Slow Cooker Machaca Recipe - Allrecipes.com
Slow Cooker Machaca Recipe
  • READY IN 12+ hrs

Slow Cooker Machaca

Recipe by  

"Beef and pork cooked in a slow cooker overnight creates the most tender Mexican meat filling you'll ever have. Serve with tortillas, cheese, and sour cream."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. Season beef roast and pork loin with the salt and pepper. Place seasoned beef and pork in a slow cooker.
  2. 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.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 12 hrs
  • READY IN 12 hrs 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 27, 2009

I agree with RBcook. Instead of adding water to the juices I used 3 8 oz cans of mexican tomato sauce, 4 chopped fresh jalapenos with seeds and 1 bunch fresh cilanto.

 
Most Helpful Critical Review
Jun 04, 2008

Instead of throwing out all that liquid and paying for enchilada sauce you can use 3 cups of liquid and your own spices; salt, pepper, garlic, cumin and chili powder of your choice plus some diced onion and bell pepper add only a little more effort.

 
Mar 09, 2008

This is very good and easy. After the first cooking you get rid of all the fat so it's very lean in the end, unlike many shredded meat recipes. It's not very spicy and next time I think I will add 1-2 packages of taco seasoning with the enchilada sauce.

 
Jun 24, 2011

Instead of the enchilada sauce, I added a can of tomatoes and green chilies and a small can of green chilies, plus a small diced onion. Very good and tender

 
Feb 28, 2011

no liquid in crock pot with meat

 
Aug 27, 2010

You have to try this! I suggest adding the onions, garlic and cumin like the other reviews say. We didn't get to add cilantro but will for sure next time. I can't wait to make this for my hispanic inlaws! Talk about brownie points. HeHe

 
Jul 05, 2011

Great recipe, but I did make a few additions. I added two 15 oz.containers of fresh salsa, and half of a 16 oz. container of sliced jalapenos, along with a little of the liquid. I also dropped in some chopped onion and cilantro. Fast, easy and super delicioso.

 
Aug 15, 2011

Drain off any fat and add the cooking liquid back to the shredded meat. Then continue cooking until the juices are reduced…(very thick).

 

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Nutrition

  • Calories
  • 563 kcal
  • 28%
  • Carbohydrates
  • 6.9 g
  • 2%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 32.5 g
  • 50%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 57.3 g
  • 115%
  • Sodium
  • 1074 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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