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easy and delicious to make filling for tacos and burritos. The taste really depends on the salsa you use- we like Pace Chipotle!

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MSMD310 October 03, 2006

Wow, this turned out SO well. Yummy and easy, what more can you want. I also shredded the meat after about 8 hours, corrected the seasonings, as I had underseasoned, and let it go another couple of hours. Thanks, Kristen!

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Kim Bekukin March 26, 2005

Oh my goodness, this is wonderful! I used six round steaks instead of a roast (after asking the chef if it would work) and I am very impressed by the results. After nine hours of cooking, I took the meat out and shredded it, put it back in the juices in the crockpot and cooked it again for another 90 minutes while we went to soccer practice. This made wonderful tacos and we tons left over to make burritos, chimi's, etc. My son dubbed this better than the machaca we like at our local mexican restaurant. Thanks for sharing!

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~Bekah~ March 16, 2004
Crock Pot Carne Machaca