Beef Machaca Recipe

Machaca is dried shredded beef that rehydrates as it simmers in the juices of chopped tomatoes, onions, and jalapeños.

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This hearty and delicious Mexican slow cooker recipe is so versatile, just shred the meat and create anything from tacos to taquitos, or enjoy it all on its own! Slow cooking the meat achieves the same infusion of flavor and tender texture as the old-world method of making machaca. 

What is Machaca?

It is basically beef that has been marinated, cooked, shredded, and dried.

 Typically, it's made from dehydrated, spiced beef.  Then, it's rehydrated to use in different recipes with chilies, tomatoes, garlic, and onions. 

Where did Machaca originate?  Drying meat was originally developed for ranchers and cowboys in northern Mexico before the arrival of refrigeration. Machaca in its traditional form is the Mexican equivalent of beef jerky. 

Why Make this Machaca Beef Recipe?

• Makes a great filling for tacos, burritos, enchiladas, chimichangas, and more.

• Cooks easily in your slow cooker or Instant Pot.

• The Perfect breakfast! machaca sauteed with onions and serranos, eggs, and topped with fresh warm salsa.

• Leftover cooked, shredded machaca meat will freeze for up to 3 months

Ingredients In Beef Machaca:

Meat - Boneless beef chuck roast, and brisket

Vegetables - Jalapeños, serranos, green chile strips, onions, garlic, and tomatoes

Liquid - Beef broth, and water. Vegetable broth can also be used

Spices - Salt, pepper, and chile powder

Step-by-Step Instructions:

• Season the beef on all sides with salt and pepper. Heat 2 Tablespoons of oil over high heat in a large pot. Sear the meat on all sides until browned.

• Remove the meat and transfer to a slow cooker set on low for 6-8 hours, on high for 4-6 hours, add the beef stock, water, and half of the sliced onions, all chile peppers, tomatoes, and garlic over the meat.

• Before removing the cooked meat from the slow cooker, sauté the remaining half onion in a large skillet(cast iron pan recommended) until soft and translucent, about 5 minutes, and set aside.

Shredding beef with 2 forks

• Shred meat with 2 forks when cool enough and add to the large skillet with onions, sauté until well browned and dry, scraping the bottom of the pan and allowing the beef to dry. Depending on the size of your pan, you may have to do this in batches.

Dried Machaca

• Scoop out any veggies from the slow cooker, and add to the skillet over medium heat, add chile powder, and add just enough juice from the slow cooker until the beef becomes moist, cook for about 10 minutes.

• Use it as a taco, burrito, enchilada filling, nacho, or just by itself with beans and rice.

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Machaca