Best Carne Machaca Recipes

CROCK POT CARNE MACHACA

Crock Pot Carne Machaca image

This is something a friend used to make for me and I can't get enough of it. Super easy to make too! This is a mexican meat that can be used in tacos, burritos etc...

Provided by Kristen in Chicago

Categories Roast Beef

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

1 chuck roast
garlic salt (to taste)
pepper (to taste)
1 jar salsa

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.

CARNE MACHACA

Carne Machaca image

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

Ingredients

1 large texas yellow onion, chopped into 1/2 inch pieces
1/2 cup rotel diced tomatoes with mild green chilies, juice drained
1 teaspoon crushed red chili pepper flakes
1 tablespoon Tabasco sauce
1/2 tablespoon fresh ground black pepper
1/4 teaspoon ground cumin
1 cup canned diced tomatoes with juice
2 lbs top round beef (cut into 4 or 5 large pieces)

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.

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