Description
Mexican machaca brings tender, shredded beef to life with bold spices and slow-cooked perfection. Home chefs will discover a mouthwatering journey through authentic flavors that transport you straight to traditional Mexican kitchens.
Ingredients
Scale
Main Protein:
- 2.5 to 3 pounds beef chuck roast or brisket, trimmed of excess fat
Vegetables and Aromatics:
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 jalapeño pepper, diced
- 1 14.5 ounces can diced tomatoes
- 1 4 ounces can diced green chiles
Spices and Seasonings:
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 0.25 cup beef broth or water
- 2 tablespoons olive oil
Instructions
- Heat skillet with olive oil over medium-high temperature and thoroughly sear beef until rich golden-brown exterior develops on all surfaces.
- Carefully transfer browned beef into slow cooker and layer with aromatic vegetables including onions, garlic, and jalapeño, creating a robust flavor foundation.
- Add diced tomatoes, green chiles, and comprehensive spice blend featuring chili powder, cumin, oregano, smoked paprika, ground coriander, salt, and black pepper to enhance meat’s depth.
- Gently pour beef broth or water over entire mixture, ensuring ingredients are fully submerged and covered.
- Set slow cooker to low temperature and allow meat to tenderize gradually for 7-8 hours, creating meltingly soft texture that allows easy shredding.
- Once cooking completes, use two forks to pull beef apart into delicate, succulent strands, incorporating fresh lime juice for bright, zesty finish.
- Serve machaca with traditional Mexican accompaniments or use as versatile filling for tacos, burritos, or additional regional dishes.
Notes
- Choose a well-marbled beef cut like chuck roast for maximum tenderness and flavor infusion during slow cooking.
- Control spice levels by removing jalapeño seeds or substituting with milder green chiles for sensitive palates.
- Enhance meal prep by making extra machaca and storing in airtight containers for quick weekday lunches or burrito fillings.
- Boost nutrition by adding bell peppers or serving over cauliflower rice for a low-carb, gluten-free alternative to traditional rice-based dishes.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 368 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 110 mg