Low Carb Birria Quesadilla
Indulge in the rich, smoky flavors of this Low Carb Birria Quesadilla, a keto-friendly twist on a beloved Mexican classic. Tender, slow-braised beef short ribs and chuck roast are infused with a robust blend of guajillo, ancho, and chipotle chiles before being layered into low-carb tortilla wraps with gooey cheddar cheese. Perfectly crisped in a skillet, each quesadilla is packed with savory, aromatic goodness and served alongside the deeply flavorful birria broth for the ultimate dipping experience. Whether you’re looking for a satisfying low-carb dinner or an impressive appetizer, this recipe is a health-conscious yet decadent take on traditional comfort food.
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Ingredients
- 2 pounds beef short ribs
- 1 pound beef chuck roast
- 4 whole dried guajillo chiles
- 2 whole dried ancho chiles
- 2 whole dried chipotle chiles
- 1 large white onion
- 5 whole garlic cloves
- 14 ounces canned tomatoes
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground cloves
- 3 whole bay leaves
- 4 cups beef broth
- 2 teaspoons salt
- 1 teaspoon pepper
- 0.5 cup fresh cilantro
- 1 cup cheddar cheese, shredded
- 6 pieces low-carb tortilla wraps
Directions
Step 1
Begin by prepping the chiles: remove stems and seeds from the guajillo, ancho, and chipotle chiles. Toast them in a dry skillet over medium heat for about 2-3 minutes until fragrant. Be careful not to burn them.
Step 2
Transfer the toasted chiles to a bowl and cover with hot water. Let them soak for 20 minutes until they are soft.
Step 3
Meanwhile, rough chop the white onion and peel the garlic cloves. Set aside.
Step 4
In a blender, combine the soaked chiles, onion, garlic, canned tomatoes, cumin, oregano, cloves, and a cup of beef broth. Blend until smooth to create the birria marinade.
Step 5
Season the beef short ribs and chuck roast with salt and pepper. In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Brown the meat on all sides, working in batches if necessary.
Step 6
Once the meat is browned, return all the pieces to the pot. Pour the birria marinade over the meat, and add the remaining 3 cups of beef broth and bay leaves.
Step 7
Bring to a simmer, cover, and reduce the heat to low. Allow the meat to braise for about 3-4 hours, or until it is tender and easily shreds with a fork.
Step 8
Remove the beef from the pot and shred it using two forks. Skim off excess oil from the braising liquid and return the shredded meat to the pot to soak in the flavors.
Step 9
To assemble the quesadillas, heat a nonstick skillet over medium heat. Place a low-carb tortilla in the skillet, sprinkle with a portion of the cheddar cheese, followed by some shredded birria beef, and a sprinkle of fresh cilantro.
Step 10
Fold the tortilla and cook on each side for about 2-3 minutes or until the cheese is melted and the tortilla is golden brown.
Step 11
Repeat with the remaining tortillas and filling ingredients.
Step 12
Serve the birria quesadillas warm with a side of the birria broth for dipping. Enjoy your flavorful low-carb birria quesadillas!
Nutrition Facts
| Serving size | (3397.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4900.7 |
| Total Fat 296.4g | 0% |
| Saturated Fat 121.6g | 0% |
| Polyunsaturated Fat 8.6g | |
| Cholesterol 1075.9mg | 0% |
| Sodium 16977.8mg | 0% |
| Total Carbohydrate 230.0g | 0% |
| Dietary Fiber 53.4g | 0% |
| Total Sugars 116.5g | |
| Protein 333.5g | 0% |
| Vitamin D 96.6IU | 0% |
| Calcium 1781.6mg | 0% |
| Iron 46.6mg | 0% |
| Potassium 7547.5mg | 0% |
Source of Calories