Low Carb Birria
Discover the irresistible flavors of Low Carb Birria, a keto-friendly twist on the traditional Mexican dish known for its rich, smoky, and deeply spiced broth. This recipe features tender chunks of beef chuck roast slow-simmered in a bold blend of guajillo, ancho, and pasilla chiles, garlic, and aromatic spices like cinnamon, cumin, and cloves. The recipe keeps it low carb by serving the savory shredded beef in its flavorful consomé with optional low-carb tortillas or toppings like fresh cilantro, onions, and lime wedges. Perfect for meal prepping or a flavorful family dinner, this satisfying dish delivers authentic taste while fitting seamlessly into your low-carb lifestyle.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 5 pieces dried guajillo chiles, stemmed and seeded
- 3 pieces dried ancho chiles, stemmed and seeded
- 2 pieces dried pasilla chiles, stemmed and seeded
- 4 cups beef broth
- 1 piece cinnamon stick
- 3 pieces whole cloves
- 1 teaspoon black peppercorns
- 6 pieces garlic cloves
- 1 piece white onion, quartered
- 2 tablespoons white vinegar
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 2 cups water
- 1 teaspoon salt
- 2 pieces bay leaves
Instructions
Heat a large pot over medium heat and add the olive oil. Sear the beef chunks on all sides until browned. Remove the beef and set aside.
In the same pot, add the guajillo, ancho, and pasilla chiles and lightly toast for about 2 minutes until they are fragrant.
Transfer the toasted chiles to a bowl and cover them with boiling water. Let them soak for about 15 minutes until softened.
Using a blender, combine the softened chiles, garlic cloves, quartered onion, white vinegar, cumin seeds, oregano, and a half cup of the soaking water. Blend until smooth to create a chile paste.
Pour the chile paste back into the pot and add the seared beef, beef broth, cinnamon stick, cloves, black peppercorns, bay leaves, salt, and water. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot. Allow to simmer for about 3 hours or until the beef is tender and shreds easily with a fork.
Once the beef is cooked, remove the cinnamon stick, cloves, and bay leaves from the broth.
Shred the beef using two forks and return it to the pot, stirring it into the broth. Let it simmer for an additional 15 minutes to absorb all the flavors.
Serve hot in bowls with a side of chopped cilantro, onions, lime wedges, and low-carb tortillas if desired.
Nutrition Facts
Calories |
3086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.8 g | 282% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6552 mg | 285% | |
| Total Carbohydrate | 106.9 g | 39% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 31.3 g | ||
| Protein | 201.3 g | 403% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 5365 mg | 114% | |
*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.
