Whoa! After moving from Arizona to Virginia we tired several mexican restaurants and nobody makes machacca beef. After several failed attempts to find a restarant that can make it, I took to the kitchen myself. I was afraid between the jalapeno, chili powder, and cumin, that this would be too spicy, but that turned out not to be the case. I followed the recipe to the letter, only omitting the oil, and it was AMAZING! Putting the meat back in the slow cooker after shredding it, is a must. Letting it cook in all those juices after shredding it really makes it special. I had a lot of juice in the crock pot in the end, so i just pulled the meat out with tongs to serve in burritos, and then used a slotted spoon to remove the left overs. We've used this several ways...burritos, tacos, nachos...always amazing!
Was this review helpful?
3 users found this review helpful
Whoa! After moving from Arizona to Virginia we tired several mexican restaurants and nobody...