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Machaca Beef Dip Sandwiches

Total Time

Prep: 20 min. Cook: 8 hours

Makes

6 servings

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
Machaca Beef Dip Sandwiches Recipe photo by Taste of Home

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

  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 until meat is tender, 8-10 hours.
  2. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 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.

Can you freeze Machaca Beef Dip Sandwiches?

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.

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.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 sandwich: 476 calories, 18g fat (6g saturated fat), 100mg cholesterol, 1288mg sodium, 39g carbohydrate (5g sugars, 3g fiber), 37g protein.

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