Machacha Mexican Shredded Beef
on May 02, 2022
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If you’re a fan of shredded beef, you’ll want to give this Mexican Shredded Beef recipe a try! Also called Machacha, it is full of delicious Mexican flavor and would be the perfect dish to feed a crowd on game day!
Dig your slow cooker out of your pantry. All you have to do is set everything up in the morning, and you’ll have delicious beef waiting for you later in the day.
Machaca vs Shredded Beef
They are the same things. In some areas of Mexico shredded beef is referred to as machaca, while in other areas it’s listed on menus as shredded beef.
Best Cut for Machacha Mexican Shredded Beef
Chuck roast is an excellent option but any tougher cut of beef will work. After cooking low and slow, the beef will be tender and juicy!
Tips and Tricks
- Cooking on low for 8-10 hours produces the most tender and flavorful beef. If you’re short on time you can cook the beef on high for 4-6 hours, or use an Instant Pot for beef that’ll be ready in about 2 hours.
- Don’t season the meat with too much salt before cooking. Taste the meat when it’s done and add salt if needed.
How To Serve Machacha
Mexican Shredded Beef is a versatile dish that can be enjoyed in many ways. Here are some ideas to get your started:
- Nachos
- Quesadillas
- Tortillas
- Sandwiches
- Burritos
Can I Make this in an Instant Pot?
Yes. The beef will be ready even faster if you use an Instant Pot. All of the ingredients are the same except for the beef broth. You’ll need to use ½ cup more beef broth than what is called for in the recipe.
- Place all of the ingredients in the Instant Pot. Close the lid and set the valve to “Sealing”.
- Set the Instant Pot to “Manual” mode for 90 minutes.
- Once done, allow a 15-minute natural release, and then set the valve to “Venting”.
- Transfer the roast to a large bowl and shred with two forks. Add additional seasonings if preferred. Discard any excess fat.
What is the Difference Between Barbacoa and Machaca?
Barbacoa is meat that is slow-cooked over an open fire. It is a traditional way of cooking meat in Latin American cuisine. Machaca is baked or simmered and then dried. It is originally from Northern Mexico.
Best Machacha Mexican Shredded Beef Recipe
Ingredients
- 3.5-4 lb chuck roast, boneless
- 1/2 cup beef broth
- 2 Tbsp tomato paste
- 1 lime, juiced
Seasonings
- 1 Tbsp chili powder
- 2 tsp onion powder
- 2 tsp cumin
- 2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- Salt and pepper, to taste
Instructions
- Combine all of the seasoning ingredients in a small bowl, set aside.
- In another bowl, whisk together the beef broth and tomato paste.
- Place the chuck roast in a slow cooker. Rub half of the spices on the top of the roast and then turn the roast over and add the remaining spices so all sides are seasoned.
- Pour the broth/tomato paste mixture over the top and sides of the roast.
- Cover, and cook on low for 8-9 hours.
- When the roast is falling apart tender, remove it from the slow cooker and place it in a large bowl. Leave the broth in the slow cooker
- Shred the roast with two forks, discarding any excess fat.
- Return the shredded beef to the slow cooker and add a squeeze of lime juice. Stir the meat, taste, and add more salt if needed.
- Serve with your favorite sides and enjoy!
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
Machacha is sun dried beef. Shredded beef is fresh meat. There is a difference.