Low Carb Birria Beef
Indulge in the rich, bold flavors of **Low Carb Birria Beef**, a keto-friendly twist on the traditional Mexican dish. This recipe features tender beef chuck roast marinated in a smoky, aromatic blend of guajillo and ancho chiles, garlic, and warming spices like cumin, cinnamon, and cloves. Slowly simmered to perfection in a savory beef broth, the meat becomes irresistibly juicy and fall-apart tender. This dish is as versatile as it is delicious—serve it on its own, paired with low-carb sides like cauliflower rice, or wrapped in crisp lettuce leaves for a satisfying, guilt-free meal. Perfect for cozy dinners or meal prep, this low-carb birria beef is a bold and hearty crowd-pleaser that's packed with authentic Mexican flavors. Keywords: low-carb birria, keto-friendly Mexican recipe, tender beef stew, guajillo chile marinade.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 units Dried guajillo chiles
- 2 units Dried ancho chiles
- 2 tablespoons White vinegar
- 4 units Garlic cloves
- 1 tablespoon Ground cumin
- 1 tablespoon Dried oregano
- 3 units Cloves
- 1 unit Cinnamon stick
- 3 units Bay leaves
- 4 cups Beef broth
- 1 large Onion, chopped
- 0.5 cup Fresh cilantro, chopped
- 2 tablespoons Avocado oil
Instructions
Begin by trimming excess fat from the beef chuck roast and cut it into large chunks.
Season the beef chunks with salt and black pepper, then set aside.
Remove stems and seeds from the guajillo and ancho chiles. Toast them in a dry skillet over medium heat for about 1-2 minutes, until they become aromatic.
Transfer the toasted chiles to a bowl and cover with hot water, allowing them to soak for 10-15 minutes until softened.
Drain the softened chiles and add them to a blender with white vinegar, garlic cloves, ground cumin, dried oregano, cloves, and a bit of beef broth. Blend until smooth to create a marinade paste.
In a large bowl, coat the beef with the chile marinade paste. Let it marinate for at least 1 hour in the refrigerator, or overnight for best results.
In a heavy pot or Dutch oven, heat avocado oil over medium-high heat. Add the marinated beef and sear on all sides until browned.
Stir in the chopped onion, cinnamon stick, bay leaves, and remaining beef broth. Bring to a gentle simmer.
Reduce heat to low, cover the pot, and let it simmer for about 3 hours, or until the beef is tender and easily pulled apart with a fork.
Once cooked, remove the bay leaves and cinnamon stick. Adjust seasoning with more salt and pepper to taste.
Garnish with fresh cilantro before serving. Enjoy this low carb birria beef on its own, or with your choice of low-carb sides like cauliflower rice or wrapped in lettuce leaves.
Nutrition Facts
Calories |
4055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.9 g | 399% | |
| Saturated Fat | 115.1 g | 576% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 9216 mg | 401% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 7.9 g | ||
| Protein | 270.4 g | 541% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 52.0 mg | 289% | |
| Potassium | 6203 mg | 132% | |
*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.
