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Firehouse Machaca Taco Filling

Firehouse Machaca Taco Filling

  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 20 m
JILL

JILL

My husband and his fellow firefighters swear by this recipe for machaca (shredded beef.) Excellent meat stuffing for tacos.

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Nutrition

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  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. In a stockpot, combine, water, beef and quartered onion. Bring to a boil, reduce heat to medium low, and simmer covered for 1 1/2 to 2 hours, or until meat is very tender. Strain and reserve broth. Shred meat with 2 forks; set aside.
  2. Heat oil in a heavy skillet over medium high heat. Saute chopped onion and bell pepper until tender. Stir in 1 cup of the reserved broth, shredded beef, salsa, cilantro and jalapenos. Cook, stirring occasionally, for 4 to 5 minutes, or until heated through.
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Reviews

TAMLVS2COOK
41

TAMLVS2COOK

10/12/2007

This is simply divine! I make this in the crockpot. I leave out the water and lightly saute the onions/peppers before adding to the mix. Put in on high or low and you're good to go. I also add a red pepper and onion packet to the mix. I've also made this exactly 'as is' (except I still added the red pepper and onion mix) and it tastes the same as doing it in the crockpot. I've also used this in my tamales! You can make this in a variety of ways and it's still great! Two thumbs up! ** Edited** I am editing this from my original review from mid-August 2007, because I've made this several times since and have done it various ways. I've now decided that the best way and the only way I'll make it is this way. Put the meat in the crockpot and fill it with water. Slice up an onion and add the entire jar of green salsa. (That means I purchase two jars of green salsa, because the second jar I use later.) Cover and cook for 8 hours/low. A hour before I'm ready for dinner, I'll cut up and saute the peppers/onions. When that's finished or near the end, I'll drain the water out of the crockpot and shred the meat in the crockpot. Then I add the sauted peppers/onions, a jar of green salsa, I even add a bit of red salsa (it tastes good with a bit of it added), and the onion mix. That's how I'll make it from now on, because somehow it just tastes better this way. Delicious!

KIMAR
23

KIMAR

8/29/2002

A great change from seasoned hamburger meat for tacos!

FOODGU1
20

FOODGU1

6/14/2006

Pay no attention to the negative review, this is EXCELLENT and very much reminded me of machaca! Although this isn't a "traditional" form of the recipe, it's an adapted version, which is pretty much a shredded beef filling (and what you're most likely to see in restaurants). Anyway, I did the first part of this in the crockpot and when it came to putting everything together on the stove, I used pimientos instead of the bell pepper. Can't wait to try the leftovers with eggs (another common method of cooking this). Thanks!

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