Beef Machaca is a popular dish in Northern Mexico. Tradionally it is a mexican dried spiced beef and shredded into pieces. So tender and delicious..you can even add some hot sauce if you want it really realy hot..
This recipe is ideal to add as a filling for Tacos, Tortillas, Empanadas or Burritos.
Mexican Beef Machaca (Slow Cooked)
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
1. In a crockpot or slow cooker, add chuck roast beef, and add all the remaining ingredients to cover the beef on top.
2. Cover the pot 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 or use as a filling for tacos and burritos. Serve and enjoy!