Mexican Shredded Beef (Machaca) is beef roast easily made in the crock pot or slow cooker with Mexican seasonings.
Mexican Shredded Beef (Machaca)
By Sue Lau | Palatable Pastime
Jump to Recipe
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.
Print Recipe
We’d had shredded beef a number of times in different things when dining out at Mexican eateries. Things like 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.
Beef Machaca in Soft Tacos
The flavor is basic because this 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.
Mexican Shredded Beef (Machaca)
You might also like:
TDF Pot Roast
TDF Crockpot Roast reinvents a popular internet recipe using a homemade seasoning mix to bring the sodium levels back down to earth.
BBQ Beef
BBQ Beef is tender shredded beef from the crock pot or slow cooker, tossed with barbecue sauce and served up on buns.
Slow Cooker Pot Roast
Slow Cooker Pot Roast makes easy work of a one pot meal chock full of meat, veggies and potatoes with gravy.
British Burrito
British Burrito is a British take on the Tex-Mex classic, with shredded savory beef wrapped inside a giant Yorkshire pudding.
French Onion Pot Roast
French Onion Pot Roast combines the best of French Onion soup. And an All-American Pot Roast in a slow-cooker for a pure comfort food meal.
Mexican Shredded Beef (Machaca)
If you have tried this recipe please consider leaving a star rating or review.

Mexican Shredded Beef (Machaca)
Equipment
- Slow Cooker or Crockpot
Ingredients
- 2 pounds 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
Instructions
- 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.
- Remove meat from crock, and when cool enough to handle, shred meat.
Notes
Nutrition
Don’t forget to Pin & Save the Recipe!
Join my recipe group on Facebook for more recipes from blogger friends around the world!
Palatable Recipes
Note: Post has been updated from 1.17.15 to reflect fresh photography and recipe card.
Yes! I have a small beef chuck roast in the freezer. This is what I’m going to use it for.
I hope you enjoy this as much as we do! ~s
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.