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.
Ingredients
Scale
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
Instructions
- 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.
- Layer sliced onions, bell peppers, and minced garlic atop the beef, creating a flavorful base for the dish.
- 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.
- Pour the prepared sauce evenly over the meat and vegetables, ensuring complete coverage.
- 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.
- 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.
- 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