🦀 Machaca Authentic Mexican Shredded Beef Recipe

Once the oil is hot, sear the meat for 2-3 minutes per side or until a golden brown crust has formed. In a slow cooker, add beef broth, Worcestershire, onion powder, garlic powder, and rosemary. Set meat into the juice and turn to coat. Cover and cook on low for 7-8 hours or until easily shredded with a fork. Turn off Instant Pot. Pour beef broth mixture and salsa over roast. Place the lid on pressure cooker and lock. Steam release knob should be set on “sealing”. Cook on manual setting (high pressure) for 70 minutes. Allow pressure to release naturally. Remove beef from pressure cooker and shred with 2 forks, discarding any fat. Cool slightly, then peel off the tomato and garlic skins. On the hot surface, toast the sesame seeds or almonds for a minute or so (the sesame seeds will pop around), then scrape them into a blender along with the tomatoes and garlic. Add the chiles, cinnamon, oregano, pepper, chocolate and 1 1/2 cups of the broth. .

machaca authentic mexican shredded beef recipe