Keto Birria
Indulge in the rich, smoky flavors of Keto Birria, a low-carb twist on the traditional Mexican dish that will elevate your dinner table. Tender chunks of beef chuck roast are slow-simmered in a robust chili and spice-infused broth featuring guajillo, ancho, and chipotle peppers, all blended with aromatic cumin, oregano, and garlic. This keto-friendly recipe replaces the typical corn tortillas with a bed of crisp, shredded green cabbage, adding a fresh and satisfying crunch to each bite. Topped with vibrant cilantro, crunchy onions, and a squeeze of zesty lime, this dish is as nutritious as it is flavorful. Whether enjoyed as a hearty stew or paired with keto tortillas for tacos, this savory, slow-cooked meal is perfect for meal prepping or a cozy family dinner. With its blend of bold spices and melt-in-your-mouth beef, Keto Birria is a show-stopping addition to low-carb and ketogenic diets.
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Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 4 medium Dried guajillo chiles
- 2 large Dried ancho chiles
- 2 medium Dried chipotle chiles
- 14 oz Canned diced tomatoes
- 2 tbsp Apple cider vinegar
- 5 large Garlic cloves
- 2 tsp Ground cumin
- 2 tsp Dried oregano
- 1 tsp Ground black pepper
- 1.5 tsp Salt
- 1 medium Cinnamon stick
- 4 cups Beef broth
- 2 tbsp Olive oil
- 2 cups Green cabbage, shredded
- 1 medium Onion, chopped
- 0.5 cup Fresh cilantro, chopped
- 4 pieces Lime wedges
Instructions
Start by removing the stems and seeds from the guajillo, ancho, and chipotle chiles. Place the chiles in a medium saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat and let the chiles soak for about 15 minutes until softened.
In a blender, combine the softened chiles, canned diced tomatoes, apple cider vinegar, garlic cloves, ground cumin, dried oregano, ground black pepper, and salt. Blend until you have a smooth sauce. Set aside.
Cut the beef chuck roast into large chunks, about 3x3 inches. Heat olive oil in a large dutch oven over medium-high heat. Add the beef pieces in batches and brown on all sides. Remove to a plate once browned.
Once all the beef is browned, return it to the dutch oven. Pour the chile sauce over the beef, add the cinnamon stick, and pour in the beef broth. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 3 to 4 hours, or until the beef is extremely tender and shreds easily with a fork.
Remove the cinnamon stick and discard. Shred the beef using two forks and stir to combine it with the sauce.
Serve the birria over shredded green cabbage, with chopped onion and fresh cilantro sprinkled on top. Garnish with lime wedges.
Enjoy your keto birria as a hearty stew or serve it with keto-friendly tortillas for an authentic birria taco experience.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1324 mg | 58% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 5.0 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1223 mg | 26% | |
*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.
