Slow Cooker Machaca

I’ve made this 5 times now, only once did I deviate from the recipe but there isn’t any need to change anything except keep the juices. It’s so simple yet tender and delicious! One of my favorite recipes on here and definitely a keeper. THANKS!

Made this using Hatch Chiles and jalapenos instead of enchilada sauce and green chilies. On my 3rd batch….family loves this recipe!

This machaca is better than any Mexican restaurant. My hubby loves it, and all the friends we had for dinner. Everyone wants this easy recipe. I added onion powder to the spices. I freeze quart bags of this machaca to use when I’m in a rush for dinner. I add them to beans or for a machaca burrito with cheese, lettuce, and sour cream. PERFECT!! And so easy.

This was quite tasty. I did have to add an additional small can of enchilada sauce because my roasts were a bit larger than what was called for. I tried a machaca and egg burrito with sour cream and feta cheese for breakfast. DELICIOUS!

My husband and I are both deer hunters so we have alot of venison on hand. I used a venison roast for this recipe. Also, I didn’t have green enchilada sauce so I took a can of rotel and a second can of green chilis, ran them through the blender and used that instead. The dinner was amazing!

I didn’t have any enchilada sauce handy so I substituted crushed tomatoes, tomato sauce and soup along with some very hot peppers roasted, split and scrapped on the inside. I also used some steak seasoning as well and used corned beef (5 lbs). My wife complemented the result.

Super easy recipe that was pretty good. Multiple ways to use the meat. Tacos, Quesadillas, on top of rice and bean bowls or Makes a great meat for nachos.

This was super, SUPER easy and delicious. Make sure you look at the time required. It’s 12 hours overnight and an addt’l 4-6 after that. We used this for nachos tonight but it will be excellent in tacos/burritos, as well! My roasts were a bit smaller than what was used in this recipe and it was just fine.

Loved it! Very easy and delicious.

Well I made exactly as stated in the recipe, in order to really see if we liked it. We did, it was very good. I like the mixture of pork and beef. I used La Victoria green chili enchilada sauce it was an excellent addition to the flavor of the meat. Next time though I will add minced garlic because we like lots of garlic.

It’s good, but it’s not machaca; it’s more like ropa vieja. Real machaca is made with beef, sometimes pork, that is marinated and dried like jerky, then pounded into shreds. It can then be rehydrated and used in all sorts of dishes, from scrambled eggs and stews to taco and burrito fillings.

I cooked this but we were not sure about mixing the 2 meets so I made them separate. We loved them both. I added some fresh jalapeno and a few teaspoons of lime juice and chopped cilantro. We ate this with rice and beans. With the leftovers we made street tacos. This recipe for the meat is so versatile. It tastes great. Thanks for the recipe!

I halved the recipe since it is just for myself. It was so, so good! Try as written before you make changes.

I followed the recipe to a T. I think it would have been super tasty if I had cut the cook time in half! Way too long!!! Ruined $40! I will try it again when I can stay at home and watch it!

I’ve made it as written and also by defatting liquid and adding spices. Awesome both ways

Added spices, combined tips from most helpful ratings: onion, cumin, cilantro, chili powder, hot chilies, more garlic, Montreal steak spice, Cholula, Better Than Bouillon vegetable bouillon with 1 cup of water . After cooking pork loin, no beef used, whole atop the spices and onions with added bouillon. to just barely cooked, took out and cubed. Less work than cubing raw meat. Cooked another couple hours on low. Left overnight on warm setting. On serving day turned on high for 6 hours + with lid off to reduce the juices. Stirred every couple of hours. Added green enchilada sauce an hour before serving. Everyone loved this dish. Served for a party. Great on both corn and flour tortillas. Served with: salsa (regular and mango), sour cream mixed with yogurt, guacamole, Kraft TexMex cheese, lettuce, red onions thinly sliced, seasoned rice & beans, fresh peppers strips and diced fresh tomatoes.

This was a nice slow cooked shredded beef recipe. The only thing I found wrong was the name. Just as an fyi only and with all due respect, this is not machaca. This does go great in tacos, burritos, or served openly on a plate with rice and beans but this mexican plate is called “carne desebrada”. In order for it to be called Machaca, the meat would have to be 100% dried like beef jerky, then shredded very finely while dry, once finely shredded, it gets prepared for meals. But the taste and texture can never be mistaken for shredded beef as its very distinct and delicious. There are even restaurants that mistakenly call some of there dishes macahaca, when it is really shredded beef.

Holy – everyone’s a critic. It’s perfect the way it is (I made it mild), I know because my kids love it.

Made this recipe as written. Very easy and tasty. I usually add onion, but the first time I made it as written. If you did not make this recipe as written, then DON’T review it. If you want your own version of this on here, then post it in your own post instead of giving low stars to this one when you never even made it.

Instead of draining the juices, I just continued to cook it all down to add flavor.

I made for a family lunch. So easy and everyone loved it. I left out the green chilies though because some people have acid reflex.