Slow Cooker Beef Machaca (Mexican Shredded Beef)

Prep Time
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 recipe yields 7 servings


  • 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 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 & Variations

No special items needed.


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!

review by:
(22 Nov 2014)