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Mexican Machaca Shredded Beef

Prep Time

25 Minutes

Cook Time

4 Hours

Effort

Pellets

Hickory

This easy and succulent shredded beef makes for a great addition to tacos, enchiladas, or top-off mile-high nachos. Toss with BBQ Sauce for an added kick of flavor.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 3 Pound boneless chuck roast

  • 1/4 Cup Worcestershire sauce

  • Traeger Prime Rib Rub

  • 2 Tablespoon vegetable oil

  • 1 1/2 Cup diced yellow onion

  • 1 Medium red bell pepper, seeded and diced

  • 1 Poblano Pepper, seeded and diced

  • 1 fresh jalapeño peppers, seeded and finely diced

  • 3 Clove garlic, minced

  • 14 1/2 Ounce Mexican-style diced tomatoes with chiles

  • 1 1/2 Cup beef broth

  • 1 lime, juiced

  • 1 Tablespoon chile powder

  • 2 Teaspoon ground cumin

  • 1 1/2 Teaspoon dried oregano

  • salt and ground black pepper

Steps

  • 1

    When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes.

    Grill165 ˚F

  • 2

    In a roasting pan or sturdy disposable foil pan, place the chuck roast and coat it on all sides with the Worcestershire sauce. Season the roast generously with Traeger Prime Rib Rub.

    Grill180 ˚F

    Ingredients

    • 3 Pound boneless chuck roast

    • 1/4 Cup Worcestershire sauce

    • As Needed Traeger Prime Rib Rub

  • 3

    Remove the meat from the roasting pan and place it directly on the grill grates. Close the lid and smoke for 1 hour. Set the roasting pan aside, as you will need it later.
  • 4

    In a large saucepan over medium heat on the stovetop, add the oil and sauté the onions, bell pepper, poblano pepper, jalapeño, and garlic until softened, about 5 minutes.

    Ingredients

    • 2 Tablespoon vegetable oil

    • 1 1/2 Cup diced yellow onion

    • 1 Medium red bell pepper, seeded and diced

    • 1 Poblano Pepper, seeded and diced

    • 1 fresh jalapeño peppers, seeded and finely diced

    • 3 Clove garlic, minced

  • 5

    Add the tomatoes, beef broth, lime juice, chili powder, cumin, oregano, and salt and pepper, and bring to a boil over high heat.

    Ingredients

    • 14 1/2 Ounce Mexican-style diced tomatoes with chiles

    • 1 1/2 Cup beef broth

    • 1 lime, juiced

    • 1 Tablespoon chile powder

    • 2 Teaspoon ground cumin

    • 1 1/2 Teaspoon dried oregano

    • To Taste salt and ground black pepper

  • 6

    Reduce the heat and simmer the tomato mixture for 20 minutes. Taste for seasoning, adding more chili powder, cumin, oregano, or salt and pepper as needed.

    Grill300 ˚F

  • 7

    Remove the roast from the grill and transfer it to the reserved roasting pan. Increase the temperature of the Traeger to 300°F.

    Grill300 ˚F

  • 8

    Slice the roast into 4 or 5 pieces of roughly equal size. Carefully pour the hot tomato mixture over the meat and cover it tightly with a lid or heavy-duty foil.
  • 9

    Place the roasting pan directly on the grill grates. Close the lid and cook for 2 1/2 - 3 hours, turning the meat over in the juices once or twice. Use tongs to lift the lid or foil to avoid steam burns. Add more beef broth as needed and cook until the roast is very tender and easily pulled apart.
  • 10

    Let the meat cool slightly, then shred with a pair of forks. Return to the tomato mixture, cool, cover, and refrigerate if not serving immediately. Machaca can be made up to 3 days ahead. Enjoy!

Cooking Notes

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