Every Tuesday this semester it’s looking like I’m going to have to rely on my slow cooker. I work from 9 – 5 and then have class from 6:15-8:15. Wednesdays and Thursdays also have night classes, but I’ve been able to cook dinner at lunch time and just heat it up when I get home. This week’s slow cooker dinner was great and is going to make some lunches and breakfasts also.
This is absolutely not a traditional machaca preparation. Machaca typically is dried pork or beef which has been reconstituted. It can be used in a variety of dishes: tacos, flautas, burritos, con juevos, and more. I decided to serve this slow cooker version of the popular Mexican dish over a very Americanized Spanish rice.
My only issue was that I didn’t chop the chipotle peppers up enough. Whoops.
Slow Cooker Machaca
2 tbsp vegetable oil
3 – 4 lbs chuck roast, cut into large pieces
1 onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 jalapeno pepper, seeded, deveined, and minced
1 small can of chipotle peppers in adobo sauce, minced
4 cups beef broth
2 tbsp dried oregano
1 tbsp ground cumin
1. Heat the vegetable oil in a large skillet. Place the pieces of beef into the skillet, browning the outsides. Place the meat into the slow cooker.
2. In the same skillet, add the onion, bell pepper, and garlic. Saute for 3 minutes. Add to the slow cooker.
3. Add the rest of the ingredients into the slow cooker. Cook on low for 8 hours.