Big Ben’s Beef Machaca: A Flavorful Journey to Southwestern Cuisine

Machaca, a flavorful shredded meat dish, is a Southwestern staple that’s both comforting and versatile. This recipe, inspired by Big Ben’s culinary prowess, elevates the classic to new heights with its rich, smoky flavors and tender, melt-in-your-mouth beef. Get ready to embark on a culinary adventure as we guide you through each step of creating this exceptional Big Ben’s Beef Machaca.

**What is Machaca?**

Before we dive into the recipe, let’s understand what makes machaca so special. Traditionally, machaca is made from dried, shredded beef (often beef jerky) that’s rehydrated and cooked with onions, peppers, and tomatoes. It’s a hearty and flavorful dish that’s often served for breakfast with eggs, as a filling for burritos or tacos, or as a main course with rice and beans.

**Big Ben’s Twist: A Recipe for Success**

Big Ben’s Beef Machaca distinguishes itself by using slow-cooked, incredibly tender beef chuck as its base, resulting in a richer and more satisfying flavor profile. The slow cooking process allows the beef to break down, becoming incredibly tender and absorbing all the wonderful flavors of the spices and vegetables. This recipe uses fresh ingredients and builds complex layers of flavor that will tantalize your taste buds.

**Ingredients You’ll Need:**

* **For the Beef:**
* 3-4 lbs Beef Chuck Roast
* 2 tbsp Olive Oil
* 1 large Onion, chopped
* 2 Bell Peppers (1 red, 1 green), seeded and chopped
* 4 cloves Garlic, minced
* 1 Jalapeño, seeded and minced (optional, for heat)
* 1 (14.5 oz) can Diced Tomatoes, undrained
* 1 (10 oz) can Rotel Diced Tomatoes and Green Chilies, undrained
* 1 cup Beef Broth
* 2 tbsp Chili Powder
* 1 tbsp Cumin
* 1 tsp Smoked Paprika
* 1 tsp Oregano
* 1/2 tsp Garlic Powder
* 1/2 tsp Onion Powder
* Salt and Black Pepper to taste
* 1 tbsp Apple Cider Vinegar
* 1 Lime, juiced

* **For Serving (Optional):**
* Eggs (scrambled, fried, or poached)
* Warm Tortillas (corn or flour)
* Salsa (your favorite variety)
* Guacamole
* Sour Cream or Mexican Crema
* Shredded Cheese (Monterey Jack, Cheddar, or Queso Fresco)
* Cilantro, chopped
* Hot Sauce

**Equipment Required:**

* Large Dutch Oven or Heavy-Bottomed Pot
OR
* Slow Cooker (Crock-Pot)
OR
* Instant Pot
* Large Skillet (for sautéing vegetables)
* Two Forks (for shredding the beef)
* Cutting Board
* Knife
* Measuring Spoons and Cups

**Step-by-Step Instructions:**

**I. Preparing the Beef (Choose Your Preferred Method):**

**A. Dutch Oven/Heavy-Bottomed Pot Method:**

1. **Sear the Beef:** Pat the beef chuck roast dry with paper towels. Season generously with salt and black pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. This step is crucial for developing rich, savory flavors.
2. **Sauté the Vegetables:** Remove the beef from the pot and set aside. Add the chopped onion, bell peppers, garlic, and jalapeño (if using) to the pot. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
3. **Add Spices and Tomatoes:** Stir in the chili powder, cumin, smoked paprika, oregano, garlic powder, and onion powder. Cook for 1 minute, stirring constantly, until fragrant. Add the diced tomatoes and Rotel tomatoes and green chilies. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
4. **Braise the Beef:** Return the beef to the pot. Pour in the beef broth. Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Simmer for 3-4 hours, or until the beef is fork-tender. Check the beef periodically to ensure there is enough liquid; add more beef broth if needed.
5. **Shred the Beef:** Remove the beef from the pot and let it cool slightly. Using two forks, shred the beef into small pieces. Return the shredded beef to the pot with the sauce. Stir in the apple cider vinegar and lime juice. Simmer for another 15-20 minutes to allow the flavors to meld.

**B. Slow Cooker (Crock-Pot) Method:**

1. **Sear the Beef (Optional but Recommended):** Pat the beef chuck roast dry with paper towels. Season generously with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. This step enhances the flavor of the machaca.
2. **Layer the Ingredients in the Slow Cooker:** Place the chopped onion, bell peppers, garlic, and jalapeño (if using) in the bottom of the slow cooker. Top with the seared beef chuck roast.
3. **Add Spices and Tomatoes:** In a bowl, combine the chili powder, cumin, smoked paprika, oregano, garlic powder, and onion powder. Sprinkle the spice mixture over the beef. Pour in the diced tomatoes, Rotel tomatoes and green chilies, and beef broth.
4. **Slow Cook:** Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is fork-tender.
5. **Shred the Beef:** Remove the beef from the slow cooker and let it cool slightly. Using two forks, shred the beef into small pieces. Return the shredded beef to the slow cooker with the sauce. Stir in the apple cider vinegar and lime juice. Cook on low for another 30 minutes to allow the flavors to meld.

**C. Instant Pot Method:**

1. **Sear the Beef:** Pat the beef chuck roast dry with paper towels. Season generously with salt and black pepper. Turn the Instant Pot to the ‘Sauté’ function. Heat the olive oil in the Instant Pot. Sear the beef on all sides until browned, about 3-4 minutes per side.
2. **Sauté the Vegetables:** Remove the beef from the Instant Pot and set aside. Add the chopped onion, bell peppers, garlic, and jalapeño (if using) to the Instant Pot. Sauté until the vegetables are softened and fragrant, about 3-5 minutes.
3. **Add Spices and Tomatoes:** Stir in the chili powder, cumin, smoked paprika, oregano, garlic powder, and onion powder. Cook for 1 minute, stirring constantly, until fragrant. Add the diced tomatoes and Rotel tomatoes and green chilies. Pour in the beef broth.
4. **Pressure Cook:** Return the beef to the Instant Pot. Secure the lid and set the valve to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ setting for 45 minutes. Allow the pressure to release naturally for 15 minutes, then quick-release any remaining pressure.
5. **Shred the Beef:** Remove the beef from the Instant Pot and let it cool slightly. Using two forks, shred the beef into small pieces. Return the shredded beef to the Instant Pot with the sauce. Stir in the apple cider vinegar and lime juice. Turn the Instant Pot to the ‘Sauté’ function and simmer for another 10-15 minutes to allow the flavors to meld.

**II. Serving Suggestions:**

Big Ben’s Beef Machaca is incredibly versatile and can be enjoyed in many ways. Here are some popular serving suggestions:

* **Machaca and Eggs:** This is a classic breakfast dish. Scramble or fry eggs and serve them alongside or mixed with the machaca. Garnish with salsa, cheese, and cilantro.
* **Burritos or Tacos:** Fill warm tortillas with the machaca, your favorite toppings (salsa, guacamole, sour cream, cheese), and enjoy.
* **Machaca Bowls:** Create a delicious and healthy bowl by layering rice, beans, machaca, and your favorite toppings.
* **Nachos:** Spread tortilla chips on a baking sheet, top with machaca, cheese, and other toppings, and bake until the cheese is melted and bubbly.
* **Quesadillas:** Fill tortillas with machaca and cheese, and grill or pan-fry until golden brown and the cheese is melted.
* **Main Course:** Serve the machaca as a main course with a side of rice, beans, and a fresh salad.

**Tips and Variations:**

* **Spice Level:** Adjust the amount of jalapeño to control the heat level. You can also add a pinch of cayenne pepper for extra spice.
* **Smoky Flavor:** For a deeper smoky flavor, use smoked beef broth or add a chipotle pepper in adobo sauce (minced) to the recipe.
* **Vegetarian Option:** Substitute the beef with jackfruit or mushrooms for a vegetarian version.
* **Add Vegetables:** Feel free to add other vegetables to the machaca, such as corn, zucchini, or diced potatoes.
* **Make Ahead:** The machaca can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.
* **Freezing:** Machaca freezes very well. Store in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
* **Slow Cooker Variation:** For a hands-off cooking experience, use the slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours.
* **Fresh Herbs:** Add fresh herbs like cilantro or parsley at the end of cooking for a burst of freshness.
* **Cheese Choices:** Monterey Jack, cheddar, Oaxaca, and queso fresco all work wonderfully with machaca.

**Nutritional Information (Approximate, per serving):**

* Calories: 350-450 (depending on portion size and ingredients used)
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 10-15g

*Note: This is just an estimate, and the actual nutritional content may vary.*

**Big Ben’s Beef Machaca is more than just a recipe; it’s an experience. The tender, flavorful beef, combined with the vibrant spices and fresh vegetables, creates a dish that’s both satisfying and memorable. Whether you’re serving it for breakfast, lunch, or dinner, this machaca is sure to be a hit with your family and friends. So, gather your ingredients, follow the steps, and get ready to enjoy a taste of the Southwest!**

**Enjoy!**

**Frequently Asked Questions (FAQ)**

* **Can I use a different cut of beef?**

While beef chuck roast is highly recommended for its tenderness and flavor when slow-cooked, you can use other cuts like brisket or shoulder roast. Keep in mind that these cuts may require slightly longer cooking times to achieve the same level of tenderness.
* **Is it necessary to sear the beef?**

Searing the beef adds a significant layer of flavor through the Maillard reaction, which creates delicious browned bits. While it’s optional, it’s highly recommended for a richer and more complex taste. If you’re using a slow cooker, you can sear the beef in a separate skillet before adding it to the slow cooker.
* **Can I make this recipe without the Rotel tomatoes?**

Yes, you can substitute the Rotel tomatoes with an equal amount of diced tomatoes and a small can of chopped green chilies. You can also adjust the amount of green chilies to control the heat level.
* **How do I prevent the machaca from being too dry?**

Make sure there is enough liquid in the pot or slow cooker while the beef is cooking. If the sauce becomes too thick, add more beef broth. After shredding the beef, simmer it in the sauce to allow it to absorb the flavors and moisture.
* **What is the best way to reheat leftover machaca?**

You can reheat leftover machaca in the microwave, on the stovetop, or in the oven. For the microwave, heat it in 30-second intervals, stirring in between, until heated through. For the stovetop, heat it in a skillet over medium heat, stirring occasionally, until heated through. For the oven, preheat the oven to 350°F (175°C) and bake the machaca in a covered dish for 15-20 minutes, or until heated through.
* **Can I add beans to the machaca?**

Yes, adding beans is a great way to make the machaca more filling and nutritious. Pinto beans, black beans, or kidney beans would all be excellent choices. Add the cooked beans during the last 30 minutes of cooking to allow them to absorb the flavors of the sauce.
* **What are some good side dishes to serve with machaca?**

Machaca is delicious with a variety of side dishes. Some popular choices include: Spanish rice, refried beans, guacamole, salsa, sour cream, tortillas, and a fresh salad.
* **How can I make the machaca spicier?**

If you want to make the machaca spicier, you can add more jalapeño, cayenne pepper, or hot sauce. You can also use spicier varieties of chili powder or Rotel tomatoes.
* **Can I use pre-shredded beef?**

Using pre-shredded beef will reduce the cooking time significantly. However, the flavor will not be as rich as with slow-cooked beef chuck. If using pre-shredded beef, add it to the pot along with the other ingredients and simmer until heated through.
* **What type of tortillas are best for machaca burritos?**

The best type of tortillas for machaca burritos depends on your personal preference. Flour tortillas are generally more pliable and easier to wrap, while corn tortillas have a more authentic flavor. Choose the type that you enjoy the most.

**More Recipe Ideas!**

* **Machaca Omelet:** Whisk eggs with a little milk or cream and pour into a hot skillet. Cook until the edges are set, then add machaca, cheese, and your favorite omelet fillings to one half of the omelet. Fold the other half over and cook until the cheese is melted and the omelet is cooked through.
* **Machaca Stuffed Peppers:** Cut bell peppers in half lengthwise and remove the seeds. Fill the peppers with a mixture of machaca, rice, beans, and cheese. Bake in a preheated oven until the peppers are tender and the cheese is melted and bubbly.
* **Machaca Empanadas:** Fill empanada dough with machaca and cheese. Seal the edges and bake or fry until golden brown.
* **Machaca Chili:** Add machaca to your favorite chili recipe for a hearty and flavorful twist. Reduce the amount of other meat in the recipe to compensate for the machaca.
* **Machaca Pizza:** Top pizza dough with salsa, machaca, cheese, and your favorite pizza toppings. Bake in a preheated oven until the crust is golden brown and the cheese is melted and bubbly.

Enjoy exploring these various options and continue experimenting with Big Ben’s Beef Machaca to create your own unique and delicious dishes!