Project Description

Mexican Shredded Beef

Worth every minute, enough said.


Try not to be too alarmed by the lengthy instructions. This meal does take a little longer to come all together, but it’s so worth it. Each part of the meal has it’s own importance and benefit to the overall flavor and texture and to your health!

I like to make a big bowl of pico de gallo so I can eat it with other meals throughout the week and because I like it. A lot.

For now enjoy this meal, it’s kind of better than any Mexican bowl you’ll find in stores or chain restaurants.

Mexican Shredded Beef with Cauliflower Lime Rice, Black Beans and Pico De Gallo

Full Recipe

  • SERVES: 6
  • Protein

  • 3-4 lb beef chuck or roast, or substitute for chicken, jackfruit or grain.

  • 1 tbs chili powder

  • 2 tsp paprika

  • 2 tsp salt & pepper, each

  • 1 tsp oregano

  • 1 tsp garlic powder

  • 2 tbs coconut oil

  • 1 red onion, diced

  • 4 cloves garlic, minced

  • 1 cup diced tomatoes

  • 1/2 cup fresh orange juice

  • juice from 1 lime

  • 2 cups water

  • Sides

  • 2 32oz cans black bean, drained & rinsed

  • 1 head cauliflower, riced

  • juice from 2 limes

  • 1 jalapeno, diced

  • 2 tbs olive oil

  • salt to taste

  • Pico De Gallo

  • 4 roma tomatoes, chopped

  • 1/2 red onion, diced

  • 1/2 bunch cilantro, chopped

  • 1 jalapeno, diced

  • juice from 2 limes

  • 1 tsp salt

  • Combine dry seasonings listed under beef and mix in a small bowl.

  • Lay beef on a big piece of parchment paper, or a cutting board, and coat about 3/4 of the seasonings all over the beef. Don’t be afraid to use your hands in order to evenly rub seasonings on beef. Allow to marinate while you prepare other ingredients or for as long as you desire.

  • Heat a large heavy pot over high heat, I like to use a large oven for this recipe. Add in 2 tbs of coconut oil.

  • Add the beef and an extra seasonings to the pot, in batches if necessary, and allow all sides to brown. Return back to paper or board when down.

  • Turn heat down to medium and add more oil if needed then toss in onions & garlic and saute for about 3 minutes.

  • Stir in tomatoes, lime, orange juice and water. Mix and cover with a lid.

  • Cook for 2 hours on low heat, taste test and then cook for an additional 1 or 2 depending on how soft the meat is. It should fall apart when poked. Add more seasonings if needed.

  • Prepare all ingredients and mix in a bowl. Taste test for zest, salt and spice. Allow to sit until everything is ready to eat. The long it sits, the better.

  • While meat is cooking, chop cauliflower into florets then add to a food processor and pulse until “riced”, optionally, you can buy pre-riced cauliflower or use a knife to chop it all.

  • Heat a large skillet over medium heat, add olive oil then cauli rice. Stir around to cook evenly.

  • Mix in diced jalapeno and lime juice and continue to cook until rice is tender but nut mushy. Set aside

  • In same skillet or another large one, heat and add remaining oil. Then pour in beans.

  • At this point, I really like to spoon in about 1/3 of a cups worth of the juices from the beef. It adds great flavor to the beans.

  • Using a large fork or a potato masher, mash the beans to thicken and create texture. This step is optional but helps absorb the moisture.

  • Now that all part of the meal are prepared, check on beef if you haven’t already and remove from broth. Use two forks to further shred it.

  • Serve with the rice, beans and pico de gallo. I also like to eat this dish with some pickled radishes (pictured) or pickled jalapenos. I would also taste great with additional cilantro and lime or avocado! Enjoy!