Recipe by TucsonMom
"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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beef rump roast
pork loin roast
ground black pepper
2 (14.5 ounce) cans
green enchilada sauce
2 (4 ounce) cans
diced green chiles
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.
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.
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.
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
no liquid in crock pot with meat
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
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.
Drain off any fat and add the cooking liquid back to the shredded meat. Then continue cooking until the juices are reduced…(very thick).
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Machaca
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 292
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