Slow Cooker Beef Machaca Recipe
If you’re looking for a delicious and easy-to-make dish, look no further than this Slow Cooker Beef Machaca Recipe. This savory Mexican-inspired dish is not only simple to prepare but also packed with rich flavors. Whether you’re preparing a meal for a family dinner or making something special for guests, this beef machaca will have everyone coming back for seconds.
Growing up, Sundays at my grandma’s house were always filled with the mouthwatering aroma of her famous beef machaca. She had a slow cooker that seemed magical to me, transforming a simple cut of beef into a flavor explosion that melded perfectly with tortillas, salsas, and refried beans. I remember my siblings and I eagerly waiting for that first bite, amazed by how something cooked so patiently could taste so incredible.
Why You’ll Love This Recipe
This beef machaca recipe is not only easy to prepare, but it also brings bold, robust flavors of Mexican cuisine to your home. Here’s why you’ll love it:
- Hands-off Cooking: The slow cooker does all the work, allowing you to set it and forget it.
- Versatile: Serve in tacos, burritos, or alongside rice for a complete meal.
- Rich and Savory: The slow-cooked beef absorbs all the spices, making each bite a taste sensation.
- Meal Prep Friendly: Make a large batch and enjoy throughout the week.
Ingredients Notes
To achieve the depth of flavor in this dish, quality ingredients are essential. Here’s what you’ll need:
Chuck Roast: Look for a well-marbled cut for the most tender result. You can also use boneless beef short ribs as a substitute.
Spices: Fresh ground cumin and smoked paprika are key to the smoky aroma and taste.
Vegetables: Onions and bell peppers add sweetness and texture. Use a mix of red, yellow, and green peppers for a colorful dish.
Recipe Steps
Step 1
Begin by seasoning your beef with salt, pepper, cumin, and smoked paprika. Make sure to rub the spices in well to maximize flavor.
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Step 2
In a skillet over medium-high heat, sear the beef until browned on all sides. This locks in the flavors and gives the meat a beautiful crust.
Step 3
Transfer the beef to the slow cooker. Add sliced onions, minced garlic, diced tomatoes, and a splash of beef broth.
Step 4
Set your slow cooker to low for 6-8 hours. This slow cooking will melt the collagen in the beef, resulting in a tender and juicy dish.
Step 5
Once cooked, use two forks to shred the beef. Stir everything to mix the flavors thoroughly, and it’s ready to serve!
Storage Options
Store leftover beef machaca in an airtight container in the refrigerator for up to 4 days. For longer storage, portion the beef into freezer bags and freeze for up to 3 months. When reheating, add a little broth to keep the meat from drying out and warm over low heat.
Variations & Substitutions
For a spicier version, add diced jalapeños or chipotle peppers in adobo sauce. If you need a low-sodium option, use homemade broth and reduce the added salt. Vegetarians can substitute the beef with jackfruit, which mimics the texture remarkably well.
Frequently Asked Questions
Can I prepare this recipe without a slow cooker?
Absolutely! You can use a Dutch oven and cook the beef in a preheated oven at 300°F (150°C) for about 3-4 hours. Ensure the beef is well-sealed with a lid to prevent drying out.
What’s the best way to serve beef machaca?
This dish shines brightly when served as tacos or burritos. Pair it with warm corn tortillas, avocado slices, fresh lime, and a sprinkle of cilantro for a full Mexican experience. It can also serve as a topping over nachos or baked potatoes.
How can I reduce the cooking time for this recipe?
To cut down the cooking time, slice the beef into smaller chunks before browning. You can then set your slow cooker to high and cook for 3-4 hours, checking for tenderness at the 3-hour mark.
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Slow Cooker Beef Machaca Recipe
Ingredients
Main Ingredients
- 3 pounds beef chuck roast trimmed of excess fat
- 1.5 cups beef broth
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 4 cloves garlic minced
- 1 large onion diced
- 1 can diced tomatoes 14.5 oz can
Instructions
Preparation Steps
- Place the beef chuck roast in a slow cooker.
- Add beef broth, cumin, chili powder, minced garlic, diced onion, and tomatoes.
- Cover and cook on low for 8 hours or until the beef is fork-tender.
- Shred the beef with two forks and stir well to combine with the sauce.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
