Best 2 Slow Cooker Machaca Recipes

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Slow cooker machaca is a delicious and easy-to-make dish that is perfect for a weeknight meal. This Mexican-inspired dish is made with shredded beef that is cooked in a flavorful sauce. The beef is then served with tortillas, rice, and beans. This dish is a great way to use up leftover beef, and it can also be made with ground beef. This versatile dish can be customized to your liking by adjusting the level of spice and adding different vegetables. With just a few simple ingredients and a slow cooker, you can have a delicious and satisfying meal that the whole family will enjoy.

Let's cook with our recipes!

SLOW-COOKER BRAISED BRISKET (MACHACA)



Slow-Cooker Braised Brisket (Machaca) image

Provided by Marcela Valladolid

Categories     main-dish

Time 14h15m

Yield About 10 cups

Number Of Ingredients 24

1/4 cup fresh lime juice
2 tablespoons Maggi sauce or 1 tablespoon soy sauce plus 1 tablespoon Worcestershire sauce
3 cloves garlic, minced
1 serrano chile, stemmed, seeded, and minced
Salt and freshly ground black pepper
1/2 cup olive oil
One 3- to 4-pound beef brisket, trimmed and cut into 3 large pieces
3 tablespoons vegetable or olive oil
1 1/2 cups diced onion (about 1 large)
1 cup beef broth
1 cup diced red bell pepper (about 1 large)
1/2 teaspoon dried oregano
3 cloves garlic, minced
2 serrano chiles, stemmed, seeded and minced
One 28-ounce can diced tomatoes with their juice
Salt and freshly ground black pepper
1 1/2 pounds (about 3 1/2 cups) shredded Slow Cooker Braised Brisket, heated
Eight 4-inch crisp corn tostada shells
1 cup shredded iceberg lettuce
1 avocado, peeled, pitted and finely diced
1 cup fresh tomato salsa
1/2 cup Mexican crema or sour cream
4 ounces crumbled queso fresco cheese (about 1 cup)
Lime wedges, for serving

Steps:

  • For the marinade: Combine the Maggi sauce, lime juice, 2 tablespoons water, garlic and serranos in a medium-size bowl, season with salt and pepper. While whisking constantly, slowly add the olive oil, Put the brisket pieces into a large food-safe plastic bag and pour the marinade over it, turning the meat to coat. Seal and refrigerate for at least 8 hours or preferably overnight.
  • Allow the meat to come to room temperature. Drain the meat and discard the marinade.
  • For the brisket: Pour the oil into the bottom of a slow cooker. Add the onions, broth, peppers, oregano, garlic, chiles, tomatoes and some salt and pepper. Mix well, and then nestle the meat into the liquid in the bottom of the slow cooker. Cook the brisket on medium-high heat until the meat is tender and shreds easily with a fork, about 5 hours.
  • Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough to handle, about 15 minutes. Shred the meat into 2-inch-long pieces. Return the shredded meat to the slow cooker, stir to combine, and let stand until the meat is hot, about 10 minutes. Taste and season with salt and pepper, if necessary.
  • The warm braised meat can be used to fill burritos, tacos, tostadas or sandwiches. Leftover meat can be stored in an airtight container for up to 3 days or frozen in plastic freezer bags or containers for up to 1 month.
  • For the tostadas: Spread about 1/3 cup of the warm meat over each of the crisp shells. Top each tostada with about 2 tablespoons lettuce, some diced avocado and 2 tablespoons salsa. Drizzle about 1 tablespoon crema over the top and garnish with crumbled queso fresco.
  • Serve with lime wedges on the side for squeezing over the top.

SLOW COOKER MACHACA



Slow Cooker Machaca image

Beef and pork cooked in a slow cooker overnight creates the most tender Mexican meat filling you'll ever have. Serve with tortillas, cheese, and sour cream.

Provided by TucsonMom

Categories     World Cuisine Recipes     Latin American     Mexican

Time 12h5m

Yield 10

Number Of Ingredients 6

3 pounds beef rump roast
3 pounds pork loin roast
2 teaspoons salt
1 teaspoon ground black pepper
2 (14.5 ounce) cans green enchilada sauce
2 (4 ounce) cans diced green chiles

Steps:

  • Season beef roast and pork loin with the salt and pepper. Place seasoned beef and pork in a slow cooker.
  • Set slow cooker to Low. Cover, and cook overnight or 8 to 10 hours. Drain the juices and shred the meat into strands. Return the meat to the slow cooker; pour the enchilada sauce and green chiles in with the shredded meat and cook on Low another 4 to 8 hours.

Nutrition Facts : Calories 562.7 calories, Carbohydrate 6.9 g, Cholesterol 170.1 mg, Fat 32.5 g, Fiber 1.2 g, Protein 57.3 g, SaturatedFat 11.7 g, Sodium 1073.7 mg, Sugar 1.2 g

Tips:

  • Choose high-quality ingredients for the best flavor. Grass-fed beef, nitrate-free bacon, and fresh vegetables will make all the difference.
  • Don't be afraid to experiment with different spices and seasonings. A little bit of chili powder, cumin, or garlic powder can go a long way.
  • If you don't have a slow cooker, you can make machaca in a Dutch oven or a large skillet over low heat.
  • Machaca is a versatile dish that can be served for breakfast, lunch, or dinner. It's also great for meal prep and can be easily reheated.
  • Leftover machaca can be used in tacos, burritos, quesadillas, or scrambled eggs.

Conclusion:

Machaca is a delicious and easy-to-make dish that is perfect for busy weeknights. With a few simple ingredients and a slow cooker, you can have a flavorful and satisfying meal that the whole family will love. So next time you're looking for a quick and easy dinner idea, give machaca a try. You won't be disappointed!

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