Machaca Authentic Mexican Shredded Beef

Experience the rich and comforting flavors of *Machaca Authentic Mexican Shredded Beef*, a slow-cooked masterpiece bursting with bold, traditional spices and vibrant veggies. Tender chunks of beef chuck roast are seared to golden perfection, then simmered low and slow with tomatoes, onions, bell peppers, jalapeños, and a fragrant blend of cumin, smoked paprika, and oregano. The result is irresistibly juicy, shreddable beef infused with savory depth, finished with a bright touch of fresh cilantro and lime. Perfect as a hearty filling for tacos, burritos, or quesadillas, or served over rice and beans, this iconic Mexican dish is as versatile as it is flavorful. With just 20 minutes of prep, let your Dutch oven or slow cooker do all the work to create a crowd-pleasing meal your family will crave.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck roast
• 1 large White onion
• 4 cloves Garlic cloves
• 1 medium Green bell pepper
• 1 medium Jalapeño pepper
• 3 medium Tomatoes
• 2 cups Beef broth
• 1.5 teaspoons Ground cumin
• 1 teaspoon Dried oregano
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Vegetable oil
• 0.25 cup Fresh cilantro
• 1 medium Lime

Directions

Step 1

Begin by preparing the vegetables. Dice the white onion, green bell pepper, and jalapeño pepper. Mince the garlic and chop the tomatoes into small pieces.

Step 2

Trim excess fat from the beef chuck roast and cut it into large chunks for easier searing. Pat the beef dry with paper towels and season with half of the salt and pepper.

Step 3

Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef chunks on all sides until browned, 3-4 minutes per side. Remove the beef and set aside.

Step 4

In the same pot, reduce heat to medium and add the diced onion. Sauté for 3-4 minutes until translucent, scraping up any browned bits from the bottom of the pot.

Step 5

Add the minced garlic, green bell pepper, and jalapeño. Cook for another 2 minutes until fragrant.

Step 6

Stir in the tomatoes, cumin, smoked paprika, oregano, and the remaining salt and pepper. Cook for 5 minutes, allowing the spices to bloom and the tomatoes to release their juices.

Step 7

Return the seared beef to the pot. Pour in the beef broth, ensuring the beef is mostly covered. Bring the mixture to a gentle boil, then reduce the heat to low and cover with a lid.

Step 8

Simmer gently for 3-4 hours, stirring every hour, until the beef is tender and easily shredded with a fork.

Step 9

Remove the beef from the pot and shred using two forks. Return the shredded beef to the pot and mix with the cooked vegetables and juices.

Step 10

Taste and adjust seasoning if necessary. Stir in the chopped cilantro and a squeeze of fresh lime juice for added brightness.

Step 11

Serve the Machaca hot with tortillas, rice, or beans. It also makes a great filling for tacos, burritos, or quesadillas.

Nutrition Facts

Serving size	(2258.7g)

Amount per serving	% Daily Value*
Calories	2782.9

Total Fat 211.7g	0%
Saturated Fat 77.2g	0%
Polyunsaturated Fat 17.3g
Cholesterol 680.4mg	0%
Sodium 4730.6mg	0%
Total Carbohydrate 57.8g	0%
Dietary Fiber 15.3g	0%
Total Sugars 24.6g
Protein 178.1g	0%

Vitamin D 0IU	0%
Calcium 317.9mg	0%
Iron 30.5mg	0%
Potassium 4456.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.9%

Protein: 25.0%

Carbs: 8.1%