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.
The recipe yields approximately 1.5kgs/3lbs of Mexican Shredded Beef, or 8 serves. 1 serving is 170g/6oz.
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
- 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.
Keto Mexican Beef
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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
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
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.
Amazing, so easy and flavorsome.