Description
These Keto Beef Birria Tacos are a low-carb twist on a beloved Mexican classic, featuring tender slow-cooked beef chuck roast in a rich, deeply flavored ancho and guajillo chile sauce. Served with zero carb tortillas and melted Mexican queso, they offer an authentic taste experience perfect for keto and low-carb diets.
Ingredients
Meat and Broth
- 3 pounds Beef Chuck Roast (cut into 3 large pieces)
- 1 1/2 cups Beef Broth
- 1 Bay Leaf
Chiles and Sauce
- 2 Dried ancho chiles
- 2 Dried Guajillo chiles
- 1 can Fire roasted diced tomatoes (undrained)
- 2 tsp White Vinegar
- 2 tbsp Olive Oil
- 1/2 large Onion (chopped)
- 3 tsp Minced Garlic
- 2 tsp Cumin
- 2 tsp Oregano
- 1 1/2 tsp Ground Cinnamon
- 2 tsp Ginger Paste
Toppings and Tortillas
- 16 Zero carb street taco sized tortillas
- 1/4 large Red Onion (finely chopped)
- 1 1/2 cups Mexican Quesadilla Melting Cheese
- Chopped Cilantro
Instructions
- Prepare the Chiles: Slice open the dried ancho and guajillo chiles, removing the stems and seeds to reduce bitterness.
- Toast the Chiles: Heat a skillet over medium-low heat and toast the chiles for 2-3 minutes, enhancing their flavor without burning.
- Rehydrate the Chiles: Place toasted chiles in a bowl of very hot water and soak for 30 minutes. Once soft, drain and set them aside.
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow-cooking the beef later.
- Sear the Beef: Heat olive oil in a skillet over medium-high heat. Season beef pieces with salt and pepper, then sear on all sides until well browned to lock in juices.
- Transfer to Dutch Oven: Place seared beef and the bay leaf into a dutch oven for slow cooking.
- Sauté Aromatics: Reduce skillet heat to medium, add chopped onions and sauté until softened for about 3-4 minutes.
- Add Spices and Garlic: Stir in minced garlic, cumin, oregano, ground cinnamon, and ginger paste, cooking for 30 seconds to release flavors.
- Add Liquids and Chiles: Pour in fire roasted diced tomatoes with juice, white vinegar, rehydrated chiles, and beef broth. Let the sauce simmer gently for 5 minutes.
- Puree the Sauce: Using an immersion blender, blend the sauce until smooth. Alternatively, cool slightly and blend carefully in a blender.
- Cook Beef in Sauce: Pour the pureed sauce over the beef in the dutch oven, cover, and cook in the preheated oven for 3 hours until the beef is tender and shreddable.
- Shred the Beef: Remove beef from oven and shred with two forks, mixing it with the cooking liquid for flavor.
- Thin the Consommé: Add water to the remaining sauce in the dutch oven to thin it to a dipping consistency.
- Heat Skillet: Warm a large non-stick skillet over medium-low heat on the stove.
- Prepare Tortillas: Dip zero carb tortillas into the consommé, coating both sides, then place them into the hot skillet.
- Assemble Tacos: On one side of each tortilla, add a layer of melting cheese, then top with shredded beef.
- Add Fresh Toppings: Sprinkle finely chopped red onion and cilantro over the meat.
- Fold and Crisp: Fold the tortilla in half over the filling to form a taco, then flip and cook the other side until the tortilla is crispy and the cheese is melted.
- Serve: Serve the tacos hot with the remaining consommé on the side for dipping.
Notes
- Removing seeds from chiles is crucial to avoid excessive bitterness.
- Slow cooking the beef in the oven ensures tender, flavorful meat.
- The consommé is perfect for dipping the tacos, enhancing their moisture and flavor.
- Use zero carb tortillas to keep this recipe keto and low-carb friendly.
- Immersion blender is recommended for pureeing the sauce safely and easily.
- Prep Time: 45 minutes
- Cook Time: 3 hours 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
