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Wake up and smell the sizzling, savory aroma of beef machaca! This Mexican masterpiece is perfect for stuffing breakfast burritos or jazzing up your taco game. To make this meaty marvel, chefs blend a mouthwatering mix of spices and marinate beef.

machaca meat with beans

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 Beef Machaca?

It is 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 Beef Machaca 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

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Did you know that by simmering dried shredded beef, like Beef Machaca, in a mixture of juicy tomatoes, onions, and spicy jalapeños, the beef rehydrates and becomes even more flavorful? Give it a try and discover how this simple cooking technique can elevate the taste of your favorite dishes.

Ingredients In The Beef Machaca Recipe:

Meat – Boneless beef chuck roast, and brisket

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

Liquid – Beef broth, and water.

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 meat

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 beef 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.

machaca burrito

Latest Recipes

Beef Machaca Recipe (Slow-Cooker)

Eunice Huerta
Machaca is a traditional Mexican dish full of peppers, tomatoes, and spice that makes a delicious taco or burrito filling.
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Prep Time 20 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 30 minutes
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 3 pounds boneless beef chuck roast
  • 4 tbsp vegetable oil, divided
  • 2 large white onions, thinly sliced, divided
  • 1 tbsp  minced garlic
  • 1½ cup beef stock
  • 1 cup water
  • 3 plum tomatoes, coarsely chopped
  • 1 8-oz can whole green chilies, cut into strips,
  • 2 jalapeno peppers, seeded and diced
  • 2  serrano peppers, seeded and diced
  • 1 tsp chili powder
  • 1 tsp kosher salt and black pepper, + salt to taste.

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.
  • Shred meat 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.
  • 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 is moist but not soupy, cook for about 10 minutes.
  • Use it as a taco, burrito, enchilada filling, nacho, or just by itself with beans and rice.
Keyword Beef machaca, dried Machaca, Machaca
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