Mexican shredded beef (recipe)
| Mexican shredded beef (recipe) | |
|---|---|
| Name | Mexican shredded beef |
| Ingredients | Green chili peppers • Chili powder • Dried oregano • Ground cumin • Garlic cloves • Salt • Beef broth |
| Cooktime (in hours) | 6 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 6.25 |
| Keto friendliness | Keto friendly |
| Calories | 795.4 |
| Fat | 60 |
| Protein | 57.3 |
| Carbohydrate | 3.6 |
| Fiber | 1.2 |
| Net carbohydrates | 2.4 |
| Sugar | 1.2 |
| Saturated fat | 24 |
| Cholesterol (mg) | 209 |
| Sodium | 480.1 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Mexican shredded beef (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Mexican shredded beef (recipe) details
Recipe instructions
- Trim the roast of any excess fat, and season with all ingredients listed above.
- Marinate to your liking (2 hours to 3 days, I usually leave it 3 days so the flavors are all through the meat). Just wrap the roast (after its been marinated and before you put it in the crockpot) in tinfoil. Place roast in foil large enough to enclose the meat. It won't float because the roast is heavy. The tinfoil is to keep the meat tender.
- Cover and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Remove foil and reduce heat to Low. when you take the foil off the meat might not be ready to shred. just keep cooking for a few hours until you can take a fork and shred the beef. Continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart
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Food tags
Very Low Carbs, High Protein, Easy
Mexican shredded beef (recipe) details
Time:
Prep Time in Hours and Mins:6H15M
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Contributors: Prab R. Tumpati, MD
