Machaca meat is used to stuff tacos, burritos, enchiladas, or is eaten by itself. I liked serving it “soupy” on brown rice. According to David Bulla at TexasCooking.com ,
Machaca in its traditional form is the Mexican equivalent of beef jerky. It is basically beef that has been marinated, cooked, shredded and dried.
In Tex-Mex cuisine, an adapted version of the traditional machaca is a staple that can be served alone with tortillas and taco fixings, or as the basis for many other dishes. Many people still call it machaca, yet it also shows up on menus as shredded beef.
In my version, I decided to add a sweet potato to the mix just for the nutritional heck of it.
Makes 12 servings
2 lb. lean beef roast
2 small onions, sliced
1 large sweet potato, skinned and cut into cubes
4 oz. can chopped green chilis
enough beef broth to cover roast
1 1/2 tsp. dry mustard
3 garlic cloves, minced
3/4 tsp. seasoning salt
1/2 tsp. black pepper
1 cup salsa
Combine all ingredients except salsa in your 4-6 quart Crock-pot or slow cooker.
Cover and cook on low for 10-12 hours or until beef is tender.
Drain and reserve liquid.
Shred beef using two forks to pull it apart.
Combine beef, salsa, and enough reserved liquid to make the desired consistency.
Use this filling for burritos or tacos.
Nutritional info per serving based on using a lean beef: