Ingredients for Machaca
- Chuck Roast
- 1 medium onion, diced
- 1 green bell pepper, diced
- Garlic Cloves
- Salt And Pepper
- Green Chilies
- Diced Tomato
- 6 large eggs
- Spicy Tomato Sauce
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How to Make Machaca
- Season a 3-4 lb beef roast generously with salt and pepper. Place in a slow cooker.
- Cook on low for 8-10 hours, or until the beef is fork-tender.
- Remove the beef from the slow cooker and shred using two forks.
- In a large skillet, sauté 1 medium diced onion and 1 diced green bell pepper in 1 tablespoon of oil until lightly browned (about 5 minutes).
- Add 2 minced cloves of garlic and sauté for another minute.
- Add the shredded beef to the skillet and combine with the onion and garlic mixture.
- Stir in 4-6 canned green chilis (depending on your spice preference), diced, and 1 (28 ounce) can of diced tomatoes, undrained.
- Cook until heated through, about 5 minutes.
- In a separate bowl, whisk 6 large eggs with a pinch of salt and pepper.
- Pour the eggs into the skillet with the beef mixture. Cook, stirring occasionally, until the eggs are set and scrambled throughout.
- Stir in ½ cup El Pato tomato sauce (or to your desired consistency).
- Serve immediately in warm large flour tortillas. Add your favorite toppings like sour cream, avocado, cheese, and cilantro.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
14g
Fat
97g
Carbs
2g
