Crock Pot Carne Machaca Recipes

SLOW COOKER MACHACA

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.

CROCK POT CARNE MACHACA

Steps:

• Season roast to taste.
• Place seasoned roast in crock pot.
• Pour salsa over roast and cook on high for 4-6 hours or on low for 8-10 hours, until you can shred meat with a fork.
• If you want a crisper meat, you can place the shredded meat on a cookie sheet and bake at 450 degrees for about 15 to 20 minutes, until it gets crispy around the edges.

CROCK POT MAHACA BEEF

Steps:

• Season roast with salt and pepper.
• Sear on all sides in oil in skillet (optional).
• Place in slow cooker.
• Mix together remaining ingredients except water, and spoon over meat.
• Pour water down along the sides of the crock pot (so as not to wash off the topping) until roast is 1/3 covered.
• Cover.
• Cook on high 6 hours.
• Reduce to low 2-4 hours, until meat falls apart.
• Thicken sauce with flour if you like.
• Serve in tacos, burritos, or your favorite Mexican dish.

CROCK POT CARNE GUISADA

Steps:

• Place stew meat, 1/4 cup water, salt and pepper in crock pot.
• Turn heat to high and let simmer for 1 1/2 hours.
• Drain juice from tomatoes into measuring cup.
• Add tomatoes, garlic, and onions to crock pot.
• STIR and let simmer on high for 30 minutes.
• Add cumin, oregano, and chili powder to crock pot and stir.
• Blend juice and enough water to equal 1 1/2 cups liquid and flour stir into meat/veggie mixture.
• Let cook on LOW for 3-4 hours until sauce is nice and thick (if you like runnier gravy three hours is good).
• Serve with warm flour tortillas.

CARNE MACHACA

Steps:

• In a large, heavy pan with a lid, over medium heat, sauté onions, Ro-tel, red chili flakes, Tabasco, black pepper and cumin, adding a little water only as needed to keep the mixture from sticking.
• Stir frequently, cooking until the onion is translucent and tender.
• Add tomatoes with their liquid and stir well.
• Cook for 3-5 minutes.
• There won't be much liquid at this point.
• Add beef.
• Reduce heat to simmer, cover pot and cook, stirring occasionally, for 1-1/2 hours or until beef is thoroughly tender.
• When beef has cooled, refrigerate overnight.
• The next day, shred beef pieces, using fingers.
• Skim and fat from cooking juices and return beef to pan.
• Reheat over low heat and serve.