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Big Ben's Beef Machaca

Big Ben's Beef Machaca

  • Prep

    20 m
  • Cook

    7 h 50 m
  • Ready In

    8 h 10 m
FireGuysWife

FireGuysWife

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

bellepepper
25

bellepepper

7/23/2012

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 necessary, but used about half of it anyway. I skipped using the high setting on my slow cooker and instead cooked this for 7 hours on low. The meat was tender, flaked easily and was still very moist. Our plans changed for that evening, so before shredding it, I placed it in the refrigerator until the next day. When I took it out to shred, I saw that a lot of fat had risen to the top and congealed, so I removed as much of it as I could. I didn’t return the shredded meat to the slow cooker because there was so much liquid remaining with the vegetables that I would have ended up with stew. I drained as much liquid from the veggies as I could, but still ended up serving them on the side. We had this wrapped in a tortilla, along with shredded lettuce, sour cream and salsa. I also served Mexican Rice III (very good) also from this site, as a side. This was good and I liked the hint of lime flavor, but next time I would eliminate the oil, using only enough to sear the meat. And I would also skip the beef broth, perhaps replacing it with some bouillon granules.

Steve Luzynski
19

Steve Luzynski

7/25/2012

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.

*Sherri*
12

*Sherri*

7/24/2012

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 will. I had to slice it instead of shredding after six hours and then put it back into the liquid on warm for about another 30 minutes. However, other than just rubbing the roast with olive oil, I followed the recipe and the flavor was wonderful. My meat was still so tender and although not real Mexican tasting it was very flavorful and juicy. We made tacos and my sons made flour tortilla wraps. You will need a slotted spoon to scoop out your meat though, a whole lot of liquid in the pot. I liked the cooked veggies on my taco. I'll probably try this one again, maybe up the spice some for more Mexican flavor. Thanks FireGuysWife.

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