Best Chicken Machaca Recipes

CHICKEN MACHACA

Steps:

• Remove any excess fat from chicken breasts.
• Boil chicken and bell pepper for 10-15 minutes, or until easy to tear apart.
• Let chicken cool until only warm to the touch, then shred as thin and long as possible.
• On medium-high heat in a skillet, cook meat, tomatoes, pepper, and spices about 10 minutes, or until chicken turns slightly tomato colored.
• Serve hot with tortillas and beans.

MACHACA

Steps:

• In crockpot, cook roast on low heat 8-10 hours.
• Remove from pot and shred beef.
• In skillet, saute diced onion and green bell pepper until lightly browned.
• Add garlic and saute with onion for an additional minute or so.
• Add shredded beef to a very large skillet or dutch oven and heat with onion/garlic mixture.
• Add salt and pepper to taste.
• Add green chilis and tomatoes.
• Cook until well heated.
• Break eggs into a bowl and scramble.
• Add to meat mixture and cook until eggs are done and scrambled throughout.
• Add enough El Pato tomato sauce to moisten but not drench.
• When all is heated through, serve in large flour tortillas burrito style adding condiments as you wish.
• NOTE: If you eliminate the eggs, this makes a wonderful chimichanga filling as well.

SLOW COOKER MACHACA

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.