How to Make Mexican Shredded Beef (Slow Cooker Machaca)

Machaca is a type of dry Mexican shredded beef that originates in Northern Mexico. Since it is not easy to find the meat that’s traditionally used to make this dish, I use flank steak and prepare it in the slow cooker.

In my family, we call this Mexican shredded beef dish, machaca. I learned the recipe from my mom and aunt and adapted their recipes to make it a little easier on me, in the slow cooker. They make theirs on the stovetop, which is always an option for those who don’t have a crock pot.

This is a great dish to make in large batches for meal prepping, because you can enjoy it alongside arroz rojo and refried beans, mixed into scrambled eggs for machaca con huevo, or wrapped into a flour tortilla for a delicious burrito.

INGREDIENTS YOU’LL NEED

To make machaca, you’ll need:

• Flank steak
• Onion, garlic, and tomatoes
• Chili peppers such as Anaheim (my mom also uses jalapeño and the yellow güerito peppers)
• Salt

RECOMMENDED BY LOLA FOR THIS RECIPE

LARGE CROCK POT

I’ve used this crockpot for over 10 years and love that it has a digital timer and “keep warm” setting.  VIEW PRODUCT

STEP-BY-STEP INSTRUCTIONS

1. Prepare meat

• Stovetop method: Add meat to a large pot with onion, garlic, and salt. Add enough water to cover the meat by three inches and then bring to a boil and cook until tender, about 2 to 2.5 hours.
• Crockpot method: Add meat to a large pot with onion, garlic, and salt. Add enough water to cover the meat by three inches and then set on low for 10 hours.
• Once meat is cool, cut into 1.5-inch slices going against the grain and then shred by hand. Set aside.
• PRO TIP: You can prepare your meat a day in advance.

2. Prepare chili peppers

• While meat cools, you can prepare the remainder of your ingredients, beginning with the chili peppers. First, toast chili peppers on an open flame until blistered all over.
• Next, add peppers to a bowl that’s lined with a plastic bag. Cover chiles with the plastic bag and allow them to sweat inside for 15 to 30 minutes.
• Remove charred skin by scraping it off with a dull knife. You may want to use gloves for this step if you’re sensitive to chili peppers.
• Once you have removed the skin, slice or chop the peppers to your desired size. Sometimes I leave them in rajas (thin slices), other times I chop them into smaller pieces.
• PRO TIP: Anaheim peppers aren’t very spice, which is why I leave in the seeds.

3. Prepare the remainder of your ingredients

• Chop tomatoes
• Slice onion into half moons
• Mash garlic cloves

4. Saute ingredients

• Heat pan and add oil. Once it’s hot, add onion and tomato and cook until onion becomes translucent, for about three minutes.
• Next, add chili peppers and meat.
• Sauté for an additional 15 minutes. Taste and adjust salt, if necessary.
• Cover, lower heat, and simmer for at least 30 minutes to allow flavors to meld together.
• PRO TIP: For a juicier meat, add one cup of the beef broth before covering.

5. Serve and enjoy

• My favorite way to eat Mexican shredded beef is alongside red rice, refried beans, and a flour tortilla.

If you love this recipe, be sure to check out my Tacos de Barbacoa, which also have an easy crock pot option.

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Photography: Cacey McReavy (images 1-3)