This Mexican Shredded Beef is one of the most versatile meats. It’s very low in carbs and you can use it for so many Mexican dishes, like tacos, salads, and lettuce wraps. Make up a batch and use it for your meal planning throughout the week.
» You might like these Keto Enchiladas or Low-Carb Carnitas Tacos.
If you like Mexican flavors, you must try this easy Mexican shredded beef. It is slow cooked with onion, jalapeno, spices like cumin and chili powder, canned tomatoes and lime juice. All these flavors meld together to make a super flavorful and spicy meat that you can add to many different meals.
Make a large batch of this shredded beef, and you can use it to make so many other meals. It is a perfect addition to tacos using these homemade keto tortillas. Or use it to make Keto Burrito Bowls. Leftovers can also be added to vegetable soups or mixed green salads for a quick lunch the next day.
Ingredients in Mexican Shredded Beef
The reason it’s so simple to make Mexican shredded beef is because there are very few ingredients involved, and you can make it in three different ways: on the stove top, in a slow cooker, or in a pressure cooker.
The ingredients you need for this dish are:
- Beef chuck roast or brisket – Beef chuck roast is a low cost meat that works really well in this recipe. There are other cuts of beef you can use, like brisket. You can also make this recipe with pork. I use pork shoulder. Try to find a roast that has some marbling. The fat in the meat will break down with the tissue and make the meat more moist and flavorful
- Onion
- Jalapeno – If you don’t like a lot of heat, you can remove some of the seeds from the jalapeno.
- Spices: cumin, garlic powder, chili powder, smoked paprika, oregano, salt and pepper
- Canned tomatoes with green chilis – the addition of the green chilis adds a great layer of flavor
- Lime juice
- Beef stock
How to Make Mexican Shredded Beef
- In the slow cooker, combine the tomatoes, beef stock, lime juice, onion, jalapeno, and spices. Stir to combine.
- Cut the chuck roast into chunks – about 3-4″ square. Season the roast with salt and pepper. Add the olive oil to a large skillet over medium high heat. When hot, add the beef and brown it on all sides. Transfer the meat to the crock pot and nestle it into the sauce. Cover and cook on low for 8 hours.
- When done cooking, remove lid and shred beef with two forks while still inside the slow cooker. Allow shredded beef to marinate in warm cooking juices for at least 10 minutes to absorb more flavor.
- Transfer shredded beef with tongs from the slow cooker to a fine mesh strainer and allow excess liquid to drain. Then transfer it to a serving platter or bowl. Top with chopped cilantro and serve immediately.
How to Eat Shredded Beef
When you’re on a low-carb diet, you start to seek out ways to eat your favorites, like this Mexican shredded beef, without the carbs that typically go alongside it, like flour tortillas or corn chips.
Here’s the good news. This shredded beef doesn’t really need a vessel, like a tortilla. You can serve it with any veggies you like. Use it to top a salad. Or serve it alongside roasted brussels sprouts, or on top of a bed of cauliflower rice. If you are really craving a tortilla try these homemade keto tortillas.
Questions About Mexican Shredded Beef
What cut of beef is best for shredded beef?
Any of these cuts would be fine for shredded beef:
- Chuck roast
- Rump roast
- Brisket
- Flank
- Skirt
Do I have to brown the meat first?
You can skip the browning step if you’re low on time or don’t want to go to the trouble, but browning it does add a lot of extra flavor. That rich deep caramelization you get on the meat will do more for the flavor of the final shredded beef than any of the spices you add.
Can I make this in the Instant Pot?
Yes, you can absolutely make this recipe in the Instant Pot as well as the slow cooker. If you want to try the Instant Pot instead, follow the same recipe but set it to cook on high pressure for 45 minutes, then do a natural pressure release. The meat will come out just as tender and delicious.
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Slow Cooker Mexican Shredded Beef
Equipment
Ingredients
- 10 ounce canned tomatoes with green chilies
- 1 cup beef stock
- 1 tablespoon fresh lime juice
- 1/2 medium yellow onion diced
- 1 jalapeno thinly sliced (some seeds removed for less heat)
- 1 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon chipotle powder
- 2 1/2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
For garnish
- 1/3 cup fresh cilantro chopped
- 2 large limes cut into 8 wedges each
Instructions
- In the slow cooker, combine the tomatoes, beef stock, lime juice, onion, jalapeno, and spices. Stir to combine.
- When done cooking, remove lid and shred beef with two forks while still inside the slow cooker. Allow shredded beef to marinate in warm cooking juices for at least 10 minutes to absorb more flavor.
- Transfer shredded beef with tongs from the slow cooker to a fine mesh strainer and allow excess liquid to drain. Then transfer it to a serving platter or bowl. Top with chopped cilantro and serve immediately.
Notes
- You can further crisp the meat before adding it to your final dish. Heat oil in a skillet and add the meat. Allow it to crisp for 2-3 minutes before touching it. Turn it over and crisp again on the other side.
- Use the meat over a salad or serve over cauliflower rice.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Laura is an avid home cook and recipe creator. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.