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
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Ingredients
- 1 tablespoon coconut oil or olive oil
- 1/2 onion roughly diced
- 500-550 g beef steak 1.2 lbs. diced, 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
- 2 cups beef bone broth or stock, reduced-sodium, or water can also be used
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 Sauté 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.
Notes
Nutrition
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