Machaca Beef

READY IN: 10hrs 8mins
Recipe by weekend cooker

This beef is great for a main course, but we especially like it as a filling for burritos, and tacos.

Top Review by PalatablePastime

This is essentially the same as the recipe I had posted for crock pot machaca I had posted here 7 years ago, (Recipe #85108), with only extremely minor differences. If I were blind-folded I would not be able to tell them apart in a taste test. I loved the recipe I posted, which was derived from the recipe for beef machaca in Barbara Hansen's cookbook "Mexican Cookery" which I have been wearing the pages out in for about 25 years. I first fell in love with machaca eating taco salads at the old Casa Gallardo restaurant chains, and her recipe was a godsend when I moved away from that restaurant. I love this recipe too, and the little differences work equally well for the machaca. Any way you prepare it, it's a keeper! Thanks for sharing!

Ingredients Nutrition


  1. Combine all ingredients except the salsa in a slow cooker, and add just enough water to cover.
  2. Cover, and cook on low 10-12 hours, or until beef is tender.
  3. Drain and reserve the liquid.
  4. Shred beef using two forks to pull it apart.
  5. Combine beef, salsa, and enough of reserved liquidto make a desired consistency.
  6. Use` this filling for burritos, chapupas, or tacos.

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