With two types of dried chiles and a bold mix of spices, keto beef birria tacos are a memorable dinner that you’ll want to make again.
What Are Beef Birria Tacos
Have you ever heard of birria tacos? The word birria refers to a Mexican meat stew that originated in Jalisco, Mexico.
So when you cook meat slowly in a vibrant broth and then shred it, you can make a birria taco. The secret is to let the meat soak up a bunch of spices and flavors and cook until it’s really tender.
If you love tender, juicy, flavorful beef, then you’ll adore these tacos! The steak takes three hours to cook in the oven.
Give yourself plenty of time to let it fully cook. All of this cooking time is worth it.
When it’s finished, all the flavors will infuse into the meat and it will shred so easily.
Keto Beef Birria Tacos
The slow roasted beef chuck roast has so much flavor that you won’t need to add a ton of toppings to these tacos! But the meat isn’t even the only amazing things about these tacos.
I also fried the tortillas by dipping them in some consomme, adding the steak and cheese, and then letting them fry in a skillet.
This meal will elevate your Taco Tuesday to new heights. In fact, you might not want to go back to boring plain ground beef tacos ever again.
When you fry the beef birria tacos, they become deliciously crispy and they are so much fun to eat.
Best Keto Tortillas
Birria tacos are traditionally served in corn tortillas. But we all know that corn tortillas are not keto-friendly.
I suggest finding and using your favorite brand of keto-friendly tortillas. Just make sure that whatever brand you use has street taco sized tortillas.
This is the size that is easiest to use when you’re frying them on the stove. My favorite brand of tortillas is from Mission brand.
I love that they have an authentic flavor and texture. Plus, you can get them in a variety of different flavors and they sell them at almost every grocery store in the nation.
What To Eat With Tacos
Serve the birria tacos with your favorite Mexican sides (as long as they’re low-carb). I have a bunch of ideas you can use.
Start out with some keto Mexican street cauliflower. They are roasted to perfection or stick with a classic recipe and make keto Mexican cauliflower rice or add a cold bold of keto aguachile to the table.
Other fantastic low-carb sides include low-carb stuffed avocado and cowboy caviar and even some creamy taco soup. Yum!
Go as fancy or as quick as you like! You can’t beat a simple chopped salad, either.
Then, for dessert, serve some crispy keto churros are the perfect treat.
How To Store Cooked Steak
We all know what a disaster it is when you try to store fully-stuffed tacos in the fridge. If you want to save the leftovers for your weekly meal prep, store each part of the tacos separately.
The best way to store cooked steak or beef birria is to put it in an airtight container. Keep it in the refrigerator and eat it within three days.
I don’t recommend freezing the cooked steak. It’s safe to eat if you freeze and then thaw it but I think that it mutes the flavors of the steak a bit and I prefer the full-bodied flavors of the freshly cooked beef birria.
Keto Beef Birria Tacos Recipe
Below are the ingredients and step by step pictures that you’ll need to make these delicious keto beef birria tacos. Exact measurements and instructions are located in the printable recipe card at the bottom of this post.
Prep Time: 25 minutes
Cook Time: 3 hours
Servings: 8
Net Carbs: 4 net carbs per serving
Ingredients:
Zero carb street taco sized tortillas
Dried ancho chiles
Dried Guajillo chiles
Olive oil
Onion
Minced garlic
Cumin
Oregano
Ground cinnamon
Ginger paste
Fire roasted diced tomatoes undrained
White vinegar
Beef broth
Bay leaf
Beef Chuck Roast cut into 3 large pieces
Red onion
Mexican quesadilla melting cheese
Cilantro
Salt and pepper
Instructions:
Slice the dried chiles open, and remove the stem and seeds.
Toast the chiles in a skillet over medium low heat for 2-3 minutes.
Place the chiles into a bowl of very hot water, and allow them to sit for 30 minutes. Drain well and set aside.
Preheat the oven to 325 degrees.
Heat the olive oil in a skillet over medium high heat.
Season the beef pieces with salt and pepper to taste, and sear evenly on all sides.
Place the meat into a dutch oven with the bay leaf.
Reduce the skillet’s heat to medium, and stir in the onions. Saute until softened.
Mix in the garlic, cumin, oregano, cinnamon and ginger paste, and saute for 30 seconds longer.
Pour in the diced tomatoes, vinegar, chiles and broth. Simmer for 5 minutes.
Use an immersion blender to puree the sauce. If you do not have an immersion blender, you can cool the sauce slightly before placing it into a blender or food processor to puree.
Pour the sauce over the beef in the dutch oven, cover and cook in the oven for 3 hours.
Remove the beef, and shred it with two forks.
Add some water to the remaining sauce in the dutch oven to thin it out.
Heat a large non-stick skillet over medium low heat on the stove.
Dip the zero carb tortillas into the consomme, and then place into the skillet.
Add a layer of cheese to one side of the tortillas and top with some of the shredded beef.
Sprinkle with chopped red onion and cilantro. Fold the other half of the tortilla over the filling to form a taco.
Flip, and cook on the other side until crispy.
Serve with the remaining consomme on the side for dipping.
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Keto Beef Birria Tacos
With two types of dried chiles and a bold mix of spices, keto beef birria tacos are a memorable dinner that you'll want to make again.
Ingredients
- 16 Zero carb street taco sized tortillas
- 2 Dried ancho chiles
- 2 Dried Guajillo chiles
- 2 tbsp Olive Oil
- 1/2 large Onion chopped
- 3 tsp Minced Garlic
- 2 tsp Cumin
- 2 tsp Oregano
- 1 1/2 tsp Ground Cinnamon
- 2 tsp Ginger Paste
- 1 can Fire roasted diced tomatoes undrained
- 2 tsp White Vinegar
- 1 1/2 cups Beef Broth
- 1 Bay Leaf
- 3 pounds Beef Chuck Roast cut into 3 large pieces
- 1/4 large Red Onion finely chopped
- 1 1/2 cups Mexican Quesadilla Melting Cheese
- Chopped Cilantro
Instructions
-
Slice the dried chiles open, and remove the stem and seeds.
-
Toast the chiles in a skillet over medium low heat for 2-3 minutes.
-
Place the chiles into a bowl of very hot water, and allow them to sit for 30 minutes. Drain well and set aside.
-
Preheat the oven to 325 degrees.
-
Heat the olive oil in a skillet over medium high heat.
-
Season the beef pieces with salt and pepper to taste, and sear evenly on all sides.
-
Place the meat into a dutch oven with the bay leaf.
-
Reduce the skillet’s heat to medium, and stir in the onions. Saute until softened.
-
Mix in the garlic, cumin, oregano, cinnamon and ginger paste, and saute for 30 seconds longer.
-
Pour in the diced tomatoes, vinegar, chiles and broth. Simmer for 5 minutes.
-
Use an immersion blender to puree the sauce. If you do not have an immersion blender, you can cool the sauce slightly before placing it into a blender or food processor to puree.
-
Pour the sauce over the beef in the dutch oven, cover and cook in the oven for 3 hours.
-
Remove the beef, and shred it with two forks.
-
Add some water to the remaining sauce in the dutch oven to thin it out.
-
Heat a large non-stick skillet over medium low heat on the stove.
-
Dip the zero carb tortillas into the consomme, and then place into the skillet.
-
Add a layer of cheese to one side of the tortillas and top with some of the shredded beef.
-
Sprinkle with chopped red onion and cilantro.
-
Fold the other half of the tortilla over the filling to form a taco. Flip, and cook on the other side until crispy.
-
Serve with the remaining consomme on the side for dipping.
Recipe Notes
Calories: 455 Net Carbs: 4 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Taco Recipes
If you enjoyed these spicy keto birria tacos, here are some more keto taco recipes you should make next.
