Perfect Machaca Recipe is full of the most juicy, tender, beef along with peppers, onions! The easy spice rub is what gives this Machaca its amazing flavor!

machaca tacos on plate

Machaca:

Something I’ve been obsessing over making for quite a while is Machaca!  It’s a local Mexican restaurant fave, and I’ve been working my tail off to create it at home.  There’s just nothing like the flavor of this super tender beef.  If you don’t know what Machaca is, I’ve done a little research for you during my recipe creation so that you don’t have to.  Typically, it’s made from dehydrated, spiced beef.  Then, it’s rehydrated to use in different recipes.  Since I’m not dehydrating meat, and I’m gonna go out on a limb and say you guys aren’t either, I’ve found a way to really infuse the seasoning into this meat and then let it slow cook to perfection.  If you’re looking for a simple side or topping for this meat, definitely try my Black Bean Salsa!

How To Make Machaca:

  • You’ll start with a 3-4 pound chuck roast.  Lay it out flat on a cutting board lined with a large piece of plastic wrap.
  • In a small bowl, whisk your seasonings.  Season the roast as evenly as possible and use your hands to massage the seasoning into the roast until really well coated on all sides.
  • Now, this is important for the best flavor.  Wrap the beef up tightly in the plastic wrap.  Refrigerate for a good 8-24 hours before cooking.  You can cook it right away if you’re short on time, but it’s not quite the same.
  • After you have let your roast marinate, heat your vegetable oil in a large skillet.  Sear the roast on all sides until you have a nice “crust” this will take just a few minutes per side, and the roast won’t be cooked all the way through.  Again, it might be tempting to make things a little faster and skip the searing, but you want to do this for max flavor!
  • Add your meat to the slow cooker and pour in your beef broth, add your veggies, tomatoes, and squeeze over the juice of two limes.
  • Cover and cook this on low for 8-10 hours until nice and tender and easy to shred.  I don’t recommend cooking this on high, it doesn’t get as tender.

beef machaca in a bowl

What To Make With Machaca:

The beauty of this is that it’s good on literally almost anything!  Pile it up on chips with cheese and toppings for a nice plate of nachos, stuff it in a big tortilla with beans and rice if you’re a burrito lover.  Or, of course stuff it into your favorite taco shells. Machaca also makes a great salad topped with extra salsa for a tasty lunch. This has so much flavor I don’t need a whole lot of toppings for it but things like queso fresco, shredded cheddar, lettuce, tomato, onions, and olives are always a good choice.

NOTE:  I simply slice my jalapenos and add them right into the crock pot with the meat.  If you are sensitive to heat, then I’d recommend slicing your jalapeno in half and removing the seeds first.

three beef machaca tacos on a plate

Enjoy!

~Nichole

5 from 31 votes

Perfect Machaca Recipe

Perfect Machaca Recipe is full of the most juicy, tender, beef along with peppers, onions, and jalapeno!  The easy spice rub is what gives this Machaca its amazing flavor!
Prep 20 minutes
Cook 8 hours
Total 8 hours 20 minutes
Servings 12

Ingredients 

  • 3 Pound Chuck Roast
  • 1 Tablespoon Chili Powder
  • 2 teaspoons Cumin
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Oregano
  • 1 teaspoon Paprika
  • 1/2 teaspoon Cayenne
  • Salt & Pepper, to taste
  • 3 Tablespoons Vegetable Oil
  • 1 15 Ounce Can Diced Tomatoes
  • 1/2 Cup Beef Broth
  • 2 Bell Peppers, sliced
  • 2 Onions, sliced
  • 2 Jalapeños, sliced
  • Juice of Two Large Limes

Instructions 

  • In a small bowl mix together the chili powder, cumin, garlic powder, oregano, paprika, cayenne pepper, and salt and pepper to taste.
  • Season the roast evenly with the spice mixture. Cover the roast with plastic wrap and refrigerate overnight.
  • Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the roast and sear until browned on all sides.
  • Add the roast to the crockpot. Pour over the diced tomatoes, broth, bell pepper onion, jalapenos, then squeeze over the lime juice.
  • Cover and cook on low for 8 hours.
  • Serve immediately with your favorite toppings!  This meat is great for nachos, burritos, tacos, or salad!

Notes

NOTE:  If you are in a hurry, you don't have to chill the meat overnight.  However, for BEST flavor it is advised to chill as directed for 8-24 hours before cooking.

Additional Info

Course: Main Course
Cuisine: Mexican
Like this? Rate & review this recipe below!

Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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31 Comments

  1. 5 stars
    There’s so much flavor packed into this machaca recipe! This looks like the perfect way to do taco Tuesday and would make for a great meal prep dish!

  2. 5 stars
    I think I never tried anything like this before. But surely looks delicious and interesting. Love all the ingredients. I’m putting this on my weekly menu to give it a try. Bet my family will enjoy this very much.

  3. 5 stars
    I love that you made this with chuck roast!! And those spice flavors are an absolute win in my house! Can’t wait to recreate this! Thanks for the inspiration!

  4. I’ve never tried machaca but it looks so good! Something to try for the upcoming Taco Tuesday! You can never have too many taco recipes in your pocket, amiright?

  5. 5 stars
    I have never heardof machaca, but I’m glad I have now. It sounds absolutely delicious. I cannot wait to try this out.

  6. 5 stars
    What a fantastic looking taco recipe! I love how easy it is to make. I also love how easy it is to make. A perfect recipe for taco Tuesday.

  7. 5 stars
    We are all grateful for your hard work creating the perfect machaca recipe!!! It looks so tender and juicy. YUM! It’s right up our family’s alley 😉 We LOVE all things beef!

  8. 5 stars
    Oooh so glad I stumbled upon this recipe! We always have a chuck roast in the freezer but Inalways donthe same old thing with it- but we love anything Mexican and tacos so I can’t wait to try!