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Mexican Pulled Beef

Course Dinner, Lunch
Cuisine Mexican
Servings 6


  • 140 g onion, sliced
  • 400 g tin crushed tomatoes
  • 3 tbsp achiote paste
  • 1.2 kg beef brisket
  • 2 tbsp annatto seed
  • 1 tsp cumin seed
  • 1 tbsp coriander seeds
  • 1 tbsp dried oregano leaves
  • 1 tsp black peppercorns
  • 1 tsp chipotle chilli powder
  • 1 tsp salt
  • 1 tsp allspice
  • 5 tsp minced garlic
  • .25 cup orange juice
  • .25 cup lime juice


To make the achiote paste:

  • Grind everything except the juices in a small blender until milled and it becomes like a smoky spicy rub.
  • Add the juices and blend again to make a loose paste. You’ll only need 3 tbsp of this for your Mexican Pulled Beef, so store the rest in a jar in the fridge and use on BBQ chicken, fish, pork or make fresh burrito bowls a regular so you can use up all that delish achiote paste. Or make a double batch of the beef and freeze once cooked.

To make the pulled beef:

  • Slice the onion and lay it on the bottom of your slow cooker. Top with a 400g tin of crushed tomatoes.
  • Lay the brisket on top. Spoon 3 tbsp of the achiote paste over the brisket and rub it in all over the top surface of the beef.
  • Pop the lid on and cook on low for 8 hours or until fall-apart tender.


How to eat:
For Burrito Bowl - shred beef and assemble in bowl with:
  • 60g red capsicum - strips
  • 40g baby spinach
  • 70g Imperial Grain brown rice and quinoa
  • Handful fresh coriander
  • 50g Greek yoghurt
  • 1tsp sweet chilli sauce
For Burrito - shred beef and wrap in Simson's Pantry High Protein wrap with:
  • 60g red capsicum - sliced
  • 20g baby spinach
  • 50g diced tomato
  • 50g low fat cottage cheese
  • 1tsp sweet chilli sauce
Keyword beef, Mexican