Slow Cooker Beef Machaca (Mexican Shredded Beef)

30m
Prep Time
8h
Cook Time
8h 30m
Ready In


"This great shredded beef dish gets nicely tender from the long cooking and makes a great filling for tacos, burritos, enchiladas, and chimis. Cooks easily in your crock pot."

Original is 7 servings

Nutritional

  • Serving Size: 1 (296.7 g)
  • Calories 469
  • Total Fat - 31.1 g
  • Saturated Fat - 11.4 g
  • Cholesterol - 121.2 mg
  • Sodium - 550 mg
  • Total Carbohydrate - 12.5 g
  • Dietary Fiber - 3.1 g
  • Sugars - 3.4 g
  • Protein - 33.6 g
  • Calcium - 74.7 mg
  • Iron - 3.6 mg
  • Vitamin C - 42.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place beef in crockpot.

Step 2

Dissolve bouillon cubes in boiling water and stir in remaining seasonings (not onions, chilies or salsa).

Step 3

Cover roast with onion slices, chopped chilies, and seasoned water.

Step 4

Cover crockpot and cook on low for 8-10 hours or until roast is tender and can be pulled with a fork.

Step 5

Remove the beef from the crockpot and set the cooking liquid aside.

Step 6

Using two forks, shred beef.

Step 7

Mix beef with salsa, and if you like it a little moister, add some of the cooking liquid to the meat.

Step 8

Adjust the seasoning and add salt and pepper if necessary.

Step 9

Use as a filling for tacos, burritos, enchiladas, chimis, etc.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For a spicier dish, look for a salsa with more peppers or add hot sauce to taste.
  • For a milder dish, use a mild salsa or omit the green chilies.

  • Instead of beef chuck roast, use pork shoulder for a leaner option. The benefit of this substitution is that pork shoulder is a leaner cut of meat, so the dish will be healthier.
  • Instead of green chilies, use jalapenos for a spicier option. The benefit of this substitution is that it will add more heat and flavor to the dish.

Slow Cooker Barbacoa Beef Replace the beef chuck roast with an equal amount of boneless beef short ribs, and replace the adobo seasoning with 2 teaspoons of chili powder, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of ground oregano. Increase the garlic to 1 tablespoon of minced garlic or 1 1/2 teaspoons of garlic powder. Replace the salsa with 1/2 cup of tomato sauce and 1/2 cup of beef broth. Cook in the slow cooker for 8-10 hours on low or 4-5 hours on high.


Chipotle-Style Barbacoa Beef Replace the beef chuck roast with an equal amount of boneless beef short ribs, and replace the adobo seasoning with 2 tablespoons of chipotle chili powder, 1 teaspoon of ground cumin, and 1/2 teaspoon of smoked paprika. Increase the garlic to 1 tablespoon of minced garlic or 1 1/2 teaspoons of garlic powder. Replace the salsa with 1/2 cup of tomato sauce and 1/2 cup of beef broth. Cook in the slow cooker for 8-10 hours on low or 4-5 hours on high.


Mexican Rice: Mexican Rice is the perfect side dish to accompany this Slow Cooker Beef Machaca. It's a simple and flavorful dish that is sure to complement the Mexican flavors of the beef. The rice provides a great base for the beef and will help to fill out the meal.


Refried Beans: Refried beans are a classic Mexican side dish that pairs perfectly with the Slow Cooker Beef Machaca. The creamy texture and savory flavor of the beans provide a great contrast to the beef and will help to fill out the meal. Refried beans are easy to make and are sure to be a hit with the whole family.




FAQ

Q: What can I use this Slow Cooker Beef Machaca for?

A: This Slow Cooker Beef Machaca can be used as a filling for tacos, burritos, enchiladas, and chimis.



Q: How long should I cook the beef machaca for?

A: The beef machaca should be cooked on low heat for 8-10 hours or on high heat for 4-5 hours.

1 Reviews

ellie

Very good and so easy too! Served on tortillas along with fruit salad and tortilla chips. I used medium salsa. Will be having for lunch tomorrow too! Thanks for sharing!

5.0

review by:
(22 Nov 2014)

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Fun facts:

Fun Fact 1: Machaca is a traditional Mexican dish that was popularized by the Aztecs and has been enjoyed for centuries. It is often served with eggs for breakfast.

Fun Fact 2: Machaca has become a popular dish in the United States, and has even been featured on celebrity cooking shows such as "Chopped" and "Top Chef."