1 large onion, sliced. 1 (4 ounce) can chopped green chilies. 1 cup boiling water. 2 beef bouillon cubes. 1 1/2 teaspoons dry mustard. 1 tablespoon minced garlic or 1 tsp. garlic powder. 1 teaspoon seasoned adobo seasoning (note that this Latino seasoning is made with salt, cumin and garlic and is not the Phillipine versio) or 1 teaspoon salt.
Instructions. Place the roast in a 6 quart crock pot. In a small bowl combine the green chilis, garlic, chili powder, cumin, salt and pepper. Mix well. Spread the mixture over the roast in the crock pot. Place the lid on top and cook on low for 8-10 hours or high for 4-5 hours. Shred the beef.
Next, whisk together lime juice, soy sauce, salt, oregano, and pepper in a small bowl. Pour the mixture into the slow cooker. Cover the slow cooker and cook on High for 4-5 hours or Low for 7-8 hours. Shred the meat using two forks. Place the beef in tortillas, top with desired toppings, and roll into burritos.
Taste and add additional salt and pepper, or other seasonings, if needed. Preheat oven to 350 degrees F. Pour ½ cup of sauce over the beef and toss. Fill each tortilla with a spoonful of shredded beef and shredded cheese. Roll up and place in the pan, seam-side down. Pour desired amount of sauce over the enchiladas.
Blend the cinnamon, rice, and almond mixture with evaporated milk until a smoother mix is formed and the grains of rice are completely ground. Strain the resulting liquid into a pitcher, and add the sugar, vanilla, and milk. Mix well until everything is well combined.Add a liter of water, and serve with ice. Enjoy!
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machaca authentic mexican shredded beef recipe
