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Slow Cooker Beef Machaca Recipe

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4.3 from 42 reviews

Slow Cooker Beef Machaca is a flavorful and tender Mexican shredded beef dish made from a chuck roast slow-cooked with a savory blend of spices, chipotle peppers, and vegetables. It’s perfect for serving with tortillas and traditional toppings like cheese, onion, lettuce, and sour cream for a hearty and satisfying meal.

Ingredients

Beef and Seasoning

  • 2.5 to 3 pound chuck roast
  • 2 teaspoons chili powder
  • 1½ teaspoons salt (or to taste)
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ¼ to ½ teaspoon cayenne pepper
  • 2 tablespoons olive oil

Vegetables and Sauce

  • 1 bell pepper, diced
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce
  • 1 tablespoon adobo sauce from the chipotle can
  • 1 can (10 ounces) diced tomatoes with chilies
  • 1 cup beef broth
  • 1 whole lime, juiced

To Serve

  • Corn or flour tortillas
  • Shredded Mexican Style Blend Cheese
  • Diced onions
  • Shredded lettuce
  • Sour cream

Instructions

  1. Pat Dry the Roast: Pat dry the chuck roast with paper towels to remove excess moisture, helping achieve a good sear later. Set aside.
  2. Make the Seasoning Mix: In a small bowl, combine chili powder, salt, black pepper, cumin, garlic powder, onion powder, oregano, and cayenne pepper thoroughly.
  3. Season the Beef: Rub the seasoning mixture evenly onto the chuck roast, ensuring every side is coated. Set aside.
  4. Heat the Oil: Warm 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
  5. Sear the Beef: Place the seasoned chuck roast into the hot oil and sear on all sides until it develops a brown crust. This locks in flavor.
  6. Transfer to Slow Cooker: Move the seared beef to the slow cooker insert.
  7. Add Vegetables and Liquids: Add diced bell pepper, diced onion, minced garlic, chipotle peppers, adobo sauce, diced tomatoes with chilies, beef broth, and lime juice into the slow cooker around the beef.
  8. Slow Cook: Cover and cook on LOW for 6 to 8 hours, or until the beef is very tender and falls apart easily, aiming for an internal temperature between 205°F and 215°F.
  9. Shred the Meat: Remove the beef from the slow cooker to a cutting board and shred it thoroughly with forks.
  10. Blend the Cooking Liquid: Using an immersion blender directly in the slow cooker, blend the cooking liquid until smooth and slightly thickened.
  11. Combine Meat and Sauce: Toss the shredded beef with the blended cooking liquid to coat evenly.
  12. Adjust Seasoning: Taste the mixture and add salt and pepper as needed.
  13. Serve: Serve the beef machaca with warm corn or flour tortillas and top with shredded Mexican cheese, diced onions, shredded lettuce, and sour cream as desired.

Notes

  • For extra heat, increase the amount of cayenne or add extra chipotle peppers.
  • To make ahead, the shredded beef can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Use an instant-read thermometer to check for doneness during cooking.
  • For a gluten-free option, serve with corn tortillas and ensure all spices and toppings are gluten-free.
  • If you don’t have an immersion blender, transfer cooking liquid to a blender carefully and blend until smooth.

Find it online: https://justsosavory.com/slow-cooker-beef-machaca-recipe/