Best 6 Crock Pot Mahaca Beef 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.

MACHACA BEEF DIP SANDWICHES

Steps:

• Place roast in a 3- to 4-qt. slow cooker; top with onion. Combine the broth, water, chipotle peppers, adobo sauce, gravy mix, Creole seasoning, chili powder and cumin; pour over meat. Cover and cook on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks and return to slow cooker; heat through. Using a slotted spoon, place meat on rolls. Serve with guacamole or salsa if desired and the cooking juices. Freeze option: Freeze individual portions of cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Serve on rolls, with guacamole and salsa if desired.

SLOW COOKER BEEF MACHACA

Steps:

• Season the beef with salt and pepper and place into the slow cooker.
• In a medium bowl, whisk together the lime juice, beef broth, and Maggi. Stir in the other ingredients and then pour over the beef.
• Cook on low in the slow cooker for 8 hours. Then shred the beef using two forks and serve. I usually like to let the shredded beef hang out in all the cooking liquid/sauce for about 30 minutes before serving. Just keep the slow cooker on low.

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.

SLOW-COOKER BRAISED BRISKET (MACHACA)

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.

BEEF MACHACA

Steps:

• Place beef in crockpot.
• Cover roast with remaining ingredients except salsa.
• Cover crockpot and cook on low for 8-10 hours or until roast is tender and can be pulled with a fork.
• Remove the beef from the crockpot and set the cooking liquid aside.
• Using two forks, shred beef.
• Mix beef with salsa, and if you like it a little moister, add some of the cooking liquid to the meat.
• Adjust the seasoning and add salt and pepper if necessary.
• Use as a filling for tacos, burritos, enchiladas, chimis, etc.