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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
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I can't imagine this machaca recipe being beaten by any other, at least any other I've tried which are many. Ingredients:
3 -4 lbs chuck roast |
1 large onion |
1 green bell pepper |
3 garlic cloves, chopped |
salt and pepper |
4 ounces green chilies |
1/2 cup diced tomato |
6 -8 large eggs, beaten |
8 ounces el pato spicy tomato sauce |
Directions:
1. In crockpot, cook roast on low heat 8-10 hours.
2. Remove from pot and shred beef.
3. In skillet, saute diced onion and green bell pepper until lightly browned.
4. Add garlic and saute with onion for an additional minute or so.
5. Add shredded beef to a very large skillet or dutch oven and heat with onion/garlic mixture.
6. Add salt and pepper to taste.
7. Add green chilis and tomatoes.
8. Cook until well heated.
9. Break eggs into a bowl and scramble.
10. Add to meat mixture and cook until eggs are done and scrambled throughout.
11. Add enough El Pato tomato sauce to moisten but not drench.
12. When all is heated through, serve in large flour tortillas burrito style adding condiments as you wish.
13. NOTE: If you eliminate the eggs, this makes a wonderful chimichanga filling as well.
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