Beef Machaca

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This great shredded beef dish gets nicely tender from the long cooking and makes a great filling for tacos, burritos, enchiladas, and chimis. Cooks easily in your crockpot.

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Ingredients [?]

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  • add   1 large onion
  • add   1 teaspoon seasoned adobo seasoning (note that this Latino seasoning is made with salt, cumin and garlic and is not the Phillipine versio) or salt
  • add   6-8 peppercorns
  • add   1 cup salsa
  • add   1 tablespoon minced garlic
  • add   2 beef bouillon cubes
  • add   1 (4 ounce) can chopped green chilies
  • add   1 1/2 lbs boneless beef chuck roast
  • add   1 1/2 teaspoons dry mustard


  1. Place beef in crockpot.
  2. Cover roast with remaining ingredients except salsa.
  3. Cover crockpot and cook on low for 8-10 hours or until roast is tender and can be pulled with a fork.
  4. Remove the beef from the crockpot and set the cooking liquid aside.
  5. Using two forks, shred beef.
  6. Mix beef with salsa, and if you like it a little moister, add some of the cooking liquid to the meat.
  7. Adjust the seasoning and add salt and pepper if necessary.
  8. Use as a filling for tacos, burritos, enchiladas, chimis, etc.