Recipes

Last night I dreamed about being a cowboy, about long nights on the trail and campfires and ….smores. So maybe it was more like camping than cowboying, but I was riding a horse and dressed in the best of cowboy attire. Where did this cowboy dream come from ? I think the blame lies with this Machaca which I ate much too much of last night. You see, Machaca traditionally was a dish made by cowboys and ranchers involving dehydrated beef, some chilis, and eaten with whatever was handy. Sometimes it was rolled into flour tortillas, many times it was scrambled up with eggs, and sometimes it was fried into crispy little taquitos. This version skips the dehydrated beef but uses all the traditional flavors and can be eaten a thousand different ways. Make extra. You can always freeze it if you don’t finish it.

Weight Watchers Slow Cooker Beef Machaca
Points: 5 weight watchers pointsplus
Servings: 4 oz servings
Serving Size: 12 recipe
Nutritional Info: 157.1 calories, 4.4g of fat, 3g of carbohydrates, .8g of fiber, 24.9g of protein

Ingredients

• 3 pound beef brisket or lean rump roast, trimmed of fat
• Salt and pepper
• 2 tablespoons Maggi sauce (a Latino seasoning) or 2 tbsp Worcestershire sauce
• 4 tablespoons fresh lime juice
• 1 1/2 cups diced onion
• 1 cup red bell pepper, diced
• 3 garlic cloves, minced
• 3 serrano chiles, stemmed, seeded, and minced
• 1/2 cup beef broth
• 1/2 14 oz. can diced tomatoes with juice
• 1/2 teaspoon dried oregano

Instructions

1. Season the beef with salt and pepper and place into the slow cooker.
2. In a medium bowl, whisk together the lime juice, beef broth, and Maggi. Stir in the other ingredients and then pour over the beef.
3. Cook on low in the slow cooker for 8 hours. Then shred the beef using two forks and serve. I usually like to let the shredded beef hang out in all the cooking liquid/sauce for about 30 minutes before serving. Just keep the slow cooker on low.