Best Machaca Beef Dip Sandwiches Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BIG BEN'S BEEF MACHACA



Big Ben's Beef Machaca image

This hearty and delicious Mexican slow cooker recipe is so versatile and a hit at my husband's fire station. Shred the meat and create anything from tacos to taquitos, or enjoy it all on it's own!

Provided by FireGuysWife

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h10m

Yield 8

Number Of Ingredients 15

1 (4 pound) boneless beef chuck roast, trimmed and cut into 8 portions
½ cup olive oil
¼ cup Worcestershire sauce
2 limes, juiced
1 (14 ounce) can diced tomatoes, undrained
1 large sweet onion, diced
½ green bell pepper, diced
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
½ cup beef broth
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon chili powder
½ teaspoon salt, or more to taste
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 502.8 calories, Carbohydrate 8.7 g, Cholesterol 103.3 mg, Fat 39.4 g, Fiber 1.9 g, Protein 27.7 g, SaturatedFat 12.1 g, Sodium 426 mg, Sugar 3.5 g

MACHACA



Machaca image

Credit for this masterpiece recipe goes to my sister, Judy, the best cook I know. I can't imagine this machaca recipe being beaten by any other, at least any other I've tried which are many.

Provided by Happy Hippie

Categories     One Dish Meal

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 -4 lbs chuck roast
1 large onion
1 green bell pepper
3 garlic cloves, chopped
salt and pepper
4 ounces green chilies
1/2 cup diced tomato
6 -8 large eggs, beaten
8 ounces el pato spicy tomato sauce

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.

Nutrition Facts : Calories 681.8, Fat 49.5, SaturatedFat 19.5, Cholesterol 368, Sodium 253.9, Carbohydrate 7.5, Fiber 1.3, Sugar 3.7, Protein 49

MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)



Machaca (Authentic Mexican Shredded Beef) image

An authentic Mexican recipe from the book "Mexican Cookery" by Barbara Hansen. This delectable shredded beef is perfection! Wonderful served stuffed into a warm flour tortilla. Recipe is easily doubled, or tripled. Could also be made in the crock pot.

Provided by BecR2400

Categories     Meat

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb boneless beef chuck
1 cup water
6 peppercorns
1/4 medium onion
salt
1 garlic clove
1/4 teaspoon salt
1 tablespoon vegetable oil
1/2 medium onion, chopped
1 california chili pepper, roasted, peeled (or 1 roasted and peeled poblano chili, or 1 canned whole green chili)
2 small tomatoes, peeled, chopped (1/2 pound)
1/4 teaspoon ground cumin
fresh ground pepper (to taste)

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.

Related Topics