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