Low Carb Beef Birria Tacos
Dive into the bold and smoky flavors of these **Low Carb Beef Birria Tacos**, a guilt-free twist on the classic Mexican dish! Perfectly tender, slow-cooked beef simmers in a rich blend of dried chilies, aromatic spices, and savory broth, creating a mouthwatering filling that’s both keto-friendly and packed with authentic flavor. Instead of tortillas, these tacos feature crispy, golden shells made entirely of melted Monterey Jack cheese, delivering a satisfying crunch in every bite. Served with a warm, flavorful consomé for dipping and topped with fresh cilantro, these tacos are a low-carb dream that doesn’t skimp on indulgence. Ideal for entertaining or satisfying a comfort-food craving, these tacos bring creative flair to your keto recipe collection.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 2 dried arbol chilies
- 1 medium white onion
- 5 garlic cloves
- 14.5 ounces canned tomatoes
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cinnamon
- 3 cloves
- 4 cups beef broth
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cup fresh cilantro
- 2 cups shredded Monterey Jack cheese
Instructions
Start by rehydrating the dried chilies. Remove stems and seeds, and in a bowl, soak the chilies in hot water for 20 minutes until soft.
Meanwhile, cut the beef into large chunks and pat dry with paper towels. Season with salt and pepper.
Roughly chop the onion and garlic cloves. Set aside.
In a blender, combine the rehydrated chilies, chopped onion, garlic, canned tomatoes, and apple cider vinegar. Blend until smooth.
Transfer the sauce to a large pot or slow cooker. Stir in cumin, oregano, cinnamon, cloves, beef broth, and add bay leaves.
Submerge the beef chunks into the sauce ensuring they're entirely covered. Cover and cook on low for 3-4 hours, or until the beef is tender and shreddable.
Once cooked, remove the beef from the sauce and shred using two forks.
Strain the sauce into a skillet to make consomé. Bring this to a gentle simmer.
To make the cheese shell 'tortillas', preheat a non-stick skillet over medium heat. Add 1/4 cup of shredded cheese, spreading it out into a circle, and cook until the edges are crispy and cheese is golden brown.
Carefully remove the cheese shell using a spatula and place it on a plate. Quickly add some shredded beef onto one half and fold the other half over to form a taco.
Repeat with remaining cheese and beef.
Serve the tacos hot, garnished with cilantro and with a side of consomé for dipping.
Nutrition Facts
Calories |
3667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.3 g | 345% | |
| Saturated Fat | 118.1 g | 590% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 10906 mg | 474% | |
| Total Carbohydrate | 92.3 g | 34% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 21.4 g | ||
| Protein | 246.9 g | 494% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2086 mg | 160% | |
| Iron | 38.8 mg | 216% | |
| Potassium | 5966 mg | 127% | |
*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.
