Keto Birria

Warm your taste buds with this flavor-packed Keto Birria—a low-carb twist on the traditional Mexican dish that's perfect for keto enthusiasts. This rich and aromatic recipe features succulent beef chuck roast slow-cooked in a deeply spiced chile-tomato sauce made with guajillo, ancho, and chipotle chiles. Infused with warm notes of cumin, oregano, and cinnamon, the birria simmers to perfection, creating tender, juicy meat that’s bursting with bold flavors. Served over a bed of crunchy shredded cabbage and topped with fresh cilantro, crisp onions, and a squeeze of lime, this keto-friendly version skips the tortillas but keeps all the authentic flair. Whether enjoyed as a hearty stew or atop keto tortillas, this dish is sure to be a star of your dinner menu!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 3 lbs Beef chuck roast
• 4 medium Dried guajillo chiles
• 2 large Dried ancho chiles
• 2 medium Dried chipotle chiles
• 14 oz Canned diced tomatoes
• 2 tbsp Apple cider vinegar
• 5 large Garlic cloves
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• 1 tsp Ground black pepper
• 1.5 tsp Salt
• 1 medium Cinnamon stick
• 4 cups Beef broth
• 2 tbsp Olive oil
• 2 cups Green cabbage, shredded
• 1 medium Onion, chopped
• 0.5 cup Fresh cilantro, chopped
• 4 pieces Lime wedges

Directions

Step 1

Start by removing the stems and seeds from the guajillo, ancho, and chipotle chiles. Place the chiles in a medium saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat and let the chiles soak for about 15 minutes until softened.

Step 2

In a blender, combine the softened chiles, canned diced tomatoes, apple cider vinegar, garlic cloves, ground cumin, dried oregano, ground black pepper, and salt. Blend until you have a smooth sauce. Set aside.

Step 3

Cut the beef chuck roast into large chunks, about 3x3 inches. Heat olive oil in a large dutch oven over medium-high heat. Add the beef pieces in batches and brown on all sides. Remove to a plate once browned.

Step 4

Once all the beef is browned, return it to the dutch oven. Pour the chile sauce over the beef, add the cinnamon stick, and pour in the beef broth. Stir to combine.

Step 5

Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 3 to 4 hours, or until the beef is extremely tender and shreds easily with a fork.

Step 6

Remove the cinnamon stick and discard. Shred the beef using two forks and stir to combine it with the sauce.

Step 7

Serve the birria over shredded green cabbage, with chopped onion and fresh cilantro sprinkled on top. Garnish with lime wedges.

Step 8

Enjoy your keto birria as a hearty stew or serve it with keto-friendly tortillas for an authentic birria taco experience.

Nutrition Facts

Serving size	(3282.3g)

Amount per serving	% Daily Value*
Calories	4311.1

Total Fat 324.4g	0%
Saturated Fat 118.5g	0%
Polyunsaturated Fat 6.1g
Cholesterol 1028.5mg	0%
Sodium 8562.6mg	0%
Total Carbohydrate 98.1g	0%
Dietary Fiber 40.2g	0%
Total Sugars 27.8g
Protein 277.1g	0%

Vitamin D 0IU	0%
Calcium 680.1mg	0%
Iron 53.4mg	0%
Potassium 7279.4mg	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: 66.0%

Protein: 25.1%

Carbs: 8.9%