Everyone needs a winner Mexican Shredded Beef recipe in my opinion.
Being a massive Mexican cuisine fan I thought it was about time I released my keto shredded beef recipe.
This recipe is so easy! I have provided several methods to make it.
Instant Pot Mexican Shredded Beef Ingredients
Nearly all the ingredients can be sourced at the local supermarket.
I have added a guajillo chilli to this recipe to add authenticity. However, I have given some alternatives to those of you want convenience.
How to make Mexican Shredded Beef
To make this keto shredded beef recipe I have been so kind in providing three methods.
Where I can I do like to provide our readers with various methods of all our recipes.
So for those of you who want keto Thermomix recipes you will find them here. If you want keto Instant Pot recipes I am trying my best to get them out to you. And, if you want a conventional stovetop or slow cook method we got you covered for our shredded beef recipe.
How to Cook It
Using an Instant Pot for Mexican shredded beef is totally my preferred method. Almost a set and forget until it’s ready kind of dish.
Here is all you need to do to make the best keto shredded meat you will ever taste.
- In a small bowl combine cumin, coriander, onion powder, salt flakes, pepper, chipotle powder, jalapeños, broth, lime juice, apple cider vinegar, garlic and tomato paste. Reserve.
- Set Instant Pot to Sauté. Add oil to pot and heat. Place one piece of the brisket into the pot and brown turning every few minutes. Remove from pot and do the same with remaining brisket.
- Add all ingredients into pot. Seal the valve and set to Pressure Cook/High/60 minutes. When the brisket has finished cooking allow to naturally release the pressure.
- If the beef is not deliciously tender then reseal and cook for a further 10-15 minutes. The time allowed in this recipe should result in a fork tender shredded beef but it really can depend on the quality and age of the beef.
- Any excess sauce can be reduced if needed, by just setting to Sauté and cook until reduced.
- Shred beef with two forks and serve as preferred.
Mexican Shredded Beef in the Thermomix
Slow cooking in the Thermomix can depend on the model and as above the quality of the beef used.
Here are your guidelines for a fork-tender shredded beef recipe in the Thermomix.
- Place cumin, coriander, onion powder, salt flakes, pepper, chipotle powder, jalapeños, broth, lime juice, apple cider vinegar, garlic and tomato paste into mixer bowl. Mix 4 sec/speed 5.
- Scrape down sides of mixing bowl with spatula and cook 10 min/100°C/speed 1.
- Heat olive oil in a large crockpot. Cut brisket into 5cm cubes. Fry the brisket in batches in the hot oil until brown turning every few minutes.
- Add brisket and remaining ingredients to mixer bowl and cook 80 min/100°C/reverse/stir/simmering basket on top. Check if beef is fork tender and extend cooking time as needed. Shred beef with two forks and serve as preferred.
- ALTERNATIVE for TM6 – Slow Cook/8 hrs/95°C. Check if beef is fork tender and extend cooking time as needed. Shred beef with two forks and serve as preferred.
Lastly, this method is for those of you without all the appliances or want to slow cook it.
- In a small bowl combine cumin, coriander, onion powder, salt flakes, pepper, chipotle powder, jalapeños, broth, lime juice, apple cider vinegar, garlic and tomato paste. Reserve.
- Heat olive oil in a large crockpot. Place one piece of the brisket into the pot and brown turning every few minutes. Remove from pot and do the same with remaining brisket.
- Preheat oven to 160°C (320F).
- Add all ingredients into crockpot and cover with the lid. Cook slow in the oven for 4-5 hours or until beef is fork tender. For a slow cooker shredded beef, set on low and cook 7-9 hours.
- Shred beef with two forks and serve as preferred.
What to Serve with Shredded Beef?
I love to make this recipe as is just for the two of us. It provides loads of meat that can be added to pies, salads, keto pastries or keto soup recipes.
Personally, my new fave is served with our new Keto Tortillas. But to be honest you can enjoy these with the below so with just a few tweaks.
- Keto Cauliflower Wraps – a great keto beef enchiladas recipe is always a winner. Spoon some of the Mexican Shredded Beef into a Cauliflower Wrap. Roll up and add a couple of tablespoons of Best Ever Enchilada sauce and a sprinkle of cheese. Bake at 180°C for 15-20 minutes or until cheese in bubbly. Serve with Guacamole and sour cream.
- Crispy Keto Waffles – Serve shredded beef on top of our crispy waffles and a good dollop of Chili Con Queso Dip. Yum!
Tools To Use
Instant Pot – a fabulous all in one cooker. Sauté, slow cook, pressure cook, make your own yoghurt and more. The Instant Pot is so amazing for the low carb lifestyle. We have many Instant Pot recipes to help get you started. Try our Pea and Ham Keto Soup, Chicken and Vegetable Soup, or Mexican Shredded Chicken Recipe.
Thermomix – a Thermomix replaces so many appliances and tools in the kitchen. It can weigh, chop, mix, knead, cook, steam, sauté, slow cook and so much more. I am a big fan and so are millions of others across the globe. You can find loads more keto Thermomix recipes on our website and also in our 30+ keto cookbooks in our online store.
Foodie Ninja – A Ninja Foodie is another great alternative to the Instant Pot. Covering many of the same features but also has an air-fryer component. Use the links provided to check out both the Instant Pot or Ninja if you are looking to add a great appliance to help save you time. Plus they are both fantastic for those following a keto lifestyle.
Instant Pot Mexican Shredded Beef
Ingredients
- 1 teaspoon (1 teaspoon) ground cumin
- 1 teaspoon (1 teaspoon) ground coriander
- 1 teaspoon (1 teaspoon) onion powder
- 1 teaspoon (1 teaspoon) salt flakes
- 1 teaspoon (1 teaspoon) cracked black pepper
- 2 teaspoons (2 teaspoons) ground chipotle powder See Note 1
- 1/4 cup (1/4 cup) pickled jalapeños or green chillies
- 1 cup (1 cup) beef bone broth beef stock or zero carb beer, See Note 2
- 2 tablespoons (2 tablespoons) lime juice
- 2 tablespoons (2 tablespoons) apple cider vinegar
- 2 cloves (2 cloves) garlic minced
- 3 tablespoons (3 tablespoons) tomato paste
- 30 g (1 oz) olive oil
- 1.5 kg (3.5 lb) beef brisket cut into 2 pieces (3.3lb)
- 1 (1) dried guajillo chilli or dried chipotle peppers, See Note 3
Instructions
INSTANT POT METHOD
- In a small bowl combine cumin, coriander, onion powder, salt flakes, pepper, chipotle powder, jalapeños, broth, lime juice, apple cider vinegar, garlic and tomato paste. Reserve.
- Set Instant Pot to Sauté. Add oil to pot and heat. Place one piece of the brisket into the pot and brown turning every few minutes. Remove from pot and do the same with remaining brisket.
- Add all ingredients into pot. Seal the valve and set to Pressure Cook/High/60 minutes. When the brisket has finished cooking allow to naturally release the pressure.
- Shred beef with two forks and serve as preferred.
CONVENTIONAL METHOD
- In a small bowl combine cumin, coriander, onion powder, salt flakes, pepper, chipotle powder, jalapeños, broth, lime juice, apple cider vinegar, garlic and tomato paste. Reserve.
- Heat olive oil in a large crockpot. Place one piece of the brisket into the pot and brown turning every few minutes. Remove from pot and do the same with remaining brisket.
- Preheat oven to to 160°C (320F).
- Add all ingredients into crockpot and cover with the lid. Cook slow in the oven for 4-5 hours or until beef is fork tender.
- Shred beef with two forks and serve as preferred.
THERMOMIX METHOD
- Place cumin, coriander, onion powder, salt flakes, pepper, chipotle powder, jalapeños, broth, lime juice, apple cider vinegar, garlic and tomato paste into mixer bowl. Mix 4 sec/speed 5.
- Scrape down sides of mixing bowl with spatula and cook 10 min/100°C/speed 1.
- Heat olive oil in a large crockpot. Cut brisket into 5cm cubes. Fry the brisket in batches in the hot oil until brown turning every few minutes.
- Add brisket and remaining ingredients to mixer bowl and cook 80 min/100°C/reverse/stir/simmering basket on top. Check if beef is fork tender and extend cooking time as needed. Shred beef with two forks and serve as preferred.
- ALTERNATIVE for TM6 – Slow Cook/8 hrs/95°C. Check if beef is fork tender and extend cooking time as needed. Shred beef with two forks and serve as preferred.
Notes
- Ground chipotle powder can be found in Coles and Woolworths supermarkets. It is made from smoked and dried jalapeños and is not spicy but smokey in flavour.
- The seasoning can be swapped for 2 tablespoons of Fajita Seasoning or Taco Seasoning.
- Dried guajillo chillies are a true authentic Mexican chilli available from Mexican Food suppliers, or specialty stores Use a guajillo, mulato or dried chipotle chilli in this recipe.
- Depending on beef cut and quality cooking times may need to be extended. Check that beef is tender and shreds easily or continue to cook until the meat breaks down.
- When the meat has softened if you have excess sauce turn up the heat (if preferred) to thicken and reduce the sauce down. This is also where you should taste the broth and see if any additional seasoning or spice is needed.
Your Own Notes
Nutrition
3 responses to “Mexican Shredded Beef”
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I made the slow cook version today.
OMG – delish and easy easy easy recipe! thanks.-
Yay! We all love easy recipes dont we Sam.
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Just made this in my Ninja Foodi, easy to make, everyone loved it and came out beautifully tender.
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