Zesty Slow Cooker Beef Machaca Recipe: Melt-in-Your-Mouth Magic

Beef machaca becomes a mouthwatering slow cooker sensation that will transform your dinner routine.

Mexican cuisine offers incredible depth of flavor through simple techniques.

Tender shredded meat promises an authentic experience with minimal kitchen effort.

Southwestern traditions shine through this hearty dish that connects generations of home cooks.

Regional spices and slow-simmered ingredients create a robust meal packed with incredible complexity.

Succulent beef breaks down into delicate strands, releasing rich aromas that fill your kitchen.

You’ll want to savor every single bite of this incredible recipe.

Slow Cooker Beef Machaca – Easy Ways To Mix Things Up

• Spicy Mountain Machaca: Replace jalapenos with habanero peppers for an intense heat level and add extra cayenne for maximum kick.
• Smoky Southwest Machaca: Incorporate chipotle peppers in adobo sauce and swap smoked paprika for a deeper, more complex smoky flavor profile.
• Citrus Ranch Machaca: Include fresh orange zest and replace beef broth with fresh orange juice, adding a bright, tangy undertone to the traditional recipe.
• Mediterranean Fusion Machaca: Mix in kalamata olives, fresh rosemary, and swap lime juice with red wine vinegar for a unique Mediterranean-inspired version.

Serve With Slow Cooker Beef Machaca Tacos Or Bowls

• Taco Night Fiesta: Pile shredded beef machaca into warm corn tortillas. Top with fresh pico de gallo, crumbled queso fresco, and a sprinkle of chopped cilantro for a zesty Mexican-style dinner.
• Loaded Machaca Nachos: Spread crispy tortilla chips on a platter. Generously layer the tender beef machaca over chips, then add melted cheese, sliced jalapenos, sour cream, and guacamole for a crowd-pleasing appetizer.
• Breakfast Machaca Scramble: Mix the shredded beef with scrambled eggs in a skillet. Serve with warm flour tortillas, refried beans, and a side of salsa for a hearty morning meal that packs serious flavor.

Best Way To Keep Beef Machaca Fresh

• Transfer cooled machaca to an airtight container and store in the refrigerator for up to 4-5 days, ensuring it remains fresh and flavorful.
• Pack the shredded beef in freezer-safe containers or heavy-duty freezer bags, removing excess air to prevent freezer burn, and store for up to 3 months for long-term enjoyment.
• Divide machaca into individual serving sizes before storing, making it easy to thaw and reheat exactly what you need without waste.
• Warm refrigerated or thawed machaca in a skillet over medium heat, adding a splash of broth to maintain moisture and restore its original delicious texture.

FAQs

• What is Machaca?

Machaca is a traditional Mexican dried beef preparation originating from Sonora, Mexico, typically made by air-drying seasoned beef and then rehydrating it for various dishes.

• Is this recipe authentic to traditional Machaca?

This slow cooker version is a modern adaptation that captures the essence of Machaca’s rich flavors while offering a more convenient cooking method compared to traditional sun-drying techniques.

• Can I use a different cut of beef?

Chuck roast works best due to its high fat content and ability to become tender during slow cooking, but you can substitute with brisket or bottom round roast for similar results.

• How spicy is this Machaca recipe?

The spice level can be adjusted by controlling the number of jalapeños and adding or reducing cayenne pepper, allowing you to customize the heat to your preference.

Slow Cooker Beef Machaca – Bold Tex-Mex Comfort Food

• Craft a Crowd-Pleasing Dish: This green bean stuffing casserole transforms ordinary ingredients into a mouthwatering meal that will have everyone asking for seconds.
• Simplify Holiday Cooking: With minimal prep and straightforward steps, this recipe lets you spend less time in the kitchen and more time enjoying family gatherings.
• Customize Your Comfort: Easily adapt the recipe by adding soy sauce, cheese, or switching between chicken and vegetable broth to match your taste preferences.
• One-Pan Wonder: Minimal dishes and simple assembly make this casserole a stress-free option for busy cooks looking for a delicious side dish that impresses.

Gather These For Slow Cooker Beef Machaca

• Beef Chuck Roast: A flavorful, tough cut of beef that becomes incredibly tender and succulent when slow-cooked.

• Onion, Garlic, Jalapenos: A classic flavor base that adds depth and mild heat to the machaca.
• Cumin, Smoked Paprika, Coriander, Chili Powder, Oregano: A complex spice blend that creates a rich, authentic Mexican-inspired flavor profile.

• Beef Broth: Provides moisture and intensifies the meaty flavor of the dish.
• Apple Cider Vinegar, Lime Juice: Adds brightness and helps tenderize the meat.
• Diced Tomatoes, Green Chilies: Contribute moisture and additional layers of flavor and heat.
• Optional Orange Juice, Soy Sauce, Cinnamon, Cayenne Pepper, Bay Leaf: Ingredients that can enhance the complexity of the machaca.

• Olive Oil: Used for searing the meat to develop a rich, caramelized exterior.
• Salt, Pepper: Essential seasoning to enhance the overall taste.
• Fresh Cilantro, Lime Wedges: Garnishes that add freshness and a zesty finish to the dish.

Simple Steps For Flavorful Beef Machaca In The Slow Cooker

Step 1: Prepare the Beef

Generously season the beef chuck roast with salt and pepper, ensuring every surface gets a good coating of seasoning.

Step 2: Sear the Meat

Heat olive oil in a skillet over medium-high heat.

Carefully place the beef in the hot pan and sear each side until a rich, golden-brown crust develops, creating deep flavor and sealing in the juices.

Step 3: Transfer to Slow Cooker

Move the beautifully seared beef into the slow cooker, preparing it for a long, slow cooking process.

Step 4: Build the Flavor Base

• Chopped onion
• Minced garlic
• Sliced jalapenos
• Diced tomatoes
• Green chilies
• Ground cumin
• Smoked paprika
• Ground coriander
• Chili powder
• Dried oregano

Step 5: Introduce Liquid Ingredients

• Beef broth
• Apple cider vinegar
• Optional additions

* Orange juice

* Soy sauce

* Cinnamon

* Cayenne pepper

* Bay leaf

Step 6: Slow Cook to Perfection

Cover the slow cooker and let it work its magic. Cook on low for 6-8 hours, allowing the beef to become incredibly tender and easily shreddable.

Step 7: Shred and Mix

Once cooking is complete, use two forks to pull the beef apart. Thoroughly mix the shredded meat with the surrounding sauce, ensuring every strand is coated with delicious flavors.

Step 8: Serve and Garnish

Sprinkle fresh cilantro over the machaca and serve with lime wedges on the side for an extra burst of brightness.

Slow Cooker Beef Machaca – Tips For Tender Results

• Sear the beef thoroughly to lock in rich, deep flavors and create a beautiful caramelized exterior before slow cooking.
• Choose a well-marbled chuck roast for maximum tenderness and juiciness in your machaca.
• Adjust spice levels by adding more or fewer jalapenos and cayenne pepper to suit your heat tolerance.
• For a lighter version, drain excess fat after shredding and use lean beef cuts like bottom round roast.
• Optional ingredients like orange juice or soy sauce can enhance the complexity of the dish's flavor profile.

Slow Cooker Beef Machaca Recipe

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4.6 from 9 reviews

• Total Time: 8 hours 20 minutes
• Yield: 8 1x

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Description

Beef machaca, a traditional Mexican dish, slow-cooks tender meat to perfection. Shredded beef delivers rich flavors that complement tacos, burritos, and countless Mexican-inspired meals you’ll savor.

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Ingredients

Scale 1x2x3x

• 3 lbs (1.36 kg) beef chuck roast, trimmed of excess fat
• 1/2 cup (120 ml) low-sodium beef broth
• 1 (14.5 oz/411 g) can fire-roasted diced tomatoes
• 1 (4 oz/113 g) can diced green chilies
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 jalapenos, seeds removed and finely chopped (optional)
• 2 tsps ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp chili powder
• 1 tsp oregano (Mexican oregano if possible)
• 1 tbsp apple cider vinegar or lime juice
• 1 tbsp olive oil (for searing the beef)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• 1 tsp ground cinnamon (optional)
• 1/2 tsp cayenne pepper (optional)
• 1 tbsp soy sauce (optional)
• 1/2 cup (120 ml) orange juice (optional)
• 1 bay leaf (optional)

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Instructions

1. Generously coat the beef chuck roast with salt and black pepper, ensuring even coverage.
2. In a hot skillet with olive oil at medium-high temperature, sear the beef thoroughly on all sides until a rich golden-brown crust develops.
3. Carefully transfer the browned beef into the slow cooker.
4. Layer the aromatic ingredients: onions, minced garlic, sliced jalapenos, diced tomatoes, chopped green chilies, and all spices including cumin, smoked paprika, coriander, chili powder, and oregano.
5. Pour the liquid components: beef broth, apple cider vinegar, and optional flavor enhancers like orange juice, soy sauce, cinnamon, cayenne pepper, and bay leaf.
6. Secure the slow cooker lid and set to low heat, allowing the meat to slowly tenderize for 6-8 hours until it becomes incredibly soft and easily separable.
7. Remove the bay leaf, then use two forks to shred the beef directly in the cooking liquid, thoroughly mixing the meat with the rich, developed sauce.
8. Sprinkle freshly chopped cilantro over the machaca and serve alongside lime wedges for an extra burst of citrus flavor.

Notes

• Trim excess fat from the beef chuck roast to prevent a greasy texture and ensure a leaner final dish.
• Searing the meat creates deep flavor compounds through the Maillard reaction, enhancing the overall taste profile of the machaca.
• Consider using a blend of mild and hot peppers to customize the spice level for different heat tolerances and preferences.
• For a gluten-free version, replace soy sauce with tamari or coconut aminos, and double-check all spice blend ingredients for potential gluten contamination.

• 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: 8
• Calories: 303 kcal
• Sugar: 3 g
• Sodium: 230 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 6 g
• Fiber: 2 g
• Protein: 33 g
• Cholesterol: 110 mg