Low Carb Birria Burrito

Satisfy your cravings without compromising your carb goals with this irresistibly flavorful Low Carb Birria Burrito! Tender, slow-cooked beef chuck roast is infused with a rich, smoky blend of guajillo, ancho, and chipotle chiles, creating a bold and aromatic filling that’s perfectly complemented by gooey melted cheese and vibrant cilantro. Wrapped in low-carb tortillas, this recipe transforms the traditional birria burrito into a guilt-free indulgence. With a melt-in-your-mouth texture and layers of flavor, it’s ideal for meal preps or sharing at taco nights. Serve these hearty burritos with a squeeze of fresh lime for a zesty finishing touch! Perfect for keto-friendly diets and fans of authentic Mexican cuisine, this recipe is a must-try for any occasion.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck roast
• 4 pieces Dried guajillo chiles
• 2 pieces Dried ancho chiles
• 1 tablespoon Canned chipotle chiles in adobo
• 1 large, quartered White onion
• 4 pieces Garlic cloves
• 2 tablespoons White vinegar
• 2 pieces Bay leaves
• 2 teaspoons Ground cumin
• 1 teaspoon Dried oregano
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 6 pieces Low-carb tortillas
• 2 cups Shredded Oaxaca or mozzarella cheese
• 0.5 cup, chopped Cilantro
• 2 pieces Lime wedges

Directions

Step 1

Prepare the chiles by removing the stems and seeds from the guajillo and ancho chiles. Toast them lightly on a dry skillet over medium heat until fragrant, about 2-3 minutes.

Step 2

Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for about 20 minutes until they soften.

Step 3

In a blender, combine the softened chiles, canned chipotle chile with adobo, quartered onion, garlic, vinegar, cumin, oregano, salt, and black pepper. Blend until smooth, adding a little of the soaking water if needed to make a smooth paste.

Step 4

Season the beef chuck roast with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 8-10 minutes in total.

Step 5

Pour the blended chile sauce over the beef in the Dutch oven and add the bay leaves. Cover and simmer on low heat for about 3.5 to 4 hours, or until the beef is very tender and can be shredded easily.

Step 6

Remove the beef from the pot and shred it using two forks. Discard any excess fat.

Step 7

Warm the low-carb tortillas in a dry skillet over medium heat until pliable.

Step 8

Assemble the burritos by placing a portion of the shredded beef in the center of each tortilla. Sprinkle with cheese and some chopped cilantro.

Step 9

Roll the tortillas tightly into burritos, folding the sides in as you roll from one end.

Step 10

Serve the burritos warm with lime wedges on the side for squeezing over as desired. Enjoy your flavorful low-carb birria burrito!

Nutrition Facts

Serving size	(1670.8g)

Amount per serving	% Daily Value*
Calories	3880.9

Total Fat 284.8g	0%
Saturated Fat 117.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 840.4mg	0%
Sodium 8834.0mg	0%
Total Carbohydrate 147.4g	0%
Dietary Fiber 80.3g	0%
Total Sugars 9.1g
Protein 251.9g	0%

Vitamin D 48.0IU	0%
Calcium 2464.5mg	0%
Iron 39.9mg	0%
Potassium 4771.4mg	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: 61.6%

Protein: 24.2%

Carbs: 14.2%