Machaca By Shirley Ricks Lines

Machaca

2 pounds beef roast
2 pounds pork roast
1-2 large onions
1-2 4-ounce cans of mild diced green chiles
3-4 10-ounce cans green chile enchilada sauce

Use equal portions of pork roast and beef roast.  (Don't get the leanest cuts - the fat will help keep the meat from drying out.)  The portions above feed our family of 5 for 2 meals.  For larger families or gatherings, just increase everything proportionally.

Cut each onion into 6 wedges and peel apart each layer and place amongst the meat in the roasting pan or Crock Pot.  Spread 1 can of the diced green chiles over the meat.  Salt and pepper well.

Cook the meat for at least 12 hours on the medium setting on your roaster or Crock Pot.

Remove the meat from the pan, and drain almost all the juices.  Try to save some of the onions to shred with the meat.  Shred the meat either on a cutting board or back in the roasting pan.  Mix all the shredded meat together in the roasting pan.

Add the last can of diced chiles to the meat.  Add the green chile enchilada sauce one can at a time until it is moist.


Mix all together, and cook for an additional 4-6 hours on a low-medium heat.  Stir often to avoid hot spots that will burn the meat.  If the meat seems too dry, add more sauce.  Allowing the meat to cook longer on a lower setting lets all the flavors meld together and get extra yummy.

(If we plan on eating this for dinner, I start the meat the night before, around 6.  Since my Crock Pot only has medium and high settings, I cook the meat on high for about 4 hours, then turn it down to cook all night.  In the morning, probably around 10, I remove the juice and shred the meat, then add all the sauce and let it cook on the lower setting until we’re ready to eat around 6.  So, the meat really cooks for a total of 24 hours.)

Serve on tortillas.  We like to add cheese, lettuce, olives, salsa, sour cream, and tomatoes and eat it burrito style.  Leftovers that won't be eaten within the week can be frozen.  Leftovers (when cold) can also be used as filling in Sonoran tacos!  We recently tried it out, and it was AMAZING!!!