Juicy, rich and flavorful, this Paleo, Whole30 + Keto Mexican shredded beef is easy to make in an Instant Pot or slow cooker. It makes amazing leftovers so go ahead and whip up a big batch and use it for tacos, salads and bowls, or even breakfasts – use it for whatever your heart desires!

The best method for making this Mexican shredded beef

You can cook this beef in a crockpot or Instant pot, we give instructions for both in the recipe. No matter what you use to cook it, the essential step is browning the cubes of meat before you put them in to cook. Here’s why:

• It locks in the juices from the meat
• It allows the seasonings to cover more of the beef roast
• It helps to cook evenly and break down for perfectly shreddable beef

this recipe

Feed a crowd

This recipe is perfect for a crowd because it makes a large amount. It’s nice because you can make the recipe in advance and just heat it up whenever you need it. Just make sure you dump in the juices from the crockpot or Instant pot with the meat before refrigerating. It’s those juices that help flavor the mexican shredded beef and keep it moist and tender when it’s reheated.

Tacos, burritos, bowls – oh my!

Some options for how to serve this mexican shredded beef:

• Tacos with lettuce shells or your choice of tortillas
• Bowls with cauliflower rice
• Quesadillas with Siete tortillas and cheese (not Paleo)
• With eggs and greens for breakfast
• A burrito or enchilada

Your turn to try this mexican shredded beef

Got a crowd to feed sometime soon? Or, do you want to meal prep some food to take to work? Make this Mexican shredded beef! Leave a comment below to let us know how it goes. Also, take a pic to share on Instagram! Tag us @realsimplegood so we can see, and then give us a follow if you don’t already! We’d love to stay connected! 

Like this Recipe?

SHARE IT NOW OR PIN IT FOR LATER!

4.26 from 39 ratings

Get the Recipe:

Mexican Shredded Beef (Paleo, Whole30 + Keto)

Prep: 20 minutes mins

Cook: 1 hour hr 30 minutes mins

Total: 1 hour hr 50 minutes mins

Servings: 8

Juicy, rich and flavorful, this Paleo, Whole30 + Keto Mexican shredded beef is easy to make in an Instant Pot or slow cooker. Perfect for meal prep too!

Print Recipe Pin Recipe Leave a Review

Ingredients

½1x2x3x

For the seasoning mix:

• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp dried oregano
• 2 tsp sea salt
• 2 tsp ground pepper
• 1 tsp chipotle powder
• 1 tsp ground allspice
• 1 tsp coriander powder

For the rest:

• 3 lbs beef pot roast, (or chuck roast or brisket)
• 2 tbsp ghee, (or coconut oil for dairy free)
• 1 onion, diced
• 5 cloves garlic, peeled
• 3/4 cup fresh squeezed orange juice, (about 2-3 oranges)
• 1/4 cup fresh squeezed lime juice, (about 2 limes)
• 1 tbsp cumin
• 2 tbsp apple cider vinegar
• 1 can green chiles, (4.5 oz)
• 1 can fire roasted tomatoes, (14.5 oz)

For topping/serving:

• romaine lettuce, or sub Siete Tortillas or other sturdy lettuce
• cilantro
• avocado
• lime wedges

Instructions

 

For the Instant Pot:

• Prepare seasoning mix by combining all seasonings in a bowl and mixing well.
• Cut beef into large cubes, about 2×2 inches, and set aside. Prep onion and garlic as noted.
• Season beef cubes with seasoning mix. Toss to coat and get the seasoning mixture all over the beef cubes. (See recipe notes for tips).
• Press the sauté button on the instant pot and add ghee. Once hot, add in just enough beef cubes to cover the bottom of the pot and brown the beef on all sides, about 2-3 minutes per side. Remove pieces and repeat with remaining beef. (See recipe notes for tips).
• Press cancel on the instant pot once all the beef is browned. Add all of the beef back into the instant pot.
• Add onion, garlic, orange juice, lime juice, cumin, vinegar, green chiles, and tomatoes to the instant pot. Mix with a wooden spoon and scrape up the cooked bits from the bottom of the pot if you can.
• Secure the lid on the instant pot and close the pressure valve. Press the “manual” button (or “pressure cook” buttoand set the time to cook for 30 minutes at high pressure. Once the time is up, let the pressure naturally release on its own for 20 minutes.
• Manually release any remaining pressure and remove the lid. Shred the beef with two forks.
• Serve beef in bowls over greens, in lettuce wedges or in tortillas with your favorite toppings.

For the slow cooker:

• Follow steps 1-3 above.
• Heat a large skillet over medium heat and add ghee. Once hot, add in just enough beef cubes to cover the bottom of the skillet and brown the beef on all sides, about 2-3 minutes per side. Remove pieces and transfer beef to the slow cooker. Repeat with any remaining beef cubes.
• Add onion, garlic, orange juice, lime juice, cumin, vinegar, green chiles, and tomatoes to the slow cooker. Cook on low for 8-10 hours. Once the beef is finished, shred it in the slow cooker with two forks and mix it with all the juices. Serve as noted above.

Optional step (for crispy shredded mexican beef):

• Set your oven to broil.
• After shredding the beef, use a slotted spoon to remove the beef and onions from the instant pot and place on a large sheet pan. Spoon some of the juices from the instant pot over the top of the beef in the sheet pan.
• Place in the oven to broil for 6-8 minutes, until the beef begins to develop some brown and crispy edges. Watch carefully and cook to your preference.
• Alternatively, you can simply transfer some of the beef to a skillet over medium heat and cook it until it’s crispy, stirring occasionally. This method is easiest if you are re-heating the leftovers from the fridge.

Last Step:

Please leave a star rating and comment to let us know how you liked this recipe! Your ratings and reviews help our business grow, thank you!

Notes

NOTE 1: If you want to prep the meat and rub in advance, you can coat the meat in the rub and cover and refrigerate it overnight. 

 

NOTE 2: To expedite the browning of the beef, you can use both the Instant Pot and a large skillet to brown the beef. This cuts down the number of batches and time it takes to brown the beef.

 

Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not the optional toppings or serving items for this recipe.  See our full nutrition information disclosure here. 

Calories: 374kcal, Carbohydrates: 8g, Protein: 34g, Fat: 24g, Saturated Fat: 11g, Fiber: 2g

Course: Main Course

Author: Justin + Erica Winn

Cuisine: Mexican

Did you make this recipe?Tag @realsimplegood with hashtag #realsimplegood on Instagram. We love to see what you make!