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My review
Big Ben's Beef Machaca
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
8 h 10 m servings 503 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
- Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.
- 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.
Nutrition Facts
Per Serving: 503 calories; 39.4 g fat; 8.7 g carbohydrates; 27.7 g protein; 103 mg cholesterol; 426 mg sodium. Full nutrition
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Reviews
Read all reviews 2436 Ratings
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Most helpful positive review
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 necessa...
Most helpful critical review
7/27/2012
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...
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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 necessa...
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.
9/16/2013
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...
1/1/2013
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...
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...
7/27/2012
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...
11/30/2014
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.
8/7/2014
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...