Mexican Shredded Beef (Machaca)

Mexican Shredded Beef (Machaca) is beef roast easily made in the crock pot or slow cooker with Mexican seasonings.
Mexican Shredded Beef (Machaca)

Mexican Shredded Beef (Machaca)

By Sue Lau | Palatable Pastime

As I recall, the first time I ever made beef machaca at home I used a recipe from a cookbook called Mexican Cookery by Barbara Hansen. We’d had shredded beef a number of times in different things when dining out at Mexican eateries: chimichangas, enchiladas, burritos, in tacos, etc. So I really was excited when I came across that recipe and tried it. Barbara’s version is braised on the stove top. Over the years I have simplified the recipe for machaca, stripping it down to a bare-bones version I could throw into the slow cooker, since I didn’t enjoy hanging about the stove for several hours.

It has a basic flavor, because it is meant to be put into other things, as I stated above. It is also a basic recipe, and I post it to reference in recipes I will be publishing later on, as we enjoy machaca frequently when I cook Mexican food at home.

I know you will enjoy it, and while you are waiting for specialty recipes to post, feel free to cook this up and throw it on a soft warm tortilla with a sprinkling of chopped onion, cilantro, and spicy home made salsa.

Mucho gusto!


Mexican Shredded Beef (Machaca)

  • Servings: 6-8
  • Difficulty: easy
  • Print

Mexican Shredded Beef (Machaca)


  • 2 lbs boneless beef chuck roast
  • 1 large onion, sliced
  • 1/2 cup canned roasted green chilies or roasted poblano peppers, chopped
  • 1 cup beef broth
  • 1 tablespoon minced garlic
  • 1 teaspoon seasoned adobo seasoning or seasoned salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper


  1. Place everything in the crock pot or slow cooker, cover and cook on low for 8-10 hours or until a fork (when inserted into the beef) can be easily twisted.
  2. Remove meat from crock, and when cool enough to handle, shred meat.

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Mexican Shredded Beef (Machaca)

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4 responses

  1. There’s nothing wrong with a basic recipe and I love that this one is made using a crockpot/slow-cooker! Thanks for sharing on Crockpot Monday…I’ve pinned it to my Crockpot Monday Ideas page!!! Faith, Hope, Love, & Luck – Colleen

    • I use that beef in just about everything beefy-Tex-Mex. It also cooks well on the stove top as a braise in 2-3 hours. I imagine the oven as well although I’ve not done it that way.

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