Description
Hearty Mexican slow cooker beef machaca brings authentic flavors from traditional Sonoran cuisine to home kitchens. Tender shredded beef seasoned with rich spices creates a versatile protein perfect for tacos, burritos, and countless Mexican-inspired dishes you’ll love.
Ingredients
Scale
Protein:
- 2.5 to 3 pounds chuck roast
Spices and Seasonings:
- 2 teaspoons chili powder
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoons onion powder
- 0.5 teaspoons dried oregano
- 0.25 to 0.5 teaspoons cayenne pepper
Vegetables and Additional Ingredients:
- 2 tablespoons olive oil
- 1 bell pepper (diced)
- 1 yellow onion (diced)
- 6 cloves garlic (minced)
- 2 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 1 can (10 ounces) diced tomatoes with chilies
- 1 cup beef broth
- Juice of 1 whole lime
Optional Toppings:
- Corn or flour tortillas
- Shredded cheese
- Diced onions
- Shredded lettuce
- Sour cream
Instructions
- Blend a harmonious mix of spices – chili powder, salt, pepper, cumin, garlic powder, onion powder, oregano, and cayenne – to thoroughly coat the chuck roast.
- Sizzle the seasoned roast in a skillet with olive oil over medium-high heat, creating a rich, caramelized exterior on all surfaces.
- Transfer the seared meat to the slow cooker, accompanied by a vibrant medley of diced bell peppers, onions, minced garlic, chipotle peppers, adobo sauce, diced tomatoes, and beef broth.
- Allow the slow cooker to work its magic at low temperature (8 hours) or high temperature (4-5 hours), ensuring the meat becomes exceptionally tender and easily shreddable.
- Carefully extract the roast from the cooking liquid, using two forks to pull the meat into delicate, succulent strands.
- Brighten the shredded beef with a splash of fresh lime juice, stirring to distribute the tangy flavor throughout.
- Present the machaca with warm tortillas, sprinkle of cheese, diced onions, crisp lettuce, and a dollop of creamy sour cream for a complete, satisfying meal.
Notes
- Enhance flavor depth by toasting whole spices before grinding and seasoning the meat for a more robust, authentic taste.
- Reduce cayenne pepper for milder version or completely omit for those sensitive to heat, maintaining the rich spice profile.
- Customize protein options by substituting chuck roast with leaner cuts like bottom round or flank steak for healthier alternatives.
- Extend shelf life by storing shredded machaca in airtight containers in the refrigerator for up to 4 days, perfect for meal prepping and quick weeknight dinners.
- Prep Time: 20 minutes
- Cook Time: 8 hours (on Low) or 4 hours (on High)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg