TEX-MEX SHREDDED BEEF (MACHACA) - FOR SLOW COOKER

Tex-Mex shredded beef (Machaca) - for slow cooker image

Number Of Ingredients 11

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2-1/2 to 3 pounds Rump or Chuck roast
1 can Diced tomatoes with green chiles, 10 oz.
1 cup Beef broth (I use Better Than Bouillion)
6 cloves Garlic cloves, peeled & smashed
2 pieces Chipotle peppers, plus 1 T. of sauce (from canned peppers in adobo sauce, found in Mexican foods section of grocery
1 Onion, large, diced
1 tablespoon Ground cumin
2 teaspoons Dried oregano
1/2 teaspoon Salt
1/2 teaspoon Freshly ground pepper
2 tablespoons Butter

Steps:

Cut beef into square or rectangular chunks (good for browning all sides), cutting out fat where desired. (Note: fat will also liquify if put into the cooker and you can spoon it out afterwards, also. I just like to get the meat browned and sometimes the fat can get in the way.) Brown each piece of beef in butter in a skillet on medium heat, browning as many sides of each piece of beef as possible. As pieces are browned, put them in slow cooker on low heat to keep warm.
After all beef is browned and in slow cooker, add all remaining ingredients (diced tomatoes, broth, garlic, chipotles, adobo sauce, onion, cumin, oregano, salt and pepper to taste) to the skillet and heat until bubbling. Pour over the meat in the slow cooker, cover with slow cooker lid.
Cook until meat is very tender and falling apart, about 4-6 hours.
Remove beef from liquid, reserving liquid, let cool. Shred the beef with two forks. Moisten some of the meat with some of the cooking liquid (avoiding any accumulated fat from cooking process) until meat is moist but not dripping. Discard remaining cooking liquid.