Low Carb Mexican Shredded Beef Recipe. Preheat the oven to 300°F and set an oven rack on the second lowest position. Season the roast liberally with salt and pepper. In a large Dutch oven, melt the bacon fat or lard over medium heat. Once hot, add the roast and brown well on all sides. Stir in the diced tomatoes, water, liquid smoke, if using,...
The recipe yields approximately 1.5kgs/3lbs of Mexican Shredded Beef, or 8 serves. 1 serving is 170g/6oz. 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.
Slow Cooker Mexican Shredded Beef, inspired by Beef Barbacoa, is fall apart tender, rich, and juicy shredded beef that’s been slowly cooked in an incredible sauce full of chipotles, onion, garlic, and spices. Use it for tacos, taco bowls, nachos, enchiladas, or salads for the ultimate meal!
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.