"My husband and his fellow firefighters swear by this recipe for machaca (shredded beef.) Excellent meat stuffing for tacos." — JILL
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chopped green bell pepper
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This is simply divine! I make this in the crockpot. I leave out the water and lightly saute the onions/peppers before adding to the mix. Put in on high or low and you're good to go. I also add a red pepper and onion packet to the mix. I've also made this exactly 'as is' (except I still added the red pepper and onion mix) and it tastes the same as doing it in the crockpot. I've also used this in my tamales! You can make this in a variety of ways and it's still great! Two thumbs up! ** Edited** I am editing this from my original review from mid-August 2007, because I've made this several times since and have done it various ways. I've now decided that the best way and the only way I'll make it is this way. Put the meat in the crockpot and fill it with water. Slice up an onion and add the entire jar of green salsa. (That means I purchase two jars of green salsa, because the second jar I use later.) Cover and cook for 8 hours/low. A hour before I'm ready for dinner, I'll cut up and saute the peppers/onions. When that's finished or near the end, I'll drain the water out of the crockpot and shred the meat in the crockpot. Then I add the sauted peppers/onions, a jar of green salsa, I even add a bit of red salsa (it tastes good with a bit of it added), and the onion mix. That's how I'll make it from now on, because somehow it just tastes better this way. Delicious!
Whatever this is, Machaca it ain't. I was very disappointed.
A great change from seasoned hamburger meat for tacos!
Pay no attention to the negative review, this is EXCELLENT and very much reminded me of machaca! Although this isn't a "traditional" form of the recipe, it's an adapted version, which is pretty much a shredded beef filling (and what you're most likely to see in restaurants). Anyway, I did the first part of this in the crockpot and when it came to putting everything together on the stove, I used pimientos instead of the bell pepper. Can't wait to try the leftovers with eggs (another common method of cooking this). Thanks!
I have been making this recipe for years. I use a pound of green chilies instead of adding the green pepper, add a packet of onion soup, leave out the water and let it cook all day in a slow cooker. We eat it as a fiiling for flour tortilla's. It's just wonderful!
My family loves this as a filling for burritos. I do use red salsa instead of green as that is what I usually have on hand. The recipe freezes well and there are always enough for two dinners (family of 6). Pass the shredded cheese, additional salsa, sour cream, beans and rice, guacamole or anything else you like in your burritos. Yum
Deeeeelish! Had to add garlic however.This is great for making Machaca.What is Machaca you say? It's this wonderful taco filling scrambled with beaten eggs,then served with warm tortillas and salsa. Es muy delicioso.
I used my crock pot to cook this. Took the same amount of time, but I was able to walk away from my kitchen. Awesomely tender meat!
* Percent Daily Values are based on a 2,000 calorie diet.
Firehouse Machaca Taco Filling
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 245
Tastes just like a popular restaurant’s seasoning mix for beef tacos.
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