Reviewed: May 6, 2012

really good i used green tomatillo sauce and a lot of cilantro .

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2 users found this review helpful

Reviewer:

Yessenia

Cooking Level: Intermediate

Living In: Metairie, Louisiana, USA

Reviewed: Mar. 11, 2012

I am reviewer number 14 and I cannot believe that almost all the previous 13 changed the recipe in some way and THEN reviewed it. Please review on the written recipe, not your changes..... Not your traditional machaca by any means, but the flavor was soo good none the less. Will make again. Thanks Tucson Mom for a recipe to add to the crockpot file.

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10 users found this review helpful

Reviewer:

Crystal S

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Bakersfield, California, USA

Living In: Roseville, California, USA

Reviewed: Jan. 23, 2012

Easy and delicious with following additions: 3 T. chopped garlic; 1 1/2 t. onion powder; 1 t. garlic powder; 1 1/2 T. chili powder; 1 t. adobo seasoning

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3 users found this review helpful

Reviewer:

HISTRATTON

Cooking Level: Expert

Home Town: Dedham, Massachusetts, USA

Living In: Boulder, Colorado, USA

Reviewed: Dec. 22, 2011

After moderations, this recipe is great. First, I left out the pork and added adobo to the seasonings. After the alloted time in the crock pot, I drained meat then added one can of RED enchilada sauce plus 8 oz of beef broth. Turned pot up to high for 30 min. Last step was to add sliced carmelized onions and peppers and for another 15 min. WONDERFUL!

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2 users found this review helpful

Reviewer:

Ne810

Cooking Level: Expert

Reviewed: Aug. 12, 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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7 users found this review helpful

Reviewer:

Machaca

Reviewed: Jul. 5, 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.

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7 users found this review helpful

Reviewer:

hafpit

Home Town: San Francisco, California, USA

Reviewed: 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

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12 users found this review helpful

Reviewer:

Milly Suazo

Cooking Level: Expert

Home Town: Barrio Tejas, Humacao, Puerto Rico

Living In: Allentown, Pennsylvania, USA

Reviewed: May 22, 2011

Wow this is nothing like authentic machaca. I would strongly advise finding a different recipe. My inlaws ( born and raised) from Mexico didn't understand what it was I had made and my husband's Gma (just visiting) was not pleased... I received an embarrassing lesson on how its supposed to be made.

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8 users found this review helpful