Machaca Beef Goodness

One of the big disappointments in being only half-Mexican is that you get to taste all the amazing homemade food your extended family makes, but no one teaches you.  Dang.  Well, that is if your dad is the Mexican one and is the non-cooker.  So that means I get to learn a lot by trial and error.  And the Internet.  Thank heaven's for the Internet!

For a long time, I've really been wanting to try to make authentic machaca beef.  I found this awesome recipe over at food.com.

(photo courtesy of food.com)

Ingredients:


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

Directions:

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.

***Here's our review on it:  Oh.My.Stinkin'.Gosh.  Awesome!!  This was incredibly easy and yummy.  We made into burros last night and since I doubled the recipe, there was enough for tacos tonight.  My belly is already growling.

Did you try it?  Let me know how you like it.  In the mean time, here's to more Smoochin' in the Kitchen!