Keto Mexican Beef – Low Carb Shredded Meat

Keto Mexican Beef - Low Carb Shredded Meat
Keto Mexican Beef

Our delicious shredded Keto Mexican Beef is loaded with flavor. It’s lightly spiced and ideal for tacos and burritos!

This recipe makes enough Keto Mexican Beef to feed a crowd, if you have a few less than a crowd the beef can be stored in an airtight container in the fridge for 4 days or frozen for up to 3 months.

To reheat: Place your beef in a non-stick frying pan over medium heat and saute for 8-10 minutes, until steaming hot.

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The recipe yields approximately 1.5kgs/3lbs of Mexican Shredded Beef, or 8 serves. 1 serving is 170g/6oz.

Keto Mexican Beef Ingredients

Keto Mexican Beef Ingredients
Keto Mexican Beef Ingredients
  • 3 pounds of Chuck Beef, cut into 2 pieces
  • 2 tablespoons of Mexican Taco Spice
  • 1 tablespoon of Coriander, ground
  • 2 teaspoons of Salt
  • 4 tablespoons of Olive Oil
  • 1 small Onion, diced
  • 2 cloves of Garlic, roughly chopped
  • ¼ cup of Lime Juice
  • 1 tablespoon of Erythritol
  • 5 ounces of Tomato Passata
  • ⅓ cup of Beef Stock

How to make Keto Mexican Beef

How to make Keto Mexican Beef
How to make Keto Mexican Beef
  1. Place the beef into a bowl with the Mexican Taco Spice, coriander, salt, and olive oil, and massage the spices into the beef.
  2. Leave to marinate for at least 2 hours, for best results leave overnight.
  3. Place a large non-stick frying pan over high heat and saute the onion and garlic in the olive oil.
  4. Add the lime juice and erythritol, stir well. Pour the mixture into your slow cooker.
  5. Add the tomato passata and stock and mix well.
  6. Add the beef and stir to coat in the sauce.
  7. Cook on low for 7-8 hours until the beef can be shredded with a fork.
  8. Remove the cooked meat, and pour the sauce into a saucepan.
  9. Return the sauce to high heat to reduce by half.
  10. While the sauce is reducing shred your beef with 2 forks.
  11. Pour the reduced sauce over the beef and serve immediately.
Keto Mexican Beef

Keto Mexican Beef

5 from 4 votes
Print Pin Rate
Course: Dinner, Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 8 servings
Calories: 387kcal
Author: Gerri

Ingredients

Instructions

  • Place the beef into a bowl with the Mexican Taco Spice, coriander, salt, and olive oil, and massage the spices into the beef.
  • Leave to marinate for at least 2 hours, for best results leave overnight.
  • Place a large non-stick frying pan over high heat and saute the onion and garlic in the olive oil.
  • Add the lime juice and erythritol, stir well. Pour the mixture into your slow cooker.
  • Add the tomato passata and stock and mix well.
  • Add the beef and stir to coat in the sauce.
  • Cook on low for 7-8 hours until the beef can be shredded with a fork.
  • Remove the cooked meat, and pour the sauce into a saucepan.
  • Return the sauce to high heat to reduce by half.
  • While the sauce is reducing shred your beef with 2 forks.
  • Pour the reduced sauce over the beef and serve immediately.

Nutrition

Serving: 170g | Calories: 387kcal | Carbohydrates: 4g | Protein: 33g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 764mg | Potassium: 672mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1.4% | Vitamin C: 7.1% | Calcium: 5% | Iron: 23.2%

If you love Mexican food, why not try some of our other Mexican Keto Recipes;

To make a larger batch of Keto Mexican Beef, simply adjust the serving amounts in our easy to use recipe card above.

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