Slow-Cooker Braised Brisket Machaca
This Slow-Cooker Braised Brisket Machaca is your new go-to for bold, shredded beef perfection. With deep, smoky flavors from chipotle peppers and tender, fall-apart brisket, it’s the ultimate filling for tacos, burritos, bowls, or breakfast. Set it and forget it—your slow cooker does all the magic.
Equipment
- 1 Slow Cooker 6-quart recommended
- 1 Skillet for optional searing
- 2 Forks for shredding
- 1 Cutting Board for prepping brisket
- 1 Knife sharp, for trimming
Ingredients
- Beef & Seasoning
- 2.5 lbs – beef brisket – trimmed of excess fat
- 1 tsp – salt
- ½ tsp – black pepper
- 1 tsp – cumin
- 1 tsp – dried oregano
- Aromatics & Sauce
- 1 – red bell pepper – sliced
- 1 – green bell pepper – sliced
- 1 – onion – thinly sliced
- 4 cloves – garlic – minced
- 1 cup – diced tomatoes – canned or fresh
- 2 – chipotle peppers in adobo sauce
- 1 cup – beef broth
- Finishing Touches
- 1 – lime – juiced
- 2 tbsp – fresh cilantro – chopped optional
Instructions
- Season the Brisket: Pat brisket dry. Season both sides with salt, pepper, cumin, and oregano.
- Sear the Brisket (Optional): Heat a skillet with oil. Sear brisket 2–3 minutes per side until browned. Transfer to a plate.
- Add to Slow Cooker: Layer bell peppers, onion, garlic, tomatoes, and chipotle peppers in the slow cooker. Pour in beef broth and mix gently.
- Cook: Place the brisket on top of the vegetables. Cover and cook on LOW for 8 hours or HIGH for 5–6 hours, until beef is fork-tender.
- Shred the Beef: Remove the brisket and shred using two forks. Return shredded beef to the slow cooker and mix with the juices.
- Finish with Lime: Squeeze in lime juice before serving. Optional: garnish with cilantro.
- Serve: Use in tacos, burritos, rice bowls, or breakfast scrambles.
Notes
Nutrition (Per Serving)
- Calories: 410 kcal
- Protein: 38g
- Fat: 24g
- Carbohydrates: 6g
- Fiber: 2g
- Sugar: 3g
- Sodium: 620mg