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

Ingredients

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