The Juiciest Slow Cooker Beef Machaca Recipe for Taco Night

Beef machaca in a slow cooker brings tender, flavor-packed meat to your dinner table with minimal effort.

Mexican cuisine offers incredible comfort through slow-simmered dishes that melt in your mouth.

Regional traditions inspire this shredded beef specialty that connects generations through rich, hearty flavors.

Home cooks appreciate how simple ingredients create such complex taste profiles.

Weekend meal prep becomes a delightful experience when you let the slow cooker work its magic.

Succulent beef transforms into a versatile protein perfect for tacos, burritos, or standalone dishes.

You’ll find this recipe becomes an instant favorite that sparks conversation around the dinner table.

Slow Cooker Beef Machaca: Why You’ll Love This Flavor

• Boost Flavor Complexity: Slow cooking transforms tough beef into a melt-in-your-mouth delicacy with deep, layered spices that develop incredible richness throughout the cooking process.
• Maximize Hands-Off Cooking: Toss ingredients into the slow cooker and walk away, letting the appliance do all the hard work while you enjoy your day without constant kitchen monitoring.
• Create Versatile Meal Prep: Shredded beef becomes a superhero ingredient that easily adapts to multiple dishes like tacos, burritos, rice bowls, and enchiladas, giving you endless meal possibilities with one recipe.
• Simplify Weeknight Dinners: Packed with protein and bursting with Mexican-inspired flavors, this machaca provides a quick and satisfying meal solution that pleases everyone at the dinner table.

Ingredients for Slow Cooker Beef Machaca

• Beef: A tender cut that becomes wonderfully soft and flavorful when slow-cooked.

• Onions, Bell Peppers, Garlic: A classic trio that adds depth and sweetness to the dish.

• Diced Tomatoes, Green Chilies: Provide moisture and a tangy base for the sauce.
• Lime Juice: Adds brightness and helps tenderize the meat.
• Beef Broth: Creates a rich liquid foundation for slow cooking.
• Chili Powder, Cumin, Smoked Paprika, Oregano: A blend of spices that delivers complex Mexican-inspired flavor.
• Salt, Pepper: Essential seasonings to enhance overall taste.

• Olive Oil: Used for initial browning of the beef.
• Bay Leaves: Contribute an subtle earthy undertone to the dish.

How to Prepare Slow Cooker Beef Machaca

Step 1: Sear and Prep the Beef

Heat olive oil in a large skillet over medium-high heat.

Brown the beef on all sides to lock in rich flavors, cooking for 4-5 minutes per side.

Transfer the perfectly seared beef to the slow cooker, creating a delicious foundation for your machaca.

Step 2: Layer Aromatic Vegetables

• Sliced onions
• Bell peppers
• Minced garlic

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

Step 3: Create Flavor-Packed Liquid Base

• Diced tomatoes
• Green chilies
• Fresh lime juice
• Beef broth
• Chili powder
• Cumin
• Smoked paprika
• Oregano
• Salt
• Black pepper

Pour this zesty mixture completely over the beef and vegetables.

Step 4: Slow Cook to Perfection

Drop bay leaves into the slow cooker and cover.

Cook on low setting for 8-10 hours or high setting for 4-5 hours.

The beef will become incredibly tender and easily fall apart.

Step 5: Shred and Absorb Flavors

Remove bay leaves.

Using two forks, shred the beef directly inside the slow cooker.

Stir thoroughly to ensure every strand is coated with the rich, savory sauce.

Let it rest for a few minutes to maximize flavor absorption.

Step 6: Serve and Enjoy

• Tacos
• Burritos
• Enchiladas
• Rice bowls

Top with your favorite garnishes and enjoy!

Tips for Slow Cooker Beef Machaca

• Browning the beef before slow cooking creates a rich, caramelized exterior that enhances the overall taste and complexity of the dish.
• Choose chuck roast or brisket for optimal tenderness and marbling, which helps keep the beef moist during long cooking times.
• Let the beef rest for 10-15 minutes after shredding to allow it to absorb more sauce and develop deeper flavors.
• Adjust chili powder and green chilies to control heat level, making the recipe friendly for various spice tolerances.
• Machaca freezes beautifully for up to 3 months, making it an excellent meal-prep option for busy weeks.

Variations to Try with Slow Cooker Beef Machaca

• Spicy Chicken Machaca: Replace beef with chicken thighs, maintaining the same cooking method and spice blend for a lighter protein option.
• Vegetarian Jackfruit Machaca: Swap beef with young green jackfruit, which mimics meat texture, and use vegetable broth instead of beef broth for a plant-based version.
• Lean Turkey Machaca: Substitute beef with ground turkey for a lower-fat alternative, adjusting cooking time to prevent drying out the meat.
• Keto-Friendly Machaca Bowl: Use cauliflower rice instead of traditional rice, and serve with additional low-carb vegetables like zucchini noodles to create a ketogenic-friendly meal.

Serving Ideas for Slow Cooker Beef Machaca

• Flavor Fiesta Taco Night: Create a build-your-own taco bar with warm tortillas, shredded machaca beef, and an array of fresh toppings like diced onions, cilantro, salsa, and crumbled queso fresco.
• Hearty Breakfast Bowl: Transform the machaca into a morning meal by serving over crispy hash browns, topped with a sunny-side-up egg and a sprinkle of green onions for extra zest.
• Loaded Nachos Supreme: Layer crispy tortilla chips with the tender beef, melted cheese, jalapeños, sour cream, and fresh guacamole for a crowd-pleasing game day snack that'll disappear quickly.

Storage Tips for Slow Cooker Beef Machaca

• Store leftover beef machaca in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth.
• Pack portions in freezer-safe containers or bags, removing excess air. Freeze for 2-3 months without losing flavor or texture.
• Place shredded beef in a microwave-safe dish, sprinkle few tablespoons water or broth, cover loosely. Heat in 30-second intervals, stirring between each interval until thoroughly warmed.
• Warm beef in a skillet over medium-low heat, adding splash of broth to maintain moisture. Stir occasionally until heated evenly, preventing dryness and preserving tender texture.

FAQs

• What is Machaca?

Machaca is a traditional Mexican dried beef dish originating from northern Mexico, typically made by air-drying seasoned beef and then rehydrating it for various recipes.

• Can I use a different cut of beef?

Yes, chuck roast or brisket work best for this recipe as they have enough fat content to become tender and flavorful during slow cooking.

• Is this recipe spicy?

The recipe has mild to moderate spice levels from green chilies and chili powder, but you can adjust by reducing or increasing the amount of spices to suit your taste preference.

• How do I know when the beef is fully cooked?

The beef is done when it easily shreds with a fork and reaches an internal temperature of 145°F, which typically occurs after 8-10 hours on low heat in the slow cooker.

Slow Cooker Beef Machaca Recipe

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4.7 from 9 reviews

• Total Time: 10 hours 20 minutes
• Yield: 8 1x

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Description

Spicy slow cooker beef machaca combines tender shredded beef with authentic Mexican flavors. Mexican home cooks perfected this hearty dish generations ago, inviting you to savor its rich, complex taste.

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Ingredients

Scale 1x2x3x

Meat:

• 3 pounds (1.36 kilograms) beef chuck roast

Vegetables:

• 1 large onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 4 cloves garlic, minced
• 1 can (14.5 ounces / 411 grams) diced tomatoes
• 1 can (4 ounces / 113 grams) diced green chilies

Seasonings and Liquids:

• 1/4 cup (60 milliliters) lime juice
• 1/4 cup (60 milliliters) beef broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 bay leaves
• 2 tablespoons olive oil

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Instructions

1. Sear the beef in a skillet over medium-high heat with olive oil for 4-5 minutes per side to develop a rich, caramelized exterior. Transfer the browned meat to the slow cooker.
2. Layer sliced onions, bell peppers, and minced garlic atop the beef, creating a flavorful base for the dish.
3. Create a robust sauce by whisking together diced tomatoes, green chilies, lime juice, beef broth, and a blend of chili powder, cumin, smoked paprika, oregano, salt, and pepper.
4. Pour the prepared sauce evenly over the meat and vegetables, ensuring complete coverage.
5. Add bay leaves to infuse additional depth of flavor, then cover the slow cooker and cook on low for 8-10 hours or high for 4-5 hours until the meat becomes incredibly tender.
6. Remove bay leaves and use two forks to shred the beef directly in the cooking liquid, allowing the meat to absorb the surrounding flavors for maximum taste.
7. Let the shredded beef rest for a few minutes to fully incorporate the sauce, creating a moist and flavorful protein perfect for tacos, burritos, enchiladas, or served over rice with preferred garnishes.

Notes

• Enhance flavor by thoroughly browning beef before slow cooking, creating a rich caramelized exterior that deepens the overall taste profile.
• Consider using chuck roast or flank steak for optimal tenderness and maximum meat texture when shredding.
• Adjust spice levels by modifying chili powder and green chilies to match personal heat preferences or dietary needs.
• Allow extra resting time after shredding to help beef absorb more sauce, intensifying its delicious seasoned characteristics.

• Prep Time: 20 minutes
• Cook Time: 10 hours (on Low) or 5 hours (on High)
• Category: Lunch, Dinner
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 265 kcal
• Sugar: 3 g
• Sodium: 350 mg
• Fat: 14 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 90 mg