Machaca (Slow Cooker, Instant Pot, or Dehydrated)


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Machaca is a traditional Mexican dish made with seasoned dried and shredded beef that's used for tacos, eggs, burritos, and more. Today's beef machaca recipe includes options for making authentic dehydrated beef or using your slow cooker or Instant Pot to make a spin on traditional dehydrated machaca with all the same delicious flavors.
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Machaca (Slow Cooker, Instant Pot, or Dehydrated)
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What you need:

  • 3 lbs. lean beef chuck roast (or round roast)
  • Salt and pepper
  • 2 tbsp Worcestershire sauce (or Maggi sauce)
  • 4 tbsp fresh lime juice
  • 1 1/2 cups diced onion
  • 1 cup red bell pepper, diced
  • 3 garlic cloves, minced
  • 3 serrano chiles, stemmed, seeded, and minced (or other chile peppers)
  • 1/2 cup beef broth
  • 1 cup canned diced tomatoes
  • 1/2 tsp dried oregano
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Step 1 In a medium bowl, whisk together the lime juice, beef broth, and Maggi. Season the beef with salt and pepper and place into the slow cooker. Pour the lime and maggi mixture over the beef.
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Step 2 Add the tomatoes, bell peppers, onion, garlic, oregano, and diced tomatoes to the slow cooker. Stir together.
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Step 3 Cook on low in the slow cooker for 8 hours. Then shred the beef using two forks and serve. I usually like to let the shredded beef hang out in all the cooking liquid/sauce for about 30 minutes before serving. Just keep the slow cooker on low.
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We hope you enjoy this delicious Machaca (Slow Cooker, Instant Pot, or Dehydrated) recipe.
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