Beef Machaca is a popular dish in Northern Mexico. Tradionally it is a dried spiced beef and shredded into pieces. So tender and delicious..you can even add some hot sauce to make it more exciting to the palate. Happy cooking!
1 – 5 lb. boneless beef chuck roast
2 large onions, sliced thin
5 (4 ounce) cans chopped green chilies
6 teaspoons beef bouillon
6 teaspoons dry mustard
1 whole garlic bulb, minced
4 teaspoons seasoned adobo seasoning
1 tablespoon peppercorns
1 large jar of your favorite salsa
Place beef chuck roast in a crockpot or slow cooker, and add all the remaining ingredients to cover the beef on top.
Place pot cover and cook on high for 2 hours, then on low for 4-6 hours or until roast is tender and can be pulled apart with a fork.
Serve hot with rice. Enjoy!