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Machaca Beef Dip Sandwiches

 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


  • 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


  • 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.

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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.