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

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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.

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Mexican Shredded Beef (Machaca)

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

Shredded Beef in a Soft Taco

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)

Mexican Shredded Beef (Machaca)

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Mexican Shredded Beef (Machaca)

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Mexican Shredded Beef (Machaca)

Sue Lau
4.72 from 7 votes
Prep Time 15 minutes
Cook Time 10 hours
Course Main Dish
Cuisine American, Mexican
Servings 8
Calories 217 kcal


  • Slow Cooker or Crockpot


  • 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


  • 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.


From the kitchen of


Calories: 217kcalCarbohydrates: 2gProtein: 22gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 78mgSodium: 527mgPotassium: 423mgFiber: 1gSugar: 1gVitamin A: 19IUVitamin C: 2mgCalcium: 29mgIron: 3mg
Keyword slow cooker recipes
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Mexican Shredded Beef (Machaca)

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Note: Post has been updated from  1.17.15 to reflect fresh photography and  recipe card.

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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