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.
Ingredients
Scale
- 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)
Instructions
- Generously coat the beef chuck roast with salt and black pepper, ensuring even coverage.
- 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.
- Carefully transfer the browned beef into the slow cooker.
- 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.
- Pour the liquid components: beef broth, apple cider vinegar, and optional flavor enhancers like orange juice, soy sauce, cinnamon, cayenne pepper, and bay leaf.
- 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.
- 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.
- 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