This Mexican machaca beef recipe is seasoned shredded beef with red bell peppers, garlic and onion in a slow cooker. Makes delicious burrito de machaca or machaca breakfast burrito.
This Machaca recipe can be used to make mini tacos or a machaca burrito. It’s great for a party as finger food or appetizer snacks. Also, you can serve this in a burrito with sides of Mexican rice or refried beans, lettuce, and tomato and topped with cheese if you prefer.
What is Machaca?
Not many are familiar with the name Machaca but I know many of you have tried it and called it by other names. Machaca is lightly seasoned and flavored shredded beef cooked with red bell peppers, garlic, and onion. Normally we would make a machaca burrito but to show off that delicious filling we served it like a machaca taco. Also, we are using a slow cooker so dinner can be on the table that evening with a minimal amount of work.
This post may contain affiliate links which means if you purchase we might receive a small commission at no additional cost to you.
What is in this machaca burrito recipe:
- 3 to 4 pound chuck roast
- large onion, cut into eights
- 6 whole garlic cloves
- 1/2 red bell pepper, cut into strips
- 1/4 cup lime juice
- 14 ounce can diced tomatoes, drained
- 7 ounce can chopped green chiles, drained
- 1 tsp salt
- 1/2 teaspoon ground black pepper
- 12 flour or corn tortillas, for serving
How to make this Mexican machaca beef recipe:
Place chuck roast a large slow cooker or crockpot
Top with onion, garlic and bell pepper and pour on lime juice
Add the drained tomatoes and drained green chile and season with salt and pepper
Cook on low for 6-8 hours or on high for 4-5 hours until meat is tender and can be pulled apart with a fork
After the beef is done and is still in slow cooker/crockpot shred it using meat shredder claws mixing it with the juice and other ingredients
Serve on warmed corn or flour tortillas
What is Machaca con huevos?
It is a mixture of the cooked seasoned meat and eggs are scrambled in it for a burrito de machaca breakfast burrito or breakfast burrito.
Make a machaca breakfast burrito by adding eggs to heated meat. It’s a great way to the leftovers. Place the machaca in a medium skillet, heat and add a few whipped eggs. Cook the mixture until the eggs are firm and fill a tortilla with the meat and egg mixture.
You could also add chunks of cooked potato to mixture for machaca con huevos burritos. Adding potatoes is a great way to stretch leftovers.
Best ways to serve Machaca:
Our favorite way to serve this is to set out a heaping bowl of machaca for everyone to serve themselves. We heat the flour tortillas and/or corn tortillas on a comal and place them in a tortilla keeper to stay warm.
And we serve this seasoned meat alongside corn and/or flour warmed tortillas, salsa, jalapeños, and avocados. And everyone can build their burritos or tacos with their favorite ingredients which makes less work for you.
We love making extra and having it on hand for a quick taco or burrito. And you can also add pinto beans, black beans or rice for and extra stuffed treat. We hope you enjoy this easy recipe.
Other Mexican Recipes:
- Carne Asada Burrito
- Green Chili Pork Stew
- Chicken Enchilada Casserole with Green Chile
- Baja Fish Tacos with a Creamy Chipotle Sauce
Click HERE to save this Mexican machaca beef recipe to Pinterest
Beef Machaca Recipe
- Place chuck roast a large slow cooker or crockpot
- Top with onion, garlic and bell pepper
- Pour on lime juice
- Add the drained tomatoes and drained green chile
- Season with salt and pepper
- Cook on low for 6-8 hours or on high for 4-5 hours until meat can be pulled apart with a fork
- After the beef is done and is still in slow cooker/crockpot shred it using meat shredder claws mixing it with the juice and other ingredients
- Serve on warmed corn or flour tortillas