Beef Machaca Recipe

This incredible shredded beef recipe, slow-cooked to melt-in-your-mouth perfection, is the ultimate filling for tacos, burritos, enchiladas, and chimis! Easily made in your crockpot, this Beef Machaca recipe is bursting with flavor and perfect for a crowd-pleasing meal. Get ready for tender, juicy beef that's incredibly versatile!

Prep Time 20 mins
Cook Time 510 mins
Calories 197.7 kcal
Protein 51g
Rating 4.5 (30 Reviews)
Beef Machaca 123

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Machaca

  • 2 lbs boneless beef chuck roast
  • 1 medium onion, chopped
  • Green Chilies
  • Beef Bouillon Cubes
  • Dry Mustard
  • 2 cloves minced garlic
  • Adobo Seasoning
  • Peppercorns
  • 1 cup salsa

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How to Make Beef Machaca

  1. Place 2 lbs beef chuck roast in your crockpot.
  2. In a small bowl, whisk together 1 tbsp chili powder, 1 tsp cumin, 1 tsp oregano, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper (optional), 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Pour 1 cup beef broth over the roast in the crockpot.
  4. Sprinkle the spice mixture evenly over the roast.
  5. Add 1 medium chopped onion and 2 cloves minced garlic directly to the crockpot.
  6. Cover the crockpot and cook on low for 8-10 hours, or until the roast is fork-tender.
  7. Carefully remove the beef from the crockpot and set aside. Reserve the cooking liquid.
  8. Using two forks, shred the beef.
  9. Stir in 1 cup of your favorite salsa.
  10. If desired, add some of the reserved cooking liquid for extra moisture.
  11. Taste and adjust seasoning, adding more salt and pepper as needed.
  12. Serve your delicious Beef Machaca as a filling for tacos, burritos, enchiladas, chimis, or enjoy it as is!

Nutrition Information (Approximate per serving)

Sodium

28 g

Sugar

14g

Fat

16g

Carbs

2g