Description
Succulent Slow Cooker Beef Machaca brings Mexican culinary magic to home kitchens with tender, spice-infused shredded beef. Packed with bold flavors and minimal effort, this dish offers a mouthwatering journey through traditional Mexican cuisine you’ll crave again and again.
Ingredients
Scale
Beef:
- 3 pounds (1.36 kilograms) beef chuck roast
Vegetables:
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 can (14.5 ounces / 411 grams) diced tomatoes with green chilies
Spices and Seasonings:
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup (240 milliliters) beef broth
- 2 bay leaves
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
- Liberally coat the beef roast with salt and pepper, ensuring complete coverage of all surfaces.
- Heat olive oil in a skillet over medium-high temperature and carefully sear the beef, creating a rich, caramelized exterior on each side before transferring to the slow cooker.
- Use the same skillet to sauté onions and garlic, allowing them to become translucent and release their aromatic flavors.
- Gently transfer the softened onions and garlic into the slow cooker alongside the seared beef.
- Create a flavor-packed liquid base by combining diced tomatoes with green chilies, beef broth, and a robust blend of spices including cumin, chili powder, paprika, oregano, and bay leaves.
- Secure the slow cooker lid and allow the beef to simmer on low heat for approximately 8 hours, ensuring the meat becomes incredibly tender and easily falls apart.
- Use two forks to meticulously shred the beef directly within the cooking liquid, allowing the meat to absorb the surrounding spices and juices.
- Discard the bay leaves and prepare to serve the machaca in warm tortillas, as a filling for burritos, or atop a bed of fluffy rice.
Notes
- Select a well-marbled chuck roast for maximum tenderness and rich flavor during slow cooking.
- Pat the beef dry before seasoning to ensure perfect browning and help develop a deep, caramelized exterior.
- Allow extra cooking time if using a tougher cut of meat, which might require longer breakdown of muscle fibers.
- Drain excess liquid after shredding if you prefer a drier meat texture for tacos or burritos.
- Replace beef broth with vegetable broth for a lighter option or to accommodate vegetarian preferences.
- Reduce spice levels by using mild green chilies or removing seeds from peppers for sensitive palates.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for future meals.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg