Beef Machaca is a Mexican dish of marinated shredded beef. Traditionally, the beef in machaca was dried after it was cooked, like beef jerky.
More modern versions, however, do not dry the beef.
Do you use make-ahead dishes in your kitchen? Machaca is an ideal week night time saver!
This beef dish with a Mexican slant makes weeknights much less hectic because it can be used for so many dishes. Great machaca that’s as good, if not better than your favorite Mexican restaurant.
It also freezes very well so you don’t jam so many Mexican dishes into the same week. Just portion it out and pop in the freezer. Take a portion out in the morning and most of your evening meal is done.
The beef gets nicely tender from the long cooking in the slow cooker. It makes a great filling for tacos, burritos, enchiladas, and chimichangas. It’s also great in egg burritos for breakfast!
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I love Mexican dishes and this is a good one!
- 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 The Latino seasoning. Not the Philippine
- 6 -8 peppercorns
- 1 cup salsa
Place the beef in the slow cooker and cover with the remaining ingredients except for the salsa.
Cover the slow cooker and cook on low for 8-10 hours or until the roast is tender and can be pulled with a fork.
Remove the beef from the slow cooker and set the cooking liquid aside.
Using two forks, shred the beef. Mix it with the salsa and if you like it a little more moist add some of the cooking liquid.
Adjust the seasoning and add salt and pepper if necessary.
Use as a filling for tacos, burritos, enchiladas, chimis, etc.
Enjoy!
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Adapted from a recipe by Sue Lau
Photo by Sue Lau