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“Credit for this masterpiece recipe goes to my sister, Judy, the best cook I know. I can't imagine this machaca recipe being beaten by any other, at least any other I've tried which are many.”
READY IN:
8hrs 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In crockpot, cook roast on low heat 8-10 hours.
  2. Remove from pot and shred beef.
  3. In skillet, saute diced onion and green bell pepper until lightly browned.
  4. Add garlic and saute with onion for an additional minute or so.
  5. Add shredded beef to a very large skillet or dutch oven and heat with onion/garlic mixture.
  6. Add salt and pepper to taste.
  7. Add green chilis and tomatoes.
  8. Cook until well heated.
  9. Break eggs into a bowl and scramble.
  10. Add to meat mixture and cook until eggs are done and scrambled throughout.
  11. Add enough El Pato tomato sauce to moisten but not drench.
  12. When all is heated through, serve in large flour tortillas burrito style adding condiments as you wish.
  13. NOTE: If you eliminate the eggs, this makes a wonderful chimichanga filling as well.

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