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Slow Cooker Beef Machaca (Mexican Shredded Beef)

Here's how you make Slow Cooker Beef Machaca (Mexican Shredded Beef)
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  • Servings: 7
  • Prep: 30m
  • Cook: 8h
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 1 1/2 pounds boneless beef chuck roast
  • 1 large onion, sliced
  • 1 (4 ounce) can chopped green chilies
  • 1 cup boiling water
  • 2 beef bouillon cubes
  • 1 1/2 teaspoons dry mustard
  • 1 tablespoon minced garlic or 1 tsp. garlic powder
  • 1 teaspoon seasoned adobo seasoning (note that this Latino seasoning is made with salt, cumin and garlic and is not the Phillipine versio) or 1 teaspoon salt
  • 6 to 8 peppercorns or cracked black pepper
  • 1 cup salsa
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Place beef in crockpot.

  • Step 2: Dissolve bouillon cubes in boiling water and stir in remaining seasonings (not onions, chilies or salsa).

  • Step 3: Cover roast with onion slices, chopped chilies, and seasoned water.

  • Step 4: Cover crockpot and cook on low for 8-10 hours or until roast is tender and can be pulled with a fork.

  • Step 5: Remove the beef from the crockpot and set the cooking liquid aside.

  • Step 6: Using two forks, shred beef.

  • Step 7: Mix beef with salsa, and if you like it a little moister, add some of the cooking liquid to the meat.

  • Step 8: Adjust the seasoning and add salt and pepper if necessary.

  • Step 9: Use as a filling for tacos, burritos, enchiladas, chimis, etc.

We hope you enjoy this recipe!

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