Keto Birria Beef

Dive into the flavorful world of *Keto Birria Beef*, a low-carb twist on the traditional Mexican classic that’s perfect for keto enthusiasts! This hearty dish features tender beef chuck roast, slowly simmered in a rich, smoky chili broth made from a vibrant blend of dried guajillo, ancho, and pasilla chilies. Accented with aromatic spices like cumin, cloves, and cinnamon, and brightened with apple cider vinegar, this slow-cooked masterpiece boasts depth and complexity in every bite. Perfect for meal prepping or special occasions, it’s served with fresh cilantro and lime wedges for a refreshing finish. Whether enjoyed as a hearty stew or paired with low-carb tortillas, this keto-friendly birria is a bold and satisfying feast for the senses.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 4 units dried guajillo chilies
• 2 units dried ancho chilies
• 2 units dried pasilla chilies
• 6 units garlic cloves
• 1 medium white onion
• 1 unit cinnamon stick
• 4 units cloves
• 1 teaspoon black peppercorns
• 2 teaspoons dried oregano
• 1 teaspoon cumin seeds
• 2 tablespoons apple cider vinegar
• 4 cups beef broth
• 2 teaspoons sea salt
• 2 tablespoons olive oil
• 3 units bay leaves
• 0.5 cup fresh cilantro
• 4 units lime wedges

Directions

Step 1

Begin by preheating a skillet over medium heat. Toast the guajillo, ancho, and pasilla chilies for about 1-2 minutes or until they become fragrant. Ensure not to burn them.

Step 2

Remove the chilies from the skillet and allow them to cool. Once cooled, remove the stems and seeds.

Step 3

In a small pot, boil 2 cups of water and soak the seeded chilies for about 15 minutes until they are soft.

Step 4

In a blender, add the soaked chilies, garlic cloves, half of the white onion, the cinnamon stick, cloves, black peppercorns, oregano, cumin seeds, and apple cider vinegar. Blend until you get a smooth paste. You might need to add a little of the soaking water to achieve a smooth consistency.

Step 5

Cut the beef chuck roast into large chunks, season with salt, and set aside.

Step 6

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the beef chunks on all sides, about 5 minutes per batch.

Step 7

Add the chili paste to the pot with the beef, ensuring the beef is evenly coated.

Step 8

Pour in the beef broth, remaining white onion half, and bay leaves. Stir well and bring to a boil.

Step 9

Once boiling, reduce the heat to low, cover, and simmer for about 3 to 4 hours or until the beef is tender and shreds easily with a fork.

Step 10

Remove the cinnamon stick and bay leaves from the pot. Taste and adjust seasoning with salt as needed.

Step 11

Serve the Birria Beef in bowls with a sprinkle of fresh cilantro and a lime wedge on the side.

Nutrition Facts

Serving size	(2656.1g)

Amount per serving	% Daily Value*
Calories	4105.7

Total Fat 313.2g	0%
Saturated Fat 115.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1020.6mg	0%
Sodium 9142.8mg	0%
Total Carbohydrate 78.6g	0%
Dietary Fiber 31.2g	0%
Total Sugars 8.4g
Protein 269.9g	0%

Vitamin D 0IU	0%
Calcium 450.2mg	0%
Iron 46.2mg	0%
Potassium 5915.7mg	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: 66.9%

Protein: 25.6%

Carbs: 7.5%