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
- Place 2 lbs beef chuck roast in your crockpot.
- 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.
- Pour 1 cup beef broth over the roast in the crockpot.
- Sprinkle the spice mixture evenly over the roast.
- Add 1 medium chopped onion and 2 cloves minced garlic directly to the crockpot.
- Cover the crockpot and cook on low for 8-10 hours, or until the roast is fork-tender.
- Carefully remove the beef from the crockpot and set aside. Reserve the cooking liquid.
- Using two forks, shred the beef.
- Stir in 1 cup of your favorite salsa.
- If desired, add some of the reserved cooking liquid for extra moisture.
- Taste and adjust seasoning, adding more salt and pepper as needed.
- 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
