Machaca Shredded Beef

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Machaca Shredded Beef
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This recipe can be stuffed in enchilads, tacos, sopalillas.

Ingredients


  • 3-pound arm roast

  • Water

  • 1 1/2 cups coarsely chopped green chile

  • 1 tomato, chopped

  • 1/2 onion, diced

  • 1/2 teaspoon garlic powder



Instructions


Place the roast in a large pan with water to cover and simmer until tender and the meat begins to fall apart, about 3 to 4 hours. Remove the roast from the pan, remove the fat and bone, and shred the meat by hand or with a fork.

Return the meat to the pan, add the remaining ingredients, stir well, and simmer until all the liquid has been absorbed by the meat, about 30 minutes.

Servings
8 to 10
Servings
8 to 10
Machaca Shredded Beef
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe can be stuffed in enchilads, tacos, sopalillas.

Ingredients


  • 3-pound arm roast

  • Water

  • 1 1/2 cups coarsely chopped green chile

  • 1 tomato, chopped

  • 1/2 onion, diced

  • 1/2 teaspoon garlic powder



Instructions


Place the roast in a large pan with water to cover and simmer until tender and the meat begins to fall apart, about 3 to 4 hours. Remove the roast from the pan, remove the fat and bone, and shred the meat by hand or with a fork.

Return the meat to the pan, add the remaining ingredients, stir well, and simmer until all the liquid has been absorbed by the meat, about 30 minutes.

Servings
8 to 10
Servings
8 to 10
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