Slow Cooker Beef Machaca Recipe
Slow Cooker Beef Machaca is a savory Mexican-inspired dish made with shredded beef, spices, and peppers. Perfect for tacos, burritos, or rice bowls, this easy slow cooker recipe is packed with flavor and makes a versatile filling for many dishes.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 3 lbs beef chuck roast
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 can diced tomatoes with green chilies (14.5 oz)
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp cayenne pepper (optional)
- 1 cup beef broth
- 2 bay leaves
- Salt and pepper, to taste
- 1 tbsp olive oil
Instructions
- Season the beef roast with salt and pepper on all sides.
- In a skillet, heat olive oil over medium heat and sear the beef until browned on all sides. Transfer to the slow cooker.
- Add onions and garlic to the same skillet and sauté until softened.
- Transfer the onions and garlic to the slow cooker.
- Pour in the diced tomatoes with green chilies, beef broth, cumin, chili powder, paprika, oregano, and bay leaves.
- Cover and cook on low for 8 hours or until the beef is tender and shreds easily with a fork.
- Shred the beef in the slow cooker and mix it with the juices.
- Remove bay leaves and serve in tacos, burritos, or over rice.
Notes
- Adjust the heat level by adding more or less cayenne pepper.
- Machaca can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- You can use it as a filling for enchiladas, nachos, or even salads.
Nutrition
- Serving Size: 1 serving (approx. 1 1/2 cups)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
Find it online: https://emiliarecipes.com/slow-cooker-beef-machaca-recipe/