Keto Traditional Beef Birria

Savor the rich, smoky flavors of **Keto Traditional Beef Birria**, a low-carb twist on the beloved Mexican classic. This slow-cooked masterpiece combines tender beef chuck roast and bone-in short ribs with a vibrant chili sauce made from guajillo, ancho, and chipotle chilies, creating a depth of flavor that’s both bold and satisfying. Infused with fragrant spices like cumin, cinnamon, and oregano, and simmered in a hearty beef broth, the meat becomes melt-in-your-mouth tender over four hours of gentle cooking. Serve this keto-friendly birria with a ladle of its aromatic broth, fresh cilantro, lime wedges, and crunchy radish slices for garnish. Perfect for a warming soup, taco filling with low-carb tortillas, or as a topping for cauliflower rice, this dish is a flavorful celebration of traditional Mexican cuisine tailored for a keto lifestyle.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 3 pounds Beef chuck roast
• 1 pound Bone-in beef short ribs
• 4 whole Dried guajillo chilies
• 3 whole Dried ancho chilies
• 2 whole Dried chipotle chilies
• 2 tablespoons White vinegar
• 4 cups Beef broth
• 6 whole Garlic cloves
• 1 medium White onion
• 1 cup Canned fire-roasted tomatoes
• 1 teaspoon Ground cumin
• 1 teaspoon Ground oregano
• 0.5 teaspoon Ground cinnamon
• 2 whole Bay leaves
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Avocado oil
• 0.25 cup Fresh cilantro
• 1 whole Fresh lime wedges
• 4 whole Radishes (optional, for garnish)

Directions

Step 1

Remove the stems and seeds from the guajillo, ancho, and chipotle chilies. Place the chilies in a bowl and cover them with hot water to rehydrate for about 15 minutes.

Step 2

While the chilies soak, cut the beef chuck roast into large chunks (about 2-3 inches). Season the beef chuck and short ribs generously with salt and pepper on all sides.

Step 3

In a large pot or Dutch oven, heat the avocado oil over medium-high heat. Sear the beef chunks and short ribs until browned on all sides, working in batches if needed to avoid overcrowding. Remove the seared meat and set aside.

Step 4

Drain the soaked chilies and place them in a blender along with the garlic, white vinegar, fire-roasted tomatoes, cumin, oregano, cinnamon, and 2 cups of beef broth. Blend until smooth, creating a rich and thick chili sauce.

Step 5

Roughly chop the white onion and add it to the pot where the beef was seared. Sauté for about 2 minutes until softened and aromatic.

Step 6

Return the seared beef to the pot and pour the chili sauce over the meat. Add the remaining beef broth, bay leaves, and a pinch more salt if needed. Stir to combine.

Step 7

Reduce the heat to low, cover the pot, and let it simmer for about 3.5 to 4 hours. Stir occasionally to prevent sticking. The beef should become tender and easy to shred.

Step 8

Once fully cooked, remove the beef from the pot and shred it with two forks. Discard the bones. Return the shredded beef to the pot and mix it with the rich birria sauce.

Step 9

Serve the keto beef birria in bowls with a ladle of broth. Garnish with fresh cilantro, sliced radishes (optional), and a squeeze of lime juice. Optionally, you can serve it alongside some low-carb tortillas or use it as a topping for keto-friendly cauliflower rice.

Nutrition Facts

Serving size	(3491.6g)

Amount per serving	% Daily Value*
Calories	5508.8

Total Fat 417.4g	0%
Saturated Fat 158.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1383.5mg	0%
Sodium 7875.8mg	0%
Total Carbohydrate 96.8g	0%
Dietary Fiber 39.4g	0%
Total Sugars 24.2g
Protein 362.4g	0%

Vitamin D 0IU	0%
Calcium 569.8mg	0%
Iron 58.2mg	0%
Potassium 8706.8mg	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: 67.2%

Protein: 25.9%

Carbs: 6.9%