Machaca Beef Dip Sandwiches Recipe
Machaca Beef Dip Sandwiches Recipe photo by Taste of Home
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Machaca Beef Dip Sandwiches Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES: 6 servings


  • 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

Nutritional Facts

1 sandwich (calculated without optional toppings): 476 calories, 18g fat (6g saturated fat), 100mg cholesterol, 1288mg sodium, 39g carbohydrate (5g sugars, 3g fiber), 37g protein.


  1. 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.
  2. 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 guacamole or salsa if desired and the cooking juices.
    Freeze option: Freeze individual portions of cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Serve on rolls with guacamole and salsa if desired.
    Yield: 6 servings.
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.
Originally published as Machaca Beef Dip Sandwiches in Simple & Delicious February/March 2013, p36

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[email protected] User ID: 3820395 183915
Reviewed Nov. 6, 2014


jstowellsupermom User ID: 7101358 140052
Reviewed Nov. 18, 2013

"Great flavor, loved the spice but was a bit salty for me!! But overall a great & easy recipe!"

daynahusman User ID: 982809 198573
Reviewed Oct. 21, 2013

"This is one of my family's favorite sandwich recipes. We always fight over the leftovers!"

lobster15 User ID: 7218441 139175
Reviewed Apr. 18, 2013

"I made this a couple days ago and my husband absolutely LOVED it! It was a little spicy but super delish!"

bmlink627 User ID: 6613671 189199
Reviewed Mar. 10, 2013

"My husband said that this was the best beef dip sandwich he has ever had. It has a great flavor and was easy to prepare. I will be making this one over. GREAT recipe"

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