If you love Chipotle’s barbacoa, you’ll love this!
If you’re craving bold, smoky-simmered flavors without derailing your keto goals, this keto Mexican shredded beef is going to be your new go-to. Think of it as your homemade version of Chipotle’s barbacoa—only easier, cheaper, and completely low-carb. I love that it’s a set-it-and-forget-it kind of recipe, whether you’re using your Instant Pot or slow cooker.
This tender, juicy chuck roast is gently cooked with garlic, salsa, beef broth, cumin, lime juice, and a touch of cilantro. The result? Beef that falls apart with a fork and soaks up every bit of that zesty Mexican flavor. It’s versatile, too. What I love is to make two of these, freeze half and use the remainder for cooking meals for clients all week. You can pile it on keto tortillas, spoon it on top of a salad, stuff it in an avocado, or serve it in a “power bowl” with all your favorite fixings. Either way, you’ll get to enjoy this Mexican shredded beef in a way that’s both keto and delicious.
This dish is everything I want in a weeknight meal: deeply flavorful, ridiculously tender, and ready to feed a crowd. The chuck roast becomes melt-in-your-mouth soft, the salsa and lime juice brighten things up, and the cumin adds that earthy, smoky undertone. Best of all, it’s naturally low-carb—no sugar, no flour, no fuss.
Try it at your next taco party
If you’re getting ready to have a soirée of any kind, this keto Mexican shredded beef is a great slow-cooker dish to put on the morning of. Then you can go about your day, assured that you’re going to have a delicious meal to feed your friends. Then, what I do is create a keto taco bar, giving people the option to create taco salads, street tacos, or a tostada. I put out a big bowl of chopped ribbons of romaine lettuce, diced tomatoes, diced onions, salsa, baked tostada shells, ranch dressing, shredded cheese, warmed street taco shells, some dishes of guac and, of course, a whole row of condi dishes for my friends who like it spicy. And most keto eaters, I’ve found, welcome spicy dishes.
How do I store leftovers?
Let the beef cool completely and then store it in the fridge for up to 3 or 4 days in a Ziploc bag with some cooking liquid to keep it moist. Smart keto eaters freeze extra portions of this beef in serving-size freezer-safe containers for future meals; this way, it will keep for up to 3 months.
Similar dishes to try
If you love this flavorful shredded beef, try this Mexican Shredded Chicken, simmered with cumin, garlic, lime, and jalapeño for tender, flavor-packed meat that slips right into tacos or burrito bowls. Equally yummy is this Chicken Enchilada Casserole that layers saucy chicken, low-carb tortillas, and gooey melted cheese into a bubbly bake that’s easy-peasy and utterly delicious. And if you’re craving a twist, Keto Taco Pie takes all the spice and savor of a loaded taco and bakes it into a creamy, crustless pie!
Keto Mexican Shredded Beef
Ingredients
- 2 1/2 pounds chuck roast
- 3 garlic cloves minced
- 1 16-ounce jar low-carb salsa plus extra for serving
- 1 cup beef broth
- 2 to 3 tablespoons fresh cilantro no need to mince, plus more for garnish
- 1 tablespoon lime juice
- 2 teaspoons cumin
- 1/2 teaspoon salt
Instructions
- If using an Instant Pot: Add all of the ingredients to the pot, close the lid and seal the vent. Cook on high pressure for 60 minutes. Let the pot naturally release for 10 minutes before manually venting the valve.
- If using a slow cooker: Add all of the ingredients to the pot and cook on low for 8 hours or high for 6 hours
- Remove the roast to a plate and shred with two forks.
- Discard the broth. Use some extra salsa to toss in with the beef.
- Garnish with fresh cilantro, if desired.
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