Print Options

Back to Machaca Beef Dip Sandwiches >

Full Page
3x5
4x6

Include these items:

Photos
Reviews

Select reviews >

Machaca Beef Dip Sandwiches

The winning combination of beef, cumin, chili powder and the spicy heat of chipotle peppers makes these sandwiches game-day food at its finest! —Karol Chandler-Ezell, Nacogdoches, Texas

6 ServingsPrep: 20 min. Cook: 8 hours

Ingredients

1 boneless beef chuck roast (2 to 3 pounds)
1 large sweet onion, thinly sliced
1 can (14-1/2 ounces) reduced-sodium beef broth
1/2 cup water
3 chipotle peppers in adobo sauce, chopped
1 tablespoon adobo sauce
1 envelope au jus gravy mix
1 tablespoon Creole seasoning
1 tablespoon chili powder
2 teaspoons ground cumin
6 French rolls, split
Guacamole and salsa, optional

Directions

Place roast in a 3- to 4-qt. slow cooker; top with onion. Combine the
broth, water, chipotle peppers, adobo sauce, gravy mix, Creole
seasoning, chili powder and cumin; pour over meat. Cover and cook on
low for 8-10 hours or until meat is tender.
Remove roast; cool slightly. Skim fat from cooking juices. Shred beef
with two forks and return to slow cooker; heat through. Using a
slotted spoon, place meat on rolls. Serve with cooking juices and
guacamole or salsa if desired.
Yield: 6 servings.

2 of 2

Machaca Beef Dip Sandwiches (continued)

Editor's Notes: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. The following spices may be substituted for 1 tablespoon Creole seasoning: 3/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.