Mexican Machaca Beef Recipe

I like recipes like this slow cooker Mexican machaca beef recipe because they give me several meals without much fuss. The beef cooks low and slow with onion, garlic, red bell pepper, tomatoes, green chiles, and lime juice until it is tender enough to shred right in the crockpot.

We usually serve it with warm tortillas and let everyone build their own tacos or burritos. That keeps supper simple, and around here, simple is always welcome when there is still plenty to do.

Why You’ll Love This Machaca Beef

This is one of those recipes I like to keep in my back pocket because it works for supper, parties, and leftovers.

• It cooks in the slow cooker with very little hands-on time.
• The beef turns out tender and easy to shred.
• It works for tacos, burritos, breakfast burritos, or bowls.
• It is a good recipe for feeding a family or guests without standing at the stove.
• The leftovers are easy to warm up the next day.

Key Ingredients

Chuck roast: I like chuck roast for this recipe because it has enough fat and connective tissue to become tender after slow cooking. It shreds nicely and holds up well in tacos and burritos.

Onion and garlic: These give the beef a good savory base. I use whole garlic cloves because they soften as the beef cooks and blend right into the juices.

Red bell pepper: The bell pepper adds a little sweetness and color without making the beef too spicy.

Lime juice: Lime juice brightens the whole recipe. I like the little bit of tang it gives to the beef, especially when serving it with tortillas and salsa.

Diced tomatoes: I drain the tomatoes first so the slow cooker does not end up with too much liquid. They still add flavor and moisture.

Chopped green chiles: These add mild heat and a good chile flavor without overpowering the beef.

Salt and pepper: I keep the seasoning simple here because the onion, garlic, tomatoes, chiles, and lime do a lot of the work.

Tortillas: Flour tortillas are my favorite for burritos, but corn tortillas are wonderful for smaller tacos.

Equipment

• Crockpot

How to make this Mexican machaca beef

The full recipe card is below, but here is how I make it step by step.

Step 1: Add the Beef to the Slow Cooker

Place the chuck roast in a large slow cooker or crockpot. I like using a large enough slow cooker so the beef has room to cook evenly and the vegetables can sit around it.

Step 2: Add the Vegetables and Lime Juice

Top the roast with the onion, whole garlic cloves, and red bell pepper strips. Pour the lime juice over the top.

This is a small step, but it does matter. The lime juice helps cut through the richness of the beef and gives the finished machaca a brighter flavor.

Step 3: Add Tomatoes, Green Chiles, and Seasoning

Add the drained diced tomatoes and drained chopped green chiles. Sprinkle with salt and black pepper.

I drain both cans because chuck roast releases plenty of juice as it cooks. If there is too much liquid in the slow cooker, the flavor can get a little watered down.

Step 4: Slow Cook Until Tender

Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours.

The beef is ready when it pulls apart easily with a fork. I don’t like to rush this part. Chuck roast needs time to soften, and the slow cooker does a good job when you let it work.

Step 5: Shred the Beef

Once the beef is tender, shred it right in the slow cooker. I like using meat shredder claws, but two forks will do the job too.

Mix the shredded beef back into the juices, peppers, onions, tomatoes, and green chiles. This helps every bite get coated with flavor.

Step 6: Serve with Warm Tortillas

Serve the machaca beef on warm corn or flour tortillas. We like to warm the tortillas on a comal and keep them in a tortilla keeper so everyone can serve themselves.

Best Ways to Serve Machaca

My favorite way to serve machaca beef is to set out a big bowl of the shredded meat and let everyone build their own tacos or burritos.

I usually serve it with warm flour tortillas, corn tortillas on a comal, salsa, jalapeños, avocado, shredded lettuce, tomatoes, cheese, Mexican rice, refried beans, pinto beans, or black beans.

This is also a nice recipe for parties. You can make mini tacos with corn tortillas and set out a few toppings. It makes good finger food without making a big mess in the kitchen.

If you like these kinds of easy Mexican-style meals, you might also enjoy my Carne Asada Burrito or Chicken Enchilada Casserole with Green Chile.

Easy Variations

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. 

Other simple variations can be:

• Add jalapeños if you want more heat. I would start with one and add more next time if you like it hotter.
• Use green bell pepper instead of red if that is what you have. The flavor will be a little less sweet, but it still works.
• Add cooked potatoes to the leftovers for breakfast burritos.
• Serve it over rice instead of tortillas for an easy bowl-style supper.

Storage and Make-Ahead Tips

Store leftover machaca beef in an airtight container in the refrigerator for 3 to 4 days.

To reheat, warm it in a skillet over medium heat with a spoonful or two of the cooking juices. You can also microwave it, but I prefer the skillet because it keeps the texture better.

This beef also freezes well. Let it cool completely, then freeze it in a freezer-safe container or bag for up to 3 months. Thaw it overnight in the refrigerator and reheat before serving.

I like freezing it in smaller portions so we can pull out just enough for a quick taco night or breakfast burritos.

Frequently Asked Questions

More Mexican Recipes to Try

If you liked this Mexican machaca beef, you might also enjoy my Carne Asada Burrito, Green Chili Pork Stew, Chicken Enchilada Casserole with Green Chile, or Baja Fish Tacos with a Creamy Chipotle Sauce. They are all good recipes when you want something hearty, simple, and full of flavor.

If you make this Mexican machaca beef recipe, I would love to hear how you served it. Leave a comment and let me know if you made tacos, burritos, or breakfast burritos with the leftovers. And if you enjoyed the recipe, please leave a star rating or share it on Facebook and tag me so I can see it. It helps more friends find these easy recipes too.

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