Savory Slow Cooker Beef Machaca Recipe for Cozy Gatherings

Beef machaca with a slow cooker twist brings authentic Mexican flavors right to your kitchen.

Tender shreds of meat melt in your mouth, promising a culinary adventure.

Regional traditions inspire this hearty dish from northern Mexico.

slow cooking transforms tough cuts into incredibly succulent protein packed with robust spices.

Regional chefs would nod with approval at this simple yet deeply satisfying preparation.

Salt, cumin, and gentle heat infuse every delectable morsel with complexity.

Each bite transports you to bustling markets and sun-drenched landscapes.

Dive into this recipe and savor a taste of true Mexican comfort food.

Slow Cooker Beef Machaca Summary

• Simplify Meal Prep: Minimal hands-on cooking means you can set the slow cooker and focus on other tasks while a delicious meal develops throughout the day.
• Master Versatile Protein: Tender shredded beef works perfectly in tacos, burritos, nachos, salads, or as a standalone protein, making it a flexible recipe for multiple meals.
• Create Crowd-Pleasing Comfort: Rich, robust flavors appeal to both adults and kids, transforming a basic meat dish into a restaurant-quality experience that satisfies everyone at the table.
• Boost Nutritious Eating: Packed with lean protein, colorful bell peppers, and tomatoes, this machaca delivers a balanced meal that supports healthy eating without sacrificing taste.

Ingredients for Slow Cooker Beef Machaca

• Beef (Chuck Roast or Flank Steak): A tender cut that becomes incredibly soft and flavorful when slow-cooked.

• Onions, Bell Peppers, Garlic: These ingredients add depth and a robust flavor profile to the machaca.
• Chili Powder, Cumin, Oregano: Classic Mexican spices that create a rich, warm, and authentic taste.

• Olive Oil: Used for searing the beef and creating a delicious golden crust.
• Beef Broth: Provides moisture and enhances the overall meaty flavor of the dish.
• Diced Tomatoes: Adds moisture and a slight tanginess to the machaca.
• Lime Juice: Brings a bright, citrusy freshness that balances the rich meat flavors.

How to Prepare Slow Cooker Beef Machaca

Step 1: Sizzle and Brown the Beef

Heat a skillet over medium-high heat and drizzle with olive oil. Carefully place the beef in the pan, creating a golden-brown crust on all sides.

This step locks in the rich flavors and creates a delicious foundation for your machaca.

Step 2: Layer Aromatic Vegetables

Transfer the beautifully seared beef to your slow cooker.

• Sliced onions
• Chopped bell peppers
• Minced garlic

The vegetables will infuse the meat with incredible depth and complexity.

Step 3: Pour in Flavor Boosters

• Diced tomatoes
• Beef broth
• Chili powder
• Ground cumin
• Dried oregano
• Fresh lime juice

These ingredients will transform the beef into a mouthwatering machaca.

Step 4: Slow Cook to Perfection

Cover the slow cooker and set it to low heat. Let the beef simmer and tenderize for 8 hours.

The low and slow method ensures the meat becomes incredibly soft and absorbs all the delicious spices.

Step 5: Shred and Serve

Once the cooking time is complete, use two forks to gently pull the beef apart.

Mix the shredded meat with the cooking juices to ensure maximum flavor. Serve hot and enjoy your homemade beef machaca with tortillas, rice, or as a filling for tacos.

Tips for Slow Cooker Beef Machaca

• Pat beef dry before searing to achieve a perfect golden-brown crust that locks in flavor and creates delicious caramelization.
• Use chuck roast or brisket for maximum tenderness and rich beef flavor that shreds beautifully in the slow cooker.
• Reduce liquid by one-third if you prefer a thicker, more concentrated sauce for your machaca.
• For a low-carb version, serve the machaca over cauliflower rice or wrapped in lettuce leaves instead of traditional tortillas.
• Refrigerate overnight to enhance the flavors and make the meat even more tender, allowing spices to fully develop and meld together.

Flavor Variations for Slow Cooker Beef Machaca

• Instant Pot Machaca: Replace slow cooker with pressure cooker, reducing cooking time to 45-60 minutes while maintaining tender beef texture.
• Chicken Machaca: Swap beef with boneless chicken thighs, adjusting cooking time to 6 hours for a lighter protein option.
• Vegetarian Machaca: Use jackfruit or portobello mushrooms instead of meat, adding extra spices to enhance flavor complexity.
• Low-Carb Machaca Bowl: Serve over cauliflower rice or mixed greens instead of traditional tortillas, keeping the dish keto-friendly and nutritious.

Serving Suggestions for Slow Cooker Beef Machaca

• Tex-Mex Taco Night: Stuff warm tortillas with the shredded machaca beef, top with fresh cilantro, diced onions, and a squeeze of lime for a classic street-style taco experience.
• Loaded Breakfast Burrito: Wrap the tender machaca beef with scrambled eggs, cheese, and salsa in a large flour tortilla for a hearty morning meal that'll kickstart your day.
• Machaca Nachos Platter: Layer crispy tortilla chips with the shredded beef, sprinkle with melted cheese, jalapeños, sour cream, and guacamole for a crowd-pleasing party appetizer that everyone will love.

Storage Tips for Slow Cooker Beef Machaca

• Store leftover machaca in an airtight container in the refrigerator for up to 4 days.
• Transfer the shredded beef to a sealed glass or plastic container, ensuring all liquid covers the meat to prevent drying out.
• Freeze machaca in freezer-safe containers or heavy-duty freezer bags for up to 3 months, removing excess air to prevent freezer burn.

FAQs

• What is Machaca?

A traditional Mexican dried beef dish originating from the Sonoran region, typically made by sun-drying or dehydrating shredded beef with spices.

• Is Machaca spicy?

Machaca has a mild to moderate spice level, depending on the amount of chili powder and spices used. You can adjust the heat by reducing or increasing chili powder.

• Can I use a different cut of beef?

Chuck roast or brisket work best for machaca because they have enough fat content to become tender and flavorful during slow cooking.

• How do I serve Machaca?

Machaca is versatile and can be used in tacos, burritos, scrambled eggs, quesadillas, or as a filling for various Mexican-inspired dishes.

Easy Slow Cooker Beef Machaca Recipe

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4.7 from 36 reviews

• Total Time: 8 hours 20 minutes
• Yield: 8 1x

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Description

Beef machaca, a classic Mexican dish, delivers bold southwestern flavors through tender shredded meat. Savory spices and slow cooking create an authentic experience you’ll crave for hearty meals and delicious tacos.

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Ingredients

Scale 1x2x3x

Proteins:

• 3 pounds (1.36 kilograms) beef chuck roast

Vegetables:

• 1 large onion, sliced
• 2 bell peppers, sliced
• 4 cloves garlic, minced
• 1 can diced tomatoes

Seasonings and Liquids:

• 1 cup beef broth
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• Salt to taste
• Pepper to taste
• 1 tablespoon olive oil
• Juice of 1 lime

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Instructions

1. Sear beef in hot pan with olive oil until golden brown on all exterior surfaces, creating a rich caramelized crust.
2. Transfer seared beef into slow cooker along with sliced onions, bell peppers, and minced garlic, creating a robust flavor foundation.
3. Pour diced tomatoes and beef broth over the meat, then sprinkle chili powder, cumin, and oregano to develop deep, complex seasoning.
4. Drizzle fresh lime juice across the ingredients to brighten and tenderize the meat mixture.
5. Set slow cooker to low temperature and allow meat to cook gently for 7-8 hours, ensuring complete tenderness and flavor infusion.
6. Once cooking completes, carefully remove beef and use two forks to shred meat into delicate, succulent strands.
7. Return shredded beef to cooking liquid, gently mixing to absorb remaining juices and seasonings.
8. Serve warm, allowing the machaca to showcase its rich, melt-in-your-mouth texture and vibrant southwestern-inspired flavors.

Notes

• Perfectly sear the beef before slow cooking to lock in rich, deep flavors and create a beautiful caramelized exterior that enhances the overall taste profile.
• Choose a well-marbled chuck roast or brisket for maximum tenderness and juicy meat that falls apart easily after slow cooking.
• Adjust spice levels by reducing or increasing chili powder, making the dish adaptable for mild or heat-loving palates.
• For a low-carb version, serve machaca in lettuce wraps instead of tortillas, transforming the recipe into a keto-friendly meal option.

• Prep Time: 20 minutes
• Cook Time: 8 hours
• Category: Lunch, Dinner
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 291 kcal
• Sugar: 3 g
• Sodium: 230 mg
• Fat: 16 g
• Saturated Fat: 6 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 7 g
• Fiber: 2 g
• Protein: 29 g
• Cholesterol: 95 mg