Pinterest Food Finds. Machaca Beef

Oh my DELICIOUS we just ate this at my mom's house and it is SO good!!

photo and recipe credit: Kitchen Gidget

INGREDIENTS

• 2 ½ to 3 pounds boneless rump or chuck roast, cut into 1-pound chunks
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• Salt and pepper
• 1 can (10 ounces) diced tomatoes with green chiles
• 1 cup beef stock
• 4-6 cloves of garlic, peeled and smashed
• 1-2 chipotle peppers in adobo sauce, plus 1 tablespoon of sauce
• 1 large onion, diced

INSTRUCTIONS

1. Season beef with cumin, oregano, salt and pepper. Place in slow cooker. Add tomatoes, beef stock, garlic, chipotles, adobo sauce and onion. Cook on low for 4-6 hours, until meat is tender and falls apart.
2. Remove meat from slow cooker; reserve a cup of liquid. Strain out the tomatoes, chiles and onions and use as a “salsa” topping later, if desired. Shred the beef and moisten with reserved liquid if needed. Serve beef.