These fast and easy tacos are my "go to" recipe for busy, week night meals.
Ingredients
2½ pounds beef stew meat
2½ pounds pork shoulder cut into cubes
⅓ cup New Mexico Red Chile Powder
3 tablespoons ground cumin
6 to 8 cloves garlic, peeled
2 cans diced green chiles
salt, to taste
black pepper, to taste
Instructions
Mix the cubes of beef stew meat and pork shoulder together and place in a large slow cooker.
Add spices, garlic and green chiles. Toss together until evenly distributed. Cook together over night on low temperature.
Remove the taco meat from the slow cooker and chill until the meat cools and the fat floats to the top and becomes hardened. Remove the fat. Divide the meat and separate for other upcoming meals according to desired number of servings. Refrigerate or freeze for future meals.
Reheat the taco meat in its own juice.
With a fork, gently pull or shred the meat.
Serve Machaca Taco meat on corn tortillas with your favorite southwest garnishes.
Notes
Mix the cubes of beef stew meat and pork shoulder together and place in a large slow cooker.
Add spices, garlic and green chiles. Toss together until evenly distributed. Cook together over night on low temperature.
Remove the taco meat from the slow cooker and chill until the meat cools and the fat floats to the top and becomes hardened. Remove the fat. Divide the meat and separate for other upcoming meals according to desired number of servings. Refrigerate or freeze for future meals.
Reheat the taco meat in its own juice.
Serve Machaca Taco meat on corn tortillas with your favorite southwest garnishes.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/machaca-tacos-three-waysdinner-in-a-flash-2/