Mexican Shredded Beef With Flank Steak

May 5, 2023

This Mexican shredded beef dish features a juicy flank steak that has been slow-cooked in the dutch oven to perfection, using an amazing taco mix blend that we use for a lot of our other Mexican-inspired recipes. If you’re looking for a delicious and easy-to-make meal, look no further than this shredded flank steak recipe.

Mexican Shredded Beef With Flank Steak on white plate.


Being on a meat-based ketogenic diet, I enjoy eating the beef as is! You may also serve this beef with keto-friendly or low carb tortillas, or additional tasty toppings such as cheese, sour cream, and guacamole.

WHY FLANK STEAK FOR MEXICAN SHREDDED BEEF?

Flank steak comes from the cow’s lower chest or abdominal muscle. This muscle helps the cow move and walk, so it is a muscle that is used a lot! This means the cut is tough, lean, and has thick muscle fibers. Flank steak is a very lean cut of beef that is suitable for grilling, roasting, broiling, or sauteeing. You can immediately tell when you are looking at a piece of flank steak as it has a well-defined grain structure.

Mexican Shredded Beef With Flank Steak on white plate.

Because flank steak is a lean cut, it can be overcooked easily. This method using the dutch oven with a pre-sear allows for the meat to pull apart into shreds.

Mexican Shredded Beef With Flank Steak in white dish.

Flank steak is high in protein and a great cut that produces a strong, beefy flavor and satisfying chew from its location on the animal’s body.

WHY YOU’LL LOVE THIS MEXICAN SHREDDED BEEF


✅ A very high protein cut of meat The meat pulls apart into long shreds, making this a perfect recipe for taco night.

✅ Pulling the beef apart with your hands is a very satisfying feeling!

✅ Mexican taco seasoning blend gives this all of the Chipotle beef barbacoa vibes!

✅ A family-friendly recipe, especially perfect if you are on a low carb diet but you are serving other guests.

INGREDIENTS & SUBSTITUTIONS


Mexican Shredded Beef With Flank Steak ingredients.

⭐️ FLANK STEAK: We purchase this pack from Costco. When looking for flank steak, look for one that is uniform in thickness, is fresh and high quality, which you can immediately tell by the color of the steak.

⭐️ TACO SEASONING MIX: Feel free to use store-bought. We enjoy making our own at home with chilli powder, paprika, ground cumin, salt, black pepper, and dried oregano.

⭐️ GARLIC: Fresh works best, or you can use garlic powder as a substitute.

⭐️ ONION: Fresh works best, or you can use onion powder as a substitute.

⭐️ BEEF STOCK: Can be substituted for any type of broth, such as bone broth, chicken stock, or beef stock.

⭐️ BEEF TALLOW: Used as the fat source for searing the beef. Can be substituted for avocado oil or any high smoke point oil.

Mexican Shredded Beef With Flank Steak on white plate.

HOW TO MAKE MEXICAN SHREDDED BEEF


STEP 1: Prepare your flank steak by portioning into appropriate size.

This is a 1.5 pound flank steak, which I divided into half, so that each piece would fit in a single layer inside my dutch oven when searing.

STEP 2: Sear flank steak in dutch oven.


Flank steak searing in dutch oven.

On high heat, add beef tallow (or any high smoke point oil) to dutch oven. Getting a nice sear on the flank steak really helps the beef flavours come through during the slow braise process.

STEP 3: Add taco seasoning mix, lime juice, and broth, until the majority of the steak is covered.


Mexican Shredded Beef With Flank Steak raw ingredients in dutch oven.

Cook until the steak pulls apart easily with your hands.

Mexican Shredded Beef With Flank Steak cooking in dutch oven.

STEP 4: Serve by adding the juices rendered from the cooking back to the beef.


Mexican Shredded Beef With Flank Steak on white plate.

When you store

TIPS & TRICKS FOR SUCCESS


TIP #1: When serving, add the liquid rendered from the cooking process back to the beef. This adds a rich beefiness but also helps keep the beef moist.

TIP #2: Be patient when searing – getting that dark brown crust really maximizes the flavour penetration during the braising process.

TIP #3: Make sure your dutch oven liquid is only set to a simmer rather than a boil. This ensures that the beef does not overcook, which can result in a dry texture, since the beef is very lean.

Mexican Shredded Beef With Flank Steak in white dish.

HOW TO STORE LEFTOVERS


This meal will likely produce leftovers as it is such a voluminous cut of meat! When storing this mexican shredded beef, use an air-tight container and add the juices directly into the container. This will ensure that the meat retains as much moisture as possible and does not dry out.

FRIDGE

Store for up to 7 days. To reheat, heat on high in the microwave for 5 minutes or in an oven-safe dish at 350 degrees for 30 minutes.

FREEZER

Store for up to 3 months. To reheat, allow to thaw completely before reheating in an oven-safe dish at 350 degrees for 30 minutes.


DIET MODIFICATIONS


🥑 KETO

This recipe is keto-friendly and does not require any modifications. Feel free to pair with a low carb tortilla and other taco ingredients (avocado, cheese, sour cream) for taco night.

🥑 🥩 KETOVORE

This recipe is ketovore-friendly and does not require any modifications.

🥩 CARNIVORE

This recipe is suitable for a loose carnivore diet that allows seasonings, but you will need to omit the lime juice, onion, and garlic. This Mexican shredded beef would go very well with our 3-ingredient carnivore flatbread.

FAQ FOR MEXICAN SHREDDED BEEF


👉 WHAT OTHER CUTS WILL THIS WORK WITH?

Yes, you can use a different cut of beef if you prefer. However, keep in mind that the cooking methods and time used in this recipe was catered specifically to flank steak. Different cuts of beef such as sirloin roast or chuck roast may require different times.

👉 CAN I USE THE SLOW COOKER INSTEAD OF THE DUTCH OVEN?

Yes, if you are using the slow cooker instead of the dutch oven, cook on high for 4 hours or low for 8 hours.

👉 WHAT TOPPINGS CAN I SERVE THIS SHREDDED BEEF WITH?

Because we are using a Mexican style taco seasoning blend, some great complementary sides include guacamole, cheese, sour cream.

Mexican Shredded Beef With Flank Steak

This Mexican shredded beef dish features a juicy flank steak that has been slow-cooked in the dutch oven to perfection, using an amazing taco mix blend that we use for a lot of our other Mexican-inspired recipes. If you're looking for a delicious and easy-to-make meal, look no further than this shredded flank steak recipe.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings 4 people

Ingredients
  

  • 1.5 pounds flank steak
  • 2 tablespoon tallow
  • 1 small white onion, chopped
  • 3-4 cloves fresh garlic
  • 2 tablespoon fresh lime juice
  • 1 cup beef stock

Taco Seasoning Blend

  • 1 tablespoon chili powder
  • 2 teaspoon paprika
  • 1.5 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground oregano

Instructions
 

  • Clean and pat dry flank steak with paper towel.
  • In a medium sized dutch oven or pot, add tallow. Heat on high for 1-2 minutes.
  • Add flank steak and sear both sides for 2-3 minutes, or until a dark brown crust forms.
  • Add white onion, fresh garlic, lime juice, and taco seasoning spices. Add enough beef broth to ensure that majority of the meat is covered.
  • Turn heat to high and bring the liquid to a boil, then turn heat down to a simmer. Cook on a low simmer for 40 minutes, or until steak pulls apart.
  • Take steak out and pull apart with tongs or with your hands. Add back reserve liquid from cooking onto the meat before serving.

Video

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Hi! Nice to meet you! We're Alice and Kevin. Together, we’ve experienced a life transformation with a ketogenic and carnivore diet, and our goal is to inspire others to do the same with simple and delicious recipes.

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