Big Ben's Beef Machaca
Description
This recipe for Mexican-style beef is made in a slow cooker and makes terrific filling for tacos, taquitos, burritos, or even tortas!
Ingredients
•
1 (4 pound) boneless beef chuck roast, trimmed and cut into 8 portions
•
1/2 cup olive oil
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1/4 cup Worcestershire sauce
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2 limes, juiced
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1 (14 ounce) can diced tomatoes, undrained
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1 large sweet onion, diced
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1/2 green bell pepper, diced
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4 cloves garlic, minced
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1 jalapeno pepper, seeded and minced
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1/2 cup beef broth
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1 tablespoon dried oregano
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1 tablespoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon salt, or more to taste
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1/2 teaspoon ground black pepper
Directions
1
Place beef portions into the crock of a large slow cooker. Mix olive oil, Worcestershire sauce, lime juice together in a bowl; pour over the beef. Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.
2
Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.
3
Remove beef with tongs to a cutting board. Shred with a pair of forks and return to the slow cooker. Continue cooking another 20 to 30 minutes.