Low Carb Birria

Savor the rich, bold flavors of **Low Carb Birria**, a healthier take on the traditional Mexican classic. This dish features tender chunks of seared beef simmered slowly in a fragrant, smoky broth made with a trio of dried chiles—guajillo, ancho, and pasilla—blended with garlic, cumin, and warming spices like cinnamon and cloves. The result is a deeply flavorful and satisfying stew that's completely keto-friendly. Perfect for cozy nights, this low-carb birria can be served as a hearty soup or paired with low-carb tortillas for tacos bursting with authentic flavor. Garnish with fresh cilantro, diced onions, and a squeeze of lime for the ultimate finishing touch. Whether you're following a low-carb lifestyle or simply looking for a vibrant, slow-cooked meal, this recipe is a must-try!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast, cut into chunks
• 2 tablespoons olive oil
• 5 pieces dried guajillo chiles, stemmed and seeded
• 3 pieces dried ancho chiles, stemmed and seeded
• 2 pieces dried pasilla chiles, stemmed and seeded
• 4 cups beef broth
• 1 piece cinnamon stick
• 3 pieces whole cloves
• 1 teaspoon black peppercorns
• 6 pieces garlic cloves
• 1 piece white onion, quartered
• 2 tablespoons white vinegar
• 1 teaspoon cumin seeds
• 1 teaspoon dried oregano
• 2 cups water
• 1 teaspoon salt
• 2 pieces bay leaves

Directions

Step 1

Heat a large pot over medium heat and add the olive oil. Sear the beef chunks on all sides until browned. Remove the beef and set aside.

Step 2

In the same pot, add the guajillo, ancho, and pasilla chiles and lightly toast for about 2 minutes until they are fragrant.

Step 3

Transfer the toasted chiles to a bowl and cover them with boiling water. Let them soak for about 15 minutes until softened.

Step 4

Using a blender, combine the softened chiles, garlic cloves, quartered onion, white vinegar, cumin seeds, oregano, and a half cup of the soaking water. Blend until smooth to create a chile paste.

Step 5

Pour the chile paste back into the pot and add the seared beef, beef broth, cinnamon stick, cloves, black peppercorns, bay leaves, salt, and water. Stir to combine.

Step 6

Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot. Allow to simmer for about 3 hours or until the beef is tender and shreds easily with a fork.

Step 7

Once the beef is cooked, remove the cinnamon stick, cloves, and bay leaves from the broth.

Step 8

Shred the beef using two forks and return it to the pot, stirring it into the broth. Let it simmer for an additional 15 minutes to absorb all the flavors.

Step 9

Serve hot in bowls with a side of chopped cilantro, onions, lime wedges, and low-carb tortillas if desired.

Nutrition Facts

Serving size	(2775.1g)

Amount per serving	% Daily Value*
Calories	3086.1

Total Fat 219.8g	0%
Saturated Fat 79.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 6552.0mg	0%
Total Carbohydrate 106.9g	0%
Dietary Fiber 31.8g	0%
Total Sugars 31.3g
Protein 201.3g	0%

Vitamin D 0IU	0%
Calcium 448.9mg	0%
Iron 37.7mg	0%
Potassium 5364.9mg	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: 61.6%

Protein: 25.1%

Carbs: 13.3%