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Machaca (Shredded Beef)



  • 1 (2 pound) beef chuck roast
  • Water, to cover meat
  • 1/2 onion, sliced
  • Freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 can Ro*Tel tomatoes and green chiles
  • 1 (8 ounce) can tomato sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • Flour tortillas

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  1. Simmer meat, onion and black pepper in water until very tender, about 2 hours. Drain, and cool until meat is cool enough to handle. Discard bone and fat; shred meat.
  2. Heat oil in large skillet over medium heat. Add onion and garlic; cook until onion is soft, 4-5 minutes.
  3. In a blender, puree Ro*Tel tomatoes (including liquid), tomato sauce, spices and salt. Add to meat. Simmer until meat absorbs most of sauce, 15-20 minutes.
  4. Serve with warm flour tortillas and sour cream, shredded cheese, shredded lettuce, diced tomato and salsa.