Description
Machaca beef simmers gently in this Mexican slow cooker classic, creating tender, spicy shredded meat perfect for tacos and burritos. Meat lovers will savor the rich, complex flavors that make this dish a true regional delicacy.
Ingredients
Scale
Main Protein:
- 3 pounds (1.36 kilograms) beef chuck roast
Aromatics and Vegetables:
- 1 large onion, diced
- 4 cloves garlic, minced
Spices and Seasonings:
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup lime juice
- 1/2 cup beef broth
- Salt to taste
- Pepper to taste
Instructions
- Generously coat the beef roast with a robust blend of salt and pepper, ensuring complete coverage for maximum flavor infusion.
- Transfer the seasoned roast into the slow cooker, creating a foundation for a rich, savory dish.
- Sprinkle a vibrant mixture of diced onion, minced garlic, chili powder, cumin, oregano, smoked paprika, and a hint of cayenne over the meat, layering complex spices.
- Drizzle fresh lime juice and pour beef broth around the roast, creating a moisture-rich cooking environment.
- Secure the slow cooker lid and allow the roast to simmer on low temperature for 8 hours, transforming the meat into a tender, succulent delicacy.
- Once cooking is complete, use two forks to meticulously shred the beef, incorporating it into the aromatic cooking liquid.
- Serve the machaca in warm tortillas as tacos, rolled into hearty burritos, or elegantly presented over fluffy rice, showcasing the meat’s incredible depth of flavor.
Notes
- Elevate the flavor by toasting whole spices before adding them to the slow cooker, which intensifies their aromatic qualities and creates a deeper, more complex taste profile.
- For a leaner version, choose a trimmed bottom round or chuck roast with minimal fat, ensuring the meat remains tender while reducing overall calorie content.
- Customize heat levels by adjusting cayenne pepper quantity – start with a small amount and gradually increase to suit personal spice tolerance without overwhelming the dish.
- Extend the dish’s versatility by preparing extra machaca and storing in portioned containers for quick meal prep, freezing up to 3 months for future use in salads, scrambled eggs, or quick protein additions.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 295 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 95 mg