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Keto Mexican Beef
Our delicious shredded Keto Mexican Beef is loaded with flavor. It’s lightly spiced and ideal for tacos and burritos!
Prep Time
15
minutes
mins
Cook Time
8
hours
hrs
0
minutes
mins
Total Time
8
hours
hrs
15
minutes
mins
Course:
Dinner, Main Course
Cuisine:
Mexican
Servings:
8
servings
Calories:
387
kcal
Author:
Gerri
Ingredients
3
pounds
chuck beef
cut into 2
2
tablespoons
Mexican Taco Spice
1
tablepsoon
coriander
ground
2
teaspoons
salt
4
tablespoons
olive oil
1
small
onion
diced
2
cloves
garlic
roughly chopped
1/4
cup
lime juice
1
tablespoon
erythritol
5
ounces
tomato passata
1/3
cup
beef stock
US Customary
-
Metric
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:
170
g
|
Calories:
387
kcal
|
Carbohydrates:
4
g
|
Protein:
33
g
|
Fat:
26
g
|
Saturated Fat:
9
g
|
Cholesterol:
117
mg
|
Sodium:
764
mg
|
Potassium:
672
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
70
IU
|
Vitamin C:
5.9
mg
|
Calcium:
50
mg
|
Iron:
4.2
mg