Big Ben's Beef Machaca

Big Ben's Beef Machaca

17
FireGuysWife 3

"This hearty and delicious Mexican slow cooker recipe is so versatile and a hit at my husband's fire station. Shred the meat and create anything from tacos to taquitos, or enjoy it all on it's own!"

Ingredients

8 h 10 m servings 503 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 503 kcal
  • 25%
  • Fat:
  • 39.4 g
  • 61%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 27.7 g
  • 55%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Place beef portions into the crock of a large slow cooker. Mix olive oil, Worcestershire sauce, lime juice together in a bowl; pour over the beef. Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.
  2. Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.
  3. Remove beef with tongs to a cutting board. Shred with a pair of forks and return to the slow cooker. Continue cooking another 20 to 30 minutes.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

17
  1. 25 Ratings

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I made this for Recipe Group. First I browned my chuck roast pieces in a little of the oil and deglazed the pan with the tomatoes and their juice. I was not at all sure why the oil was necessa...

My family loved this! I used half a beer instead of the beef broth (I forgot to buy broth) and it came out perfectly - I will make again and stick with the beer.

I made this for the recipe group selection of the week. I almost shouldn't rate this because I used a bottom round roast, but then thought I'd let everyone know it won't shred like a chuck roast...

Whoa! After moving from Arizona to Virginia we tired several mexican restaurants and nobody makes machacca beef. After several failed attempts to find a restarant that can make it, I took to the...

Tastes EXACTLY like my local hole in the wall's Machaca Beef. I wasn't sure what some reviewers meant by "didn't taste very Mexican." The large amounts of cumin and oregano are tell tale signs t...

I'm not sure what I don't care for in this recipe, it is either the Worcestershire sauce which to me does not lend to the Mexican taste I was expecting or the undrained juice from the diced toma...

We love this recipe. I make it with elk roast. My family likes it in burritos and tacos. I freeze the leftover for later it is just as good.

Served this to company for casual taco dinner. Just put out the trimmings and everyone can make their taco to their liking. It was huge hit! Only mod I made was I used meat with bone-in (butcher...

This beef was so easy to make and absolutely delicious!