Machaca Beef
Dive into the bold, smoky, and savory flavors of Machaca Beef, a mouthwatering Mexican classic that’s perfect for everything from tacos to burrito bowls. This recipe starts with tender beef chuck roast, seared to golden-brown perfection, then slow-simmered with aromatic spices, vibrant bell peppers, and the zesty kick of tomatoes with green chilies. Infused with cumin, chili powder, and a hint of lime, the beef becomes irresistibly tender and shred-worthy after hours of cooking. Whether prepared in a Dutch oven or a slow cooker, this versatile dish is easy to make and bursting with rich, authentic flavor. Serve it piled high on warm tortillas, spooned over rice, or paired with beans for a hearty, crowd-pleasing meal. Garnish with fresh cilantro for a bright finish, and enjoy the depth of this ultimate comfort food.
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Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 2 tbsp Vegetable oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 medium Green bell pepper, diced
- 1 medium Red bell pepper, diced
- 1 small Jalapeño, minced (optional, for heat)
- 14.5 oz Canned diced tomatoes with green chilies
- 1 cup Beef broth
- 2 tsp Ground cumin
- 1.5 tsp Chili powder
- 1 tsp Oregano
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Lime juice, freshly squeezed
- 2 tbsp Fresh cilantro, chopped (optional, for garnish)
Instructions
Pat the beef chuck roast dry with paper towels and season it generously with salt and black pepper on all sides.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium-high heat.
Once the oil is shimmering, sear the chuck roast on all sides until a golden-brown crust forms, about 2-3 minutes per side. Remove the meat and set it aside.
In the same pot, reduce the heat to medium and add the diced onion. Sauté until softened and translucent, about 4 minutes.
Add the minced garlic, green bell pepper, red bell pepper, and jalapeño (if using). Cook for 3-4 minutes until the peppers begin to soften.
Stir in the cumin, chili powder, oregano, and a pinch of salt. Toast the spices for 30 seconds to release their flavors.
Pour in the canned diced tomatoes with green chilies and beef broth, scraping the bottom of the pot to deglaze and loosen any browned bits.
Return the beef chuck roast to the pot, ensuring it is partially submerged in the liquid. Bring the mixture to a gentle simmer.
Cover the pot with a lid and reduce the heat to low. Simmer for 3-4 hours, or until the beef is fork-tender and easily shredable. Alternatively, you can transfer everything to a slow cooker and cook on low for 8 hours.
Once the beef is cooked, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and mix well with the sauce.
Stir in the lime juice for brightness and adjust seasoning with additional salt or spices if needed.
Serve the machaca beef warm in tacos, burritos, over rice, or alongside beans. Garnish with fresh cilantro, if desired.
Nutrition Facts
Calories |
3897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.8 g | 386% | |
| Saturated Fat | 113.2 g | 566% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6101 mg | 265% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 23.1 g | ||
| Protein | 256.5 g | 513% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 43.5 mg | 242% | |
| Potassium | 5302 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
