Sunday, December 2, 2007

Machaca Beef

I've been making this recipe for years and it always comes out tasting good. It is made in the slow cooker and takes 10-12 hours on low. The meat is good to fill burritos, tacos, chalupas, quesadillas, for chili, on a baked potato, or anything else you can think of. Makes 10-12 servings

1-1/2 lbs. beef roast (chuck or round)
1 large onion, sliced
4 oz. can diced green chilis
2 beef bouillon cubes
1-1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1 teaspoon seasoning salt
1/2 teaspoon pepper
1 cup salsa

Combine all ingredients except salsa in a slow cooker. Add just enough water to cover. Cover the cooker and cook on low 10-12 hours, or until beef is tender. Drain and reserve liquid.
Shred the beef using 2 forks to pull it apart. It should come apart easily. Combine beef, salsa, and enough of the reserved liquid to make of desired consistency.

I sometimes use the excess liquid in my next pot of soup or chili. It adds a lot of flavor.


JennDZ - The Leftover Queen said...

I really need to start using my crockpot. This recipe confirms it. It sounds really wonderful!

Welcome to The Foodie Blogroll!

Penelope said...

Thanks for this delicious recipe, and for the inspiration to use my own crockpot! I just wanted to let you know that I've linked to this post from my party planning blog. Check out our site for party planning tips, free online invitations and food & drink ideas.
Keep up the good work!

Becky said...

Thanks for the link Penelope. I plan to do alot more crock-pot recipes. They are so convenient if you are a working person, or on weekends when you are doing other things.