Machaca (Tex-Mex Shredded Beef)
Tex-Mex beef seasoned with chipotle and onion falls apart in the slow cooker. Great as a filling for tacos, quesadillas or served with rice and beans.
Ingredients
- 2 ½ to 3 pounds boneless rump or chuck roast cut into 1-pound chunks
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- Salt and pepper
- 1 can 10 ounces diced tomatoes with green chiles
- 1 cup beef stock
- 4-6 cloves of garlic peeled and smashed
- 1-2 chipotle peppers in adobo sauce plus 1 tablespoon of sauce
- 1 large onion diced
Instructions
- Season beef with cumin, oregano, salt and pepper. Place in slow cooker. Add tomatoes, beef stock, garlic, chipotles, adobo sauce and onion. Cook on low for 4-6 hours, until meat is tender and falls apart.
- Remove meat from slow cooker; reserve a cup of liquid. Strain out the tomatoes, chiles and onions and use as a “salsa” topping later, if desired. Shred the beef and moisten with reserved liquid if needed. Serve beef.
Nutrition
Calories: 363kcalCarbohydrates: 4gProtein: 38gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 130mgSodium: 235mgPotassium: 763mgFiber: 1gSugar: 1gVitamin A: 49IUVitamin C: 2mgCalcium: 63mgIron: 5mg
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