Mexican Shredded Beef (Whole30, Paleo)

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

MAKE-AHEAD TIPS

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

Mexican Shredded Beef (Whole30, Paleo, Keto)

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• Author: Irena Macri
• Prep Time: 15 minutes
• Cook Time: 120 minutes
• Total Time: 2 hours 15 minutes
• Yield: 4
• Category: Main
• Method: Slow Cooked
• Cuisine: Mexican

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Description

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.

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Ingredients

1 tablespoon coconut oil or olive oil

1/2  onion, roughly diced

500-550 g / 1.2 lb, diced beef steak,  remove any fatty skin

3 cloves garlic, finely chopped

2 teaspoons cumin powder

1 teaspoon dried oregano

1 teaspoon paprika powder

1 teaspoon coriander seed powder

1 tablespoon tomato paste

1 tablespoon coconut aminos or Tamari sauce

1 teaspoon salt

1/2 teaspoon chilli flakes (optional)

About 2 cups beef bone broth or stock (reduced-sodium, or water can also be used)

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Instructions

• 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.

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Notes

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.

Nutrition

• 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

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