Best Slow Cooker Machaca Recipes

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.

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.

TEX-MEX SHREDDED BEEF (MACHACA) - FOR SLOW COOKER

Steps:

• Cut beef into square or rectangular chunks (good for browning all sides), cutting out fat where desired. (Note: fat will also liquify if put into the cooker and you can spoon it out afterwards, also. I just like to get the meat browned and sometimes the fat can get in the way.) Brown each piece of beef in butter in a skillet on medium heat, browning as many sides of each piece of beef as possible. As pieces are browned, put them in slow cooker on low heat to keep warm.
• After all beef is browned and in slow cooker, add all remaining ingredients (diced tomatoes, broth, garlic, chipotles, adobo sauce, onion, cumin, oregano, salt and pepper to taste) to the skillet and heat until bubbling. Pour over the meat in the slow cooker, cover with slow cooker lid.
• Cook until meat is very tender and falling apart, about 4-6 hours.
• Remove beef from liquid, reserving liquid, let cool. Shred the beef with two forks. Moisten some of the meat with some of the cooking liquid (avoiding any accumulated fat from cooking process) until meat is moist but not dripping. Discard remaining cooking liquid.

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.