours or on low for 8-10 hours, until you can shred meat with a fork.
• If you want a crisper meat, you can place the shredded meat on a cookie sheet and bake at 450 degrees for about 15 to 20 minutes, until it gets crispy around the edges.