Keto Beef Birria Tacos
Indulge in the bold flavors of Keto Beef Birria Tacos—a low-carb twist on the iconic Mexican dish that's as satisfying as it is indulgent. This recipe features tender beef chuck roast simmered in a rich, aromatic sauce made with a trio of dried chiles, garlic, and warm spices like cinnamon and cumin, creating a deeply flavorful consommé perfect for dipping. Instead of traditional tortillas, these tacos boast crispy cheese shells made from golden, melted Monterey Jack, adding a delightful cheesy crunch to every bite. Garnished with fresh cilantro and zesty lime wedges, these Keto Birria Tacos are an irresistible combination of comforting and keto-friendly, making them perfect for anyone craving authentic, bold flavors without breaking their low-carb lifestyle.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 4 pieces dried guajillo chiles
- 2 pieces dried ancho chiles
- 1 piece dried chipotle chiles
- 1 large white onion
- 4 large garlic cloves
- 2 tablespoons apple cider vinegar
- 4 cups beef broth
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground cumin
- 1 teaspoons dried oregano
- 3 pieces bay leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups monterey jack cheese
- 0.5 cup fresh cilantro
- 4 pieces lime wedges
Instructions
Start by trimming any excess fat from the beef chuck roast and cut it into large chunks.
Deseed and remove the stems from the guajillo, ancho, and chipotle chiles. Place them in a bowl and cover with hot water. Let them soak for about 15 minutes until softened.
While the chiles are soaking, peel and quarter the onion, and peel the garlic cloves.
In a blender, add the soaked chiles, onion, garlic, apple cider vinegar, and 1 cup of beef broth. Blend until smooth.
Pour the chile mixture through a fine mesh sieve into a large bowl to remove any skins or seeds that didn't blend.
Season the beef chunks with salt and pepper. In a large pot or Dutch oven, heat a little oil over medium-high heat and brown the beef on all sides.
Once the beef is browned, add the strained chile mixture, remaining 3 cups of beef broth, cinnamon, cumin, oregano, bay leaves, and simmer for about 3-4 hours, until the meat is tender and easily shredded.
Once cooked, remove the beef from the pot and shred it with two forks. Return it to the pot to keep warm.
To make the cheese shells, heat a non-stick skillet over medium heat. Spread about 1/4 cup of shredded Monterey Jack cheese into a circle. Cook until the edges start to brown and the cheese is bubbling.
Carefully remove the cheese shell from the skillet and drape it over a rolling pin or similar object to form a taco shape as it cools.
To assemble the tacos, place a generous portion of shredded beef into each cheese shell.
Garnish with chopped fresh cilantro and serve with lime wedges and a small bowl of the consommé for dipping.
Nutrition Facts
Calories |
3632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.6 g | 353% | |
| Saturated Fat | 122.1 g | 610% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 915 mg | 305% | |
| Sodium | 8242 mg | 358% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 12.4 g | ||
| Protein | 244.0 g | 488% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2049 mg | 158% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 4988 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
