BEEF MACHACA

Beef Machaca image

This great shredded beef dish gets nicely tender from the long cooking and makes a great filling for tacos, burritos, enchiladas, and chimis. Cooks easily in your crockpot.

Provided by PalatablePastime

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

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 (note that this Latino seasoning is made with salt, cumin and garlic and is not the Phillipine versio) or 1 teaspoon salt
6 -8 peppercorns
1 cup salsa

Steps:

Place beef in crockpot.
Cover roast with remaining ingredients except salsa.
Cover crockpot and cook on low for 8-10 hours or until roast is tender and can be pulled with a fork.
Remove the beef from the crockpot and set the cooking liquid aside.
Using two forks, shred beef.
Mix beef with salsa, and if you like it a little moister, add some of the cooking liquid to the meat.
Adjust the seasoning and add salt and pepper if necessary.
Use as a filling for tacos, burritos, enchiladas, chimis, etc.

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