Low Carb Birria Quesadilla
Savor the bold and smoky flavors of this Low Carb Birria Quesadilla, a vibrant twist on the classic dish, perfect for keto and low-carb lifestyles. Tender beef, slow-braised in a rich, chile-infused marinade featuring guajillo, ancho, and chipotle peppers, is paired with melted cheddar cheese and folded into low-carb tortillas. The result? A crispy, cheesy quesadilla that’s irresistibly satisfying. This recipe offers an authentic birria experience with all the robust spice and depth, served with a side of its savory broth for dipping. Ideal for meal prep or a crowd-pleasing weeknight dinner, this dish delivers maximum flavor with minimal carbs, all while keeping your taste buds delighted.
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Recipe Information
Ingredients
- 2 pounds beef short ribs
- 1 pound beef chuck roast
- 4 whole dried guajillo chiles
- 2 whole dried ancho chiles
- 2 whole dried chipotle chiles
- 1 large white onion
- 5 whole garlic cloves
- 14 ounces canned tomatoes
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground cloves
- 3 whole bay leaves
- 4 cups beef broth
- 2 teaspoons salt
- 1 teaspoon pepper
- 0.5 cup fresh cilantro
- 1 cup cheddar cheese, shredded
- 6 pieces low-carb tortilla wraps
Instructions
Begin by prepping the chiles: remove stems and seeds from the guajillo, ancho, and chipotle chiles. Toast them in a dry skillet over medium heat for about 2-3 minutes until fragrant. Be careful not to burn them.
Transfer the toasted chiles to a bowl and cover with hot water. Let them soak for 20 minutes until they are soft.
Meanwhile, rough chop the white onion and peel the garlic cloves. Set aside.
In a blender, combine the soaked chiles, onion, garlic, canned tomatoes, cumin, oregano, cloves, and a cup of beef broth. Blend until smooth to create the birria marinade.
Season the beef short ribs and chuck roast with salt and pepper. In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Brown the meat on all sides, working in batches if necessary.
Once the meat is browned, return all the pieces to the pot. Pour the birria marinade over the meat, and add the remaining 3 cups of beef broth and bay leaves.
Bring to a simmer, cover, and reduce the heat to low. Allow the meat to braise for about 3-4 hours, or until it is tender and easily shreds with a fork.
Remove the beef from the pot and shred it using two forks. Skim off excess oil from the braising liquid and return the shredded meat to the pot to soak in the flavors.
To assemble the quesadillas, heat a nonstick skillet over medium heat. Place a low-carb tortilla in the skillet, sprinkle with a portion of the cheddar cheese, followed by some shredded birria beef, and a sprinkle of fresh cilantro.
Fold the tortilla and cook on each side for about 2-3 minutes or until the cheese is melted and the tortilla is golden brown.
Repeat with the remaining tortillas and filling ingredients.
Serve the birria quesadillas warm with a side of the birria broth for dipping. Enjoy your flavorful low-carb birria quesadillas!
Nutrition Facts
Calories |
4901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.4 g | 380% | |
| Saturated Fat | 121.6 g | 608% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 1076 mg | 359% | |
| Sodium | 16978 mg | 738% | |
| Total Carbohydrate | 230.0 g | 84% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 116.5 g | ||
| Protein | 333.5 g | 667% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1782 mg | 137% | |
| Iron | 46.6 mg | 259% | |
| Potassium | 7548 mg | 161% | |
*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.
