Keto Traditional Beef Birria
Dive into the robust flavors of Keto Traditional Beef Birria, a low-carb rendition of the classic Mexican dish perfect for keto enthusiasts! This recipe features juicy beef chuck roast and tender bone-in short ribs, simmered in a rich, smoky chili sauce made from rehydrated guajillo, ancho, and chipotle chilies. Aromatic spices like cumin, cinnamon, and oregano enhance the vibrant broth, while fire-roasted tomatoes and garlic add depth and complexity. Slowly cooked to perfection, the beef becomes irresistibly tender and shreds easily, making it ideal for serving in bowls with plenty of flavorful broth. Garnish with fresh cilantro, lime wedges, and crunchy radishes for a refreshing touch, or pair with low-carb tortillas to elevate your keto meal experience. Simple yet authentically bold, this dish is a crowd-pleaser that’s as comforting as it is satisfying.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 pound Bone-in beef short ribs
- 4 whole Dried guajillo chilies
- 3 whole Dried ancho chilies
- 2 whole Dried chipotle chilies
- 2 tablespoons White vinegar
- 4 cups Beef broth
- 6 whole Garlic cloves
- 1 medium White onion
- 1 cup Canned fire-roasted tomatoes
- 1 teaspoon Ground cumin
- 1 teaspoon Ground oregano
- 0.5 teaspoon Ground cinnamon
- 2 whole Bay leaves
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Avocado oil
- 0.25 cup Fresh cilantro
- 1 whole Fresh lime wedges
- 4 whole Radishes (optional, for garnish)
Instructions
Remove the stems and seeds from the guajillo, ancho, and chipotle chilies. Place the chilies in a bowl and cover them with hot water to rehydrate for about 15 minutes.
While the chilies soak, cut the beef chuck roast into large chunks (about 2-3 inches). Season the beef chuck and short ribs generously with salt and pepper on all sides.
In a large pot or Dutch oven, heat the avocado oil over medium-high heat. Sear the beef chunks and short ribs until browned on all sides, working in batches if needed to avoid overcrowding. Remove the seared meat and set aside.
Drain the soaked chilies and place them in a blender along with the garlic, white vinegar, fire-roasted tomatoes, cumin, oregano, cinnamon, and 2 cups of beef broth. Blend until smooth, creating a rich and thick chili sauce.
Roughly chop the white onion and add it to the pot where the beef was seared. Sauté for about 2 minutes until softened and aromatic.
Return the seared beef to the pot and pour the chili sauce over the meat. Add the remaining beef broth, bay leaves, and a pinch more salt if needed. Stir to combine.
Reduce the heat to low, cover the pot, and let it simmer for about 3.5 to 4 hours. Stir occasionally to prevent sticking. The beef should become tender and easy to shred.
Once fully cooked, remove the beef from the pot and shred it with two forks. Discard the bones. Return the shredded beef to the pot and mix it with the rich birria sauce.
Serve the keto beef birria in bowls with a ladle of broth. Garnish with fresh cilantro, sliced radishes (optional), and a squeeze of lime juice. Optionally, you can serve it alongside some low-carb tortillas or use it as a topping for keto-friendly cauliflower rice.
Nutrition Facts
Calories |
5509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 417.4 g | 535% | |
| Saturated Fat | 158.4 g | 792% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1384 mg | 461% | |
| Sodium | 7876 mg | 342% | |
| Total Carbohydrate | 96.8 g | 35% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 24.2 g | ||
| Protein | 362.4 g | 725% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 58.2 mg | 323% | |
| Potassium | 8707 mg | 185% | |
*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.
