Keto Birria Beef
Experience bold, mouthwatering flavors with this **Keto Birria Beef**, a low-carb twist on the classic Mexican stew. Perfectly tender beef chuck roast is slow-simmered in a rich, aromatic chili sauce made from a trio of dried guajillo, ancho, and pasilla chilies, blended with garlic, cumin, oregano, and a touch of apple cider vinegar for depth. This keto-friendly birria skips the traditional tortillas in favor of serving as a hearty stew, topped with fresh cilantro and brightened with a squeeze of lime. With just 30 minutes of prep and slow-cooked perfection, this dish is ideal for family dinners or meal prep. Whether enjoyed on its own or paired with keto-friendly sides, this recipe delivers authentic flavor while aligning with your low-carb lifestyle.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 4 units dried guajillo chilies
- 2 units dried ancho chilies
- 2 units dried pasilla chilies
- 6 units garlic cloves
- 1 medium white onion
- 1 unit cinnamon stick
- 4 units cloves
- 1 teaspoon black peppercorns
- 2 teaspoons dried oregano
- 1 teaspoon cumin seeds
- 2 tablespoons apple cider vinegar
- 4 cups beef broth
- 2 teaspoons sea salt
- 2 tablespoons olive oil
- 3 units bay leaves
- 0.5 cup fresh cilantro
- 4 units lime wedges
Instructions
Begin by preheating a skillet over medium heat. Toast the guajillo, ancho, and pasilla chilies for about 1-2 minutes or until they become fragrant. Ensure not to burn them.
Remove the chilies from the skillet and allow them to cool. Once cooled, remove the stems and seeds.
In a small pot, boil 2 cups of water and soak the seeded chilies for about 15 minutes until they are soft.
In a blender, add the soaked chilies, garlic cloves, half of the white onion, the cinnamon stick, cloves, black peppercorns, oregano, cumin seeds, and apple cider vinegar. Blend until you get a smooth paste. You might need to add a little of the soaking water to achieve a smooth consistency.
Cut the beef chuck roast into large chunks, season with salt, and set aside.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the beef chunks on all sides, about 5 minutes per batch.
Add the chili paste to the pot with the beef, ensuring the beef is evenly coated.
Pour in the beef broth, remaining white onion half, and bay leaves. Stir well and bring to a boil.
Once boiling, reduce the heat to low, cover, and simmer for about 3 to 4 hours or until the beef is tender and shreds easily with a fork.
Remove the cinnamon stick and bay leaves from the pot. Taste and adjust seasoning with salt as needed.
Serve the Birria Beef in bowls with a sprinkle of fresh cilantro and a lime wedge on the side.
Nutrition Facts
Calories |
4063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.4 g | 395% | |
| Saturated Fat | 114.5 g | 572% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 8317 mg | 362% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 20.3 g | ||
| Protein | 268.8 g | 538% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 42.2 mg | 234% | |
| Potassium | 5635 mg | 120% | |
*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.
