Low Carb Birria Burrito
Indulge in the bold, authentic flavors of a "Low Carb Birria Burrito," a tantalizing twist on a classic Mexican dish that's perfect for low-carb enthusiasts. This recipe features tender, slow-cooked beef chuck roast infused with the smoky, spicy goodness of guajillo, ancho, and chipotle chiles. Wrapped in soft, low-carb tortillas and layered with melty Oaxaca cheese, fresh cilantro, and a zesty hint of lime, these burritos offer a satisfying combination of rich, savory, and fresh flavors. With just 30 minutes of prep time and a long, slow simmer that transforms the beef into melt-in-your-mouth perfection, this dish is ideal for both weeknight comfort meals and weekend indulgence. Whether you're craving a nutrient-packed dinner or looking for a crowd-pleasing favorite, these birria burritos are a crave-worthy, keto-friendly option that doesn’t compromise on taste.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 4 pieces Dried guajillo chiles
- 2 pieces Dried ancho chiles
- 1 tablespoon Canned chipotle chiles in adobo
- 1 large, quartered White onion
- 4 pieces Garlic cloves
- 2 tablespoons White vinegar
- 2 pieces Bay leaves
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 6 pieces Low-carb tortillas
- 2 cups Shredded Oaxaca or mozzarella cheese
- 0.5 cup, chopped Cilantro
- 2 pieces Lime wedges
Instructions
Prepare the chiles by removing the stems and seeds from the guajillo and ancho chiles. Toast them lightly on a dry skillet over medium heat until fragrant, about 2-3 minutes.
Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for about 20 minutes until they soften.
In a blender, combine the softened chiles, canned chipotle chile with adobo, quartered onion, garlic, vinegar, cumin, oregano, salt, and black pepper. Blend until smooth, adding a little of the soaking water if needed to make a smooth paste.
Season the beef chuck roast with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 8-10 minutes in total.
Pour the blended chile sauce over the beef in the Dutch oven and add the bay leaves. Cover and simmer on low heat for about 3.5 to 4 hours, or until the beef is very tender and can be shredded easily.
Remove the beef from the pot and shred it using two forks. Discard any excess fat.
Warm the low-carb tortillas in a dry skillet over medium heat until pliable.
Assemble the burritos by placing a portion of the shredded beef in the center of each tortilla. Sprinkle with cheese and some chopped cilantro.
Roll the tortillas tightly into burritos, folding the sides in as you roll from one end.
Serve the burritos warm with lime wedges on the side for squeezing over as desired. Enjoy your flavorful low-carb birria burrito!
Nutrition Facts
Calories |
3881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.8 g | 365% | |
| Saturated Fat | 117.1 g | 586% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 8834 mg | 384% | |
| Total Carbohydrate | 147.4 g | 54% | |
| Dietary Fiber | 80.3 g | 287% | |
| Total Sugars | 9.1 g | ||
| Protein | 251.9 g | 504% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2464 mg | 190% | |
| Iron | 39.9 mg | 222% | |
| Potassium | 4771 mg | 102% | |
*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.
