Low Carb Beef Birria Tacos

Dive into the irresistible world of **Low Carb Beef Birria Tacos**, a keto-friendly twist on the traditional Mexican classic! This recipe swaps out tortillas for golden, crispy cheese shells that cradle tender, slow-cooked, chili-infused beef. Infused with the smoky flavors of guajillo, ancho, and arbol chilies, the beef is simmered to perfection in a rich, aromatic sauce spiced with cumin, cinnamon, and cloves. The shredded beef is then nestled in cheese shells, creating the ultimate low-carb taco experience. These tacos are served with their star companion—a flavorful consomé for dipping—making every bite a savory, melt-in-your-mouth triumph. Perfect for taco lovers looking to stay low-carb, these tacos are as indulgent as they are satisfying.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:210 mins

Total Time:240 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 4 dried guajillo chilies
• 2 dried ancho chilies
• 2 dried arbol chilies
• 1 medium white onion
• 5 garlic cloves
• 14.5 ounces canned tomatoes
• 2 tablespoons apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon ground cinnamon
• 3 cloves
• 4 cups beef broth
• 2 bay leaves
• 2 teaspoons salt
• 1 teaspoon black pepper
• 0.5 cup fresh cilantro
• 2 cups shredded Monterey Jack cheese

Directions

Step 1

Start by rehydrating the dried chilies. Remove stems and seeds, and in a bowl, soak the chilies in hot water for 20 minutes until soft.

Step 2

Meanwhile, cut the beef into large chunks and pat dry with paper towels. Season with salt and pepper.

Step 3

Roughly chop the onion and garlic cloves. Set aside.

Step 4

In a blender, combine the rehydrated chilies, chopped onion, garlic, canned tomatoes, and apple cider vinegar. Blend until smooth.

Step 5

Transfer the sauce to a large pot or slow cooker. Stir in cumin, oregano, cinnamon, cloves, beef broth, and add bay leaves.

Step 6

Submerge the beef chunks into the sauce ensuring they're entirely covered. Cover and cook on low for 3-4 hours, or until the beef is tender and shreddable.

Step 7

Once cooked, remove the beef from the sauce and shred using two forks.

Step 8

Strain the sauce into a skillet to make consomé. Bring this to a gentle simmer.

Step 9

To make the cheese shell 'tortillas', preheat a non-stick skillet over medium heat. Add 1/4 cup of shredded cheese, spreading it out into a circle, and cook until the edges are crispy and cheese is golden brown.

Step 10

Carefully remove the cheese shell using a spatula and place it on a plate. Quickly add some shredded beef onto one half and fold the other half over to form a taco.

Step 11

Repeat with remaining cheese and beef.

Step 12

Serve the tacos hot, garnished with cilantro and with a side of consomé for dipping.

Nutrition Facts

Serving size	(2771.1g)

Amount per serving	% Daily Value*
Calories	3666.7

Total Fat 269.3g	0%
Saturated Fat 118.1g	0%
Polyunsaturated Fat 3.6g
Cholesterol 888.6mg	0%
Sodium 10906.3mg	0%
Total Carbohydrate 92.3g	0%
Dietary Fiber 35.8g	0%
Total Sugars 21.4g
Protein 246.9g	0%

Vitamin D 48.0IU	0%
Calcium 2086.0mg	0%
Iron 38.8mg	0%
Potassium 5966.2mg	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: 64.1%

Protein: 26.1%

Carbs: 9.8%