Slow Cooker Beef Machaca Tacos

This recipe skips the traditional drying and rehydrating of machaca, but delivers the same delicious, rich flavors.

Serves: 10Prep: 30 minutesCook: 6 hoursTotal: 6 hours 30 minutes

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Serves: 10

Ingredients

  • 2 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1⁄2 teaspoon oregano
  • 1⁄4 teaspoon cayenne pepper
  • 1 1⁄2 pounds boneless chuck shoulder roast
  • 1 bell pepper, diced
  • 1 onion, diced
  • 1⁄4 cup onion, chopped
  • 3 Roma tomatoes, diced
  • 1⁄2 cup beef broth
  • 1 lime, juiced
  • 8 small corn or flour tortillas
  • 1⁄2 cup Shredded Mexican Style Blend Cheese
  • 1⁄2 cup shredded lettuce
  • 1⁄2 cup sour cream

Directions

  • In small bowl, mix together chili powder, salt, black pepper, cumin, garlic powder, oregano and cayenne pepper; season chuck roast with spice mix.
  • In 5-quart or larger slow cooker, combine chuck roast, bell pepper, onion, tomato and broth.
  • Cover; cook on low 6 to 7 hours, until meat is tender. Remove meat; shred with fork.
  • If desired, use immersion blender to blend cooking liquid, peppers and tomatoes into thicker sauce. Toss meat with cooking liquid. Stir in lime juice. Adjust seasoning to taste.
  • To serve, divide meat between tortillas; top with cheese, lettuce, onion and sour cream.