Keto Beef Birria Tacos

Savor the rich, bold flavors of Keto Beef Birria Tacos, a low-carb twist on the classic Mexican favorite. Tender, slow-simmered beef chuck roast is infused with a robust blend of dried guajillo, ancho, and chipotle chiles, creating a deep, smoky consommé perfect for dipping. Instead of traditional tortillas, these tacos feature crispy Monterey Jack cheese shells, making them keto-friendly without sacrificing texture or flavor. Garnished with fresh cilantro and served with lime wedges, these tacos are as satisfying as they are flavorful. Whether you're following a ketogenic diet or simply craving a unique culinary experience, these cheese-shell birria tacos are a must-try!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 4

Ingredients

• 2 pounds beef chuck roast
• 4 pieces dried guajillo chiles
• 2 pieces dried ancho chiles
• 1 piece dried chipotle chiles
• 1 large white onion
• 4 large garlic cloves
• 2 tablespoons apple cider vinegar
• 4 cups beef broth
• 0.5 teaspoons ground cinnamon
• 1 teaspoons ground cumin
• 1 teaspoons dried oregano
• 3 pieces bay leaves
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 cups monterey jack cheese
• 0.5 cup fresh cilantro
• 4 pieces lime wedges

Directions

Step 1

Start by trimming any excess fat from the beef chuck roast and cut it into large chunks.

Step 2

Deseed and remove the stems from the guajillo, ancho, and chipotle chiles. Place them in a bowl and cover with hot water. Let them soak for about 15 minutes until softened.

Step 3

While the chiles are soaking, peel and quarter the onion, and peel the garlic cloves.

Step 4

In a blender, add the soaked chiles, onion, garlic, apple cider vinegar, and 1 cup of beef broth. Blend until smooth.

Step 5

Pour the chile mixture through a fine mesh sieve into a large bowl to remove any skins or seeds that didn't blend.

Step 6

Season the beef chunks with salt and pepper. In a large pot or Dutch oven, heat a little oil over medium-high heat and brown the beef on all sides.

Step 7

Once the beef is browned, add the strained chile mixture, remaining 3 cups of beef broth, cinnamon, cumin, oregano, bay leaves, and simmer for about 3-4 hours, until the meat is tender and easily shredded.

Step 8

Once cooked, remove the beef from the pot and shred it with two forks. Return it to the pot to keep warm.

Step 9

To make the cheese shells, heat a non-stick skillet over medium heat. Spread about 1/4 cup of shredded Monterey Jack cheese into a circle. Cook until the edges start to brown and the cheese is bubbling.

Step 10

Carefully remove the cheese shell from the skillet and drape it over a rolling pin or similar object to form a taco shape as it cools.

Step 11

To assemble the tacos, place a generous portion of shredded beef into each cheese shell.

Step 12

Garnish with chopped fresh cilantro and serve with lime wedges and a small bowl of the consommé for dipping.

Nutrition Facts

Serving size	(2508.2g)

Amount per serving	% Daily Value*
Calories	3631.8

Total Fat 275.6g	0%
Saturated Fat 122.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 915.2mg	0%
Sodium 8242.5mg	0%
Total Carbohydrate 81.4g	0%
Dietary Fiber 24.8g	0%
Total Sugars 12.4g
Protein 244.0g	0%

Vitamin D 0IU	0%
Calcium 2049.4mg	0%
Iron 33.9mg	0%
Potassium 4987.8mg	0%

*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.

Source of Calories

Fat: 65.6%

Protein: 25.8%

Carbs: 8.6%