Mexican Shredded Beef (keto + low carb)
This easy Mexican Shredded Beef is naturally low carb and keto-friendly! This easy beef recipe can be made in the slow cooker or Instant Pot!
Everyone loves Mexican food! Some of the most popular recipes I’ve developed on this site are my Easy Taco Mac, One Pan Cheesy Jalapeno Chicken, and my Keto Taco Soup! One thing they have in common is that delicious smokey, delicious Mexican flavor we all love! But sometimes you need those familiar flavors you love, but with a new twist! This easy Mexican Shredded Beef
Ingredients for Mexican Shredded Beef
As always, here are the ingredients needed for Mexican Shredded Beef. For the complete recipe, just keep scrolling. For delicious, easy Shredded Beef:
- Beef: this recipe will work for various cuts of beef. Some of the cuts we use often are a beef chuck roast, and sirloin cap
- Spices: chili powder, paprika cumin, oregano garlic powder, onion powder, bay leaves, salt and pepper
- Pantry Staples: Beef broth, Tomato Paste, and Worcestershire Sauce
- Vegetables: onion, garlic, jalapeños
How do you make Slow Cooker Shredded Beef?
To make this easy Mexican Shredded Beef that is perfect for tacos, enchiladas or more you just need to follow these simple steps:
- Combine the spices to make a savory, smokey rub. Rub the spices on each side of the beef. Sear the meat if desired (this step is optional)
- Add the beef to a slow cooker and the quartered onion, garlic, and jalapeños. Combine the beef broth, tomato paste, and Worcestershire sauce. Pour the sauce into the slow cooker (be mindful not to pour directly on the beef and remove the spices)
- Cook on high for 4 hours or on low up to 8 hours, or until the beef shreds easily.
How do you make Instant Pot Shredded Beef for Tacos?
This can easily be made in the Instant Pot. Simply turn the sauté function on. Add 1 tablespoon olive oil or butter to the Instant Pot. Place the spice rubbed beef in the pot and sear on each side until browned.
Turn the sauté function off. Add the onion, garlic and jalapeño. Lastly, add the beef broth mixture. Seal the pressure cooker and cook 15 minutes per pound. Once the pressure cooking cycle has ended allow the machine to naturally release 10 minutes.
How to serve Shredded Beef Tacos?
This Mexican Shredded Beef makes the absolute best tacos! We enjoy this recipe on soft or crunchy taco shells (low carb options are available if keto). They are especially amazing on these low carb Zucchini Tortillas, or combine with this Homemade Enchilada Sauce to make some delicious enchiladas!
How do you make Tostadas?
This beef is amazing when served on a crunchy, crispy tostada! I love the satisfying crispiness of these tortillas and the texture they bring to any Mexican dish. To make Tostadas, pour enough of your preferred oil (we use Canola) onto the skillet to cover the bottom.
Heat the skillet to medium heat and add a corn tortilla (or a low carb tortilla if keto) Allow the tortilla to cook for 1-2 minutes, or until crispy and golden. Flip the tortilla over and allow the other side to cook for 1-2 minutes. Place on a paper towel or wire rack to cool. If you want, sprinkle a little salt on the top!
How to Store and Reheat Crock Pot Beef
If you somehow manage to save any of this meal (that was not the reality in my house!), then you can easily store and reheat it!
Be sure to keep the Shredded Beef in an airtight container, so that way you can keep all of the delicious juices soaking into the meat. Like I mentioned earlier, I would put some of the leftover liquid from the slow cooker on top of the beef to retain moisture. The beef will stay good in the fridge for 3-4 days.
Follow me on Pinterest for More Easy Recipes!
More Easy Mexican Recipes
- Slow Cooker Chicken Enchilada Soup
- Chicken Chimichangas
- Four Ingredient Salsa Chicken
- Homemade Enchilada Sauce
Get the Recipe: Mexican Shredded Beef
Ingredients
For the Beef Rub:
- 1 tablespoon chili powder
- 2 teaspoons oregano
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
Other Ingredients
- 2.5 pounds chuck roast
- 1 onion, peeled and quartered
- 4 cloves garlic
- 2 jalapeños, cut in half and seeds removed
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
Instructions
- Combine the spices to make a rub. Rub the spices on each side of the beef. Sear the beef in 1 tablespoon of oil in a large skillet if desired (this step is optional*)
- Add the beef to a slow cooker, add the quartered onion, garlic and jalapeños. Combine the beef broth, tomato paste and worcestershire sauce. Pour the sauce in the slow cooker (be mindful not to pour directly on the beef and remove the spices)
- Cook on high for 4 hours or on low up to 8 hours, or until the beef shreds easily.
- Shred the beef and discard the garlic, onion and jalalpenos. Drizzle the beef with the remaining sauce if desired.
Notes
Instant Pot
This can be made in a pressure cooker if desired. See post for Instant Pot instructions. *Searing the meat: This steps does add more flavor, but it is optional. You can place the spice rubbed beef directly in the slow cooker without searing. Net carbs are 1.7 g per serving
I have total faith that this is super good. I mean why would it not be, it sounds delicious and the dish always tastes good with habanero and mango. Yum
Thank you Kathy!! It was really great! I love any reason to use my slow cooker that isn’t just soup!
I would have had faith! And by golly, my faith would have been well placed! These look delicious!
This is kind of fun isn’t it?! It is totally different from our normal meals, but it was fantastic!
OMG can I pleasepleaseplease have these for dinner, like, right now?!?! They look so good and would definitely satisfy my Mexican food craving. Yum!!
Rachel I had left overs for lunch today. Is it possible for leftovers to be better?! They are so good!
What a fun way to jazz up a boring tostada! Love the mango salsa with it!
Thanks Gayle!
I would have been excited if you told me you were making these tacos. The salsa sounds amazing and the pictures look even better!
Thank you Ashley!! I am glad this excites someone else! ha!
These sound spicy and delicious. I love habenero – not just the spice, but I really like the flavour.
I do too! My sister doesn’t do spicy things so this was the perfect mix. A little heat, but the mango mellowed it out!
This looks awesome! I am a huge fan of habaneros. Pinning now!
Jenny! Thank you so much!
Just the name of this dish sounds amazing! I love tostadas and love your twist on these, especially the salsa. Pinning!
Thanks Danielle! I love tostadas too! They are such an easy versatile dinner idea!
Whoa, these look amazing! Yum, I need these for dinner soon!
Thank you Kelly!
Your sister sounds like my sister. She’s actually my favourite taste tester because she’s soooo honest! Hehe. These look like they turned out incredibly well! Pairing mango with savoury foods is one of my faves. So satisfying. Lots of great textures and flavours happening here as well!
I totally agree! The sweet and savory combo is awesome and then crunchy tostadas with soft mango, it is a great mix!
I would have had total faith and jumped for joy if you told me you were making these! I love tostadas and anything with mango automatically has my vote 🙂 These look amazing! Wish these were on the menu for dinner today – pinning!
Thank you Kelly! Mangos are my favorite too!
YUM! I am loving my slow cooker right now more than ever! And I always need new ideas. I always think tacos not tostadas but I’m coming around on the concept! 🙂
Me too! I think I actually use it more in the summer than in the winter because I won’t want to heat up the whole house!
First of all, I’m obsessed with tostadas and could eat them for every meal! Second of all, I love your just throw everything in the pot method! That is totally how I cook and most of the time delicious recipes come out. I’ve never cooked with habaneros before, because I am a big wimp, but maybe I should give it a try because that sauce sounds amazing 🙂
This was my first try with habaneros! They weren’t too hot, just kind of smokey if that makes sense. I will be experimenting a lot more with them!
I want these tostadas for dinner so badly! Pinning. 🙂
Thank you Marcie!!
Yum! This is my kind of recipe 🙂
The colors look gorgeous!!!
Thank you! I thought this dish came out so pretty!
Can’t wait to try this! Did you use a chuck roast or an eye round beef roast?
Tracy I used a chuck roast and it was perfect! 🙂
Love how you used the crockpot for these! What great flavors! I would have been excited for that supper!
Yum, love the idea of slow cooked habanero beef with mango salsa! The flavor combo sounds fantastic!
Making this tomorrow!!! Looks yummy! How much beer and will dark be ok?
Thanks!!!
I used one 12 ounce bottle and I think dark will work just fine! 🙂 I hope you enjoy!! We looooved these!