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There’s something incredibly comforting about a dish that fills your home with the aroma of spices and slow-cooked goodness. Mexican shredded beef is one of those dishes that feels like a warm hug after a long day. It’s inspired by the rich, bold flavors of Mexican cuisine, and it’s perfect for those of us trying to keep things low carb. Whether you’re meal prepping for the week or looking for an easy dinner that feels like a treat, this recipe has you covered. Plus, it’s a great way to use that slow cooker that’s been gathering dust in your cabinet!
This shredded beef is incredibly versatile. You can serve it over a bed of cauliflower rice for a low-carb option, or pair it with a fresh green salad topped with avocado and lime. If you’re not strictly low-carb, it also makes a fantastic filling for tacos or burritos. A side of roasted vegetables or a simple slaw can add a nice crunch and complement the tender, juicy beef perfectly.
Ingredients
2 pounds beef chuck roast
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup beef broth
1/4 cup lime juice
1 tablespoon apple cider vinegar
1 can (4 oz) diced green chilies
Directions
see next page
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