A 30th Birthday for Brandy – Beef Machaca Tacos

This post is dedicated to my sweet friend Brandy of www.nutmegnanny.com. Today is her 30th birthday and there are 7 of us doing a virtual Surprise Birthday Party. See the list of food bloggers below.

Happy Birthday Brandy!! I love ya girl!

I hope you have the most amazing 30th Birthday!!

I signed up to bring the meat to this virtual birthday party. Are you having visions of 2 old ladies yelling “Where’s the beef?”. Ok, you’re probably too young to remember that, so strike that comment. Anyway, I decided to make Beef Machaca for my sweet Brandy. It’s so easy to make, and it tastes out of this world. Toss it together in the morning in the slow cooker and forget about it until dinner time. So let’s go cook up some Machaca for Brandy. Don’t forget to check out the other deliciousness below.

Slow Cooker Moroccan Red Lentil Soup with Harisa – Healthy Green Kitchen	Michigan Salad – Living Mostly Meatless
Quinoa Linguine with Cherry Tomatoes & Bacon with Avocado and Lime Dressing – Cooking With Books
Cheese Plate – Fat Girl Trapped in a Skinny Body	White Chocolate Mascarpone Cheesecake with Salted Caramel & Chocolate Topping – Creative Culinary

Slow Cooker Beef Machaca

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Ingredients

2-3 lb Chuck Roast

2 tablespoons chili powder

2 teaspoons cumin

1 tablespoon salt

2 tablespoons olive oil1 large onion, diced
1/2 red bell pepper, diced small
6 cloves of garlic, minced
1 jalapeno, minced

1 chipotle chile in adobo sauce, minced (1 pepper not 1 can)1 14oz can diced tomatoes

1 cup beef broth

Directions

1 Trim the chuck roast of excess fat. In a small bowl mix the chili powder, cumin and salt and spread over the chuck roast. Heat the olive oil in a large skillet or pot over medium-high heat. Add the chuck roast and sear on all sides, about 10 minutes. Remove and place into the slow cooker. Add the onions, bell pepper, garlic and jalapeno and saute for 3-4 minutes, or until the onions get soft. Scrape the bottom and then add the vegetables to the slow cooker. Add the chipotle chile, tomatoes and beef broth to the slow cooker and set to low for 8-10 hours.

2 After the beef has cooked for 8 hours, remove and using 2 forks, shred the meat. If you have a lot of liquid in the slow cooker, you can add it to a stock pot and boil it for 5 minutes or so to reduce it down, or leave as is and add the shredded meat back to the slow cooker. Serve with warm tortillas and a sprinkle of fresh cilantro.

Makes 8 servings