Ingredients for Machaca Beef
- 2 lbs beef flank steak
- 1 large onion
- Green Chilies
- Low Sodium Beef Bouillon Cubes
- Dry Mustard
- Garlic Powder
- Seasoning Salt
- pepper to taste
- 1 cup salsa
- 2 cloves garlic (minced)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional)
- 1 cup beef broth
- enough water to barely cover the beef
- salt to taste
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How to Make Machaca Beef
- In a large slow cooker, combine 2 lbs beef flank steak (or similar cut), 1 large onion (chopped), 2 cloves garlic (minced), 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp oregano, 1/4 tsp cayenne pepper (optional), and 1 cup beef broth. Add just enough water to barely cover the beef.
- Cover the slow cooker and cook on low for 10-12 hours, or until the beef is extremely tender and easily shreds apart.
- Carefully remove the beef from the slow cooker and set aside. Strain the cooking liquid through a fine-mesh sieve, reserving about 1 cup of the liquid.
- Using two forks, shred the beef into long, thin strands. Discard any excess fat.
- In a large bowl, combine the shredded beef with 1 cup of your favorite salsa. Gradually add the reserved cooking liquid, a tablespoon at a time, until you reach your desired consistency. Season with additional salt and pepper to taste.
- Serve the Machaca Beef as a filling for burritos, tacos, or sopes. Garnish with your favorite toppings like cilantro, onions, and sour cream.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
6g
Fat
4g
Carbs
1g
