Wednesday, May 31, 2017

Pinterest Food Finds. Machaca Beef

Oh my DELICIOUS we just ate this at my mom's house and it is SO good!!
photo and recipe credit: Kitchen Gidget
  • 2 ½ to 3 pounds boneless rump or chuck roast, cut into 1-pound chunks
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • Salt and pepper
  • 1 can (10 ounces) diced tomatoes with green chiles
  • 1 cup beef stock
  • 4-6 cloves of garlic, peeled and smashed
  • 1-2 chipotle peppers in adobo sauce, plus 1 tablespoon of sauce
  • 1 large onion, diced

  1. Season beef with cumin, oregano, salt and pepper. Place in slow cooker. Add tomatoes, beef stock, garlic, chipotles, adobo sauce and onion. Cook on low for 4-6 hours, until meat is tender and falls apart.
  2. Remove meat from slow cooker; reserve a cup of liquid. Strain out the tomatoes, chiles and onions and use as a “salsa” topping later, if desired. Shred the beef and moisten with reserved liquid if needed. Serve beef.

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