Timoteo's Killer Machaca

Queso Timoteo

Timoteo's 3-Bean Chili

Timoteo's Mellow Mango Salsa

Timoteo's Sour Cream Chicken Enchiladas

Arroz´ Timoteo (Spanish Rice)




13lb. Roast
1 14.5 oz can of Beef Broth
1.5 TSP Kitchen Bouquet Seasoning Sauce
2 TSP Salt
1 TSP Granulated Garlic
1 TSP Black Pepper
1 TSP Ground Cumin
1 TSP Crushed Chili
1/2 TSP Oregano
1/2 TSP Ground Chili Pepper
1/2 TSP Lemon Pepper
1 4 oz. Can Diced Green Chili
1 16 oz. Container Salsa Timoteo (Hot or NSH)


Place Roast in Crock-Pot. Add can of Beef Broth. Add Kitchen Bouquet Seasoning Sauce. Add other seasonings. Top with Salsa and can of Green Chilies.

Cook for 5 hours on High in Crock-Pot.

After cooking for 5 hours remove meat. Save Broth. Cut meat into four or so pieces to prepare to shred. Let meat cool and simply peel strands of meat from the cut pieces (About 1 to 1.5-inch strands) and place into bowl. Discard unwanted fat.

The vegetable broth that is left over is your “Guisado” (Gee-sah-doh). Place a strainer on an empty bowl and pour your “Guisado” into the strainer. Pour the “Guisado vegetables”, that are now in the strainer, on top of your shredded meat. Add two cups of the strained broth into the meat as well. Stir up the meat and Guisado.

Enjoy in your Tacos, Enchiladas, or Burritos. You can also make yummy Machaca Quesadillas!

Try this recipe with Timoteo's Salsa Verde!