This paleo, keto and Whole30-friendly Mexican shredded beef is a fantastic meat dish that can be turned into many delicious meals such as naked taco or burrito bowls, salads, wraps or served with a side of steamed or roasted vegetables. It’s a great recipe for meal-prep and batch cooking.
We decided to have a taco night and instead of cooking our usual grilled chicken or fish, I opted to make some shredded beef. I wanted the beef to be rich and full of flavours from spices and its own juices. I cooked the beef for almost two hours on the stovetop until it was soft enough to fall apart AND the cooking broth has turned into a gravy-like sauce that incorporated into the beef once it was shredded. I have slow-cooker and Instant Pot methods in the recipe as well.
USING SHREDDED BEEF in MEALS
We had this Mexican shredded beef as a naked burrito bowl filled with roasted sweet potatoes, sautéed peppers and onions, avocado and tomato salsa, shredded lettuce, jalapeños, and fresh coriander. I also made a little smoky chipotle chill sauce with mayonnaise. It was SO good! I even had some leftover for lunch the next day and had it in a salad.
Here are some ideas for how to enjoy shredded beef:
- Naked burrito bowl or taco bowl with veggies, avocado, rice, beans, quinoa, guacamole, etc.
- Salad leaf tacos or corn tortilla tacos
- In lunch wraps and as protein in salads
- With cauliflower rice or regular rice, or with quinoa and salad
- Use it to make a shredded beef and rice casserole (use cauliflower rice for a low-carb version)
- Shredded beef sandwiches with regular or gluten-free bread or you can try my paleo coconut jalapeno bread
- Over nachos or in enchiladas
You can make this shredded beef ahead of time on the weekend. It should keep in the fridge for 3 days and for a couple of months in the freezer. Defrost in the fridge overnight and reheat in a frying pan or under a grill to give it a little crispiness.
MORE MEXICAN INSPIRED RECIPES
- Naked Burrito Bowls
- Grilled Pineapple Salsa
- Mexican Chicken Schnitzel
- Chorizo Chili Con Carne
- Paleo Chicken & Kale Tortilla Soup
Tender and juicy Mexican shredded beef that can be used in a variety of meals from tacos and casseroles to low-carb naked burrito bowls and salads.
- Add the onion and oil to a heavy bottom saucepan. Sauté over medium-high heat for a couple of minutes while you prepare the beef.
- Add the diced beef and stir through. Add the garlic and spices and stir well. The beef will give out quite a bit of juice while cooking, which will become part of the cooking broth.
- After a minute, add the rest of the ingredients, beef broth or water and stir through. The beef should be almost covered with liquid but not completely. It will give out a little more juice.
- Bring everything to a boil, then turn to simmer and cover with a lid. Cook for 1 hour 45 minutes, stirring a few times. The cooking broth will thicken and reduce as the beef cooks over time and turn into gravy-like sauce.
- Once done (the beef should be very soft). Shred the meet with a fork or a potato masher.
- Instant Pot: Repeat the first few steps using the Saute function, then once everything is in, set to High, Manual, 25 minutes. After shredding the beef, cook uncovered on Saute for 5-10 minutes to reduce and thicken the liquid.
- Slow cooker: Repeat the first steps and set to cook on high for 4 hours, medium for 6-7 hours, and low for 8-10 hours.
- Serve with your favourite Tex Mex sides such as grilled peppers, guacamole, roasted or mashed sweet potato, tomato salsa and shredded lettuce.
Which beef cut to use? As we are slow-cooking the beef, you can use pretty much any cut but avoid those that are best briefly cooked or served medium-rare like flat iron or top blade steak from the shoulder. Stewing steak, chuck, rump, brisket can all be used.
- Serving Size: 130 g of meat
- Calories: 231
- Sugar: 1.7 g
- Sodium: 1028.9 mg
- Fat: 10.3 g
- Saturated Fat: 3.2 g
- Carbohydrates: 5.1 g
- Fiber: 1.1 g
- Protein: 28.8 g
- Cholesterol: 75 mg