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Keto Beef Birria Tacos
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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.
Course Main Course
Cuisine Mexican
Keyword Beef Birria Tacos
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings 8 servings
Calories 455kcal

Equipment

  • Dutch Oven
  • Skillet

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.

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.