Keto Beef Birria Tacos are a flavorful dish made with a mix of spices and dried chiles, perfect for a satisfying dinner. These delightful tacos are not only low in carbs but also packed with authentic flavors that will transport you to the streets of Mexico. With a rich, savory broth and tender beef, it’s a meal you won’t forget. Join me as we explore how to create this delicious dish that everyone will love!

Why You’ll Love This Keto Beef Birria Tacos

This Keto Beef Birria Tacos Recipe is an absolute winner for several reasons. First, it’s a low-carb beef birria taco that satisfies your cravings without the guilt. Second, the use of authentic spices ensures a rich flavor profile that is hard to resist. Third, it’s a great option for meal prep, making your weeknights easier. Plus, with the addition of keto tortillas, you can enjoy traditional birria tacos without the carbs. If you’re looking for a meal that’s both hearty and keto-friendly, this is it!

Ingredients for Keto Beef Birria Tacos

Gather these items:

16 Zero carb street taco sized tortillas
2 Dried ancho chiles
2 Dried Guajillo chiles
2 tbsp Olive Oil
1/2 large Onion (chopped)
3 tsp Minced Garlic
2 tsp Cumin
2 tsp Oregano
1 1/2 tsp Ground Cinnamon
2 tsp Ginger Paste
1 can Fire roasted diced tomatoes (undrained)
2 tsp White Vinegar
1 1/2 cups Beef Broth
1 Bay Leaf
3 pounds Beef Chuck Roast (cut into 3 large pieces)
1/4 large Red Onion (finely chopped)
1 1/2 cups Mexican Quesadilla Melting Cheese
Chopped Cilantro

How to Make Keto Beef Birria Tacos Step-by-Step

Step 1: Slice the dried chiles open, and remove the stem and seeds.
Step 2: Toast the chiles in a skillet over medium low heat for 2-3 minutes.
Step 3: Place the chiles into a bowl of very hot water, and allow them to sit for 30 minutes. Drain well and set aside.
Step 4: Preheat the oven to 325 degrees.
Step 5: Heat the olive oil in a skillet over medium high heat.
Step 6: Season the beef pieces with salt and pepper to taste, and sear evenly on all sides.
Step 7: Place the meat into a dutch oven with the bay leaf.
Step 8: Reduce the skillet’s heat to medium, and stir in the onions. Saute until softened.
Step 9: Mix in the garlic, cumin, oregano, cinnamon and ginger paste, and saute for 30 seconds longer.
Step 10: Pour in the diced tomatoes, vinegar, chiles and broth. Simmer for 5 minutes.
Step 11: Use an immersion blender to puree the sauce. If you do not have an immersion blender, you can cool the sauce slightly before placing it into a blender or food processor to puree.
Step 12: Pour the sauce over the beef in the dutch oven, cover and cook in the oven for 3 hours.
Step 13: Remove the beef, and shred it with two forks.
Step 14: Add some water to the remaining sauce in the dutch oven to thin it out.
Step 15: Heat a large non-stick skillet over medium low heat on the stove.
Step 16: Dip the zero carb tortillas into the consomme, and then place into the skillet.
Step 17: Add a layer of cheese to one side of the tortillas and top with some of the shredded beef.
Step 18: Sprinkle with chopped red onion and cilantro.
Step 19: Fold the other half of the tortilla over the filling to form a taco. Flip, and cook on the other side until crispy.
Step 20: Serve with the remaining consomme on the side for dipping.

Pro Tips for the Best Keto Beef Birria Tacos

Keep these in mind:

Use high-quality beef chuck for the best flavor.
Make sure to toast the chiles to enhance their flavor before soaking them.
For a spicy kick, add some chili powder or jalapeño to the beef.
This dish is perfect for meal prep, as it stores well in the fridge.

Best Ways to Serve Keto Beef Birria Tacos

These tacos are best served hot with a side of consomme for dipping. You can also pair them with fresh avocado slices and a squeeze of lime for extra flavor. Another great addition is a simple salad or coleslaw for a refreshing contrast to the rich tacos. For a real treat, try them with gluten-free Keto Beef Birria Tacos made with almond flour tortillas!

Keto Beef Birria Tacos: A Flavorful Low-Carb Delight - Keto Beef Birria Tacos - main visual representation

How to Store and Reheat Keto Beef Birria Tacos

To store your Keto Beef Birria Tacos, place them in an airtight container in the refrigerator. They last up to 3 days. To reheat, warm them in a skillet over medium heat or in the microwave until heated through. You can even make these tacos ahead of time for a quick weeknight dinner!

Frequently Asked Questions About Keto Beef Birria Tacos

What’s the secret to perfect Keto Beef Birria Tacos?

The secret lies in the quality of the beef and the spices you use. Opt for a well-marbled chuck roast, and don’t skimp on the toasting and soaking of the chiles to maximize flavor.

Can I make Keto Beef Birria Tacos ahead of time?

Yes, you can prepare the beef and sauce ahead of time. Store them separately, and assemble the tacos just before serving for the best texture.

How do I avoid common mistakes with Keto Beef Birria Tacos?

Ensure you don’t rush the cooking process. Slow cooking allows the beef to become tender and absorb all the flavors. Also, make sure the tortillas are fresh and properly heated for the best texture.

Variations of Keto Beef Birria Tacos You Can Try

There are many delicious variations to explore! For a twist, try using different proteins like chicken or pork for your birria. You can also add extra spices for a more flavorful kick, or mix in some shredded vegetables for added nutrition. Remember, these can be made gluten-free Keto Beef Birria Tacos by using alternative flours for the tortillas!

Keto Beef Birria Tacos: A Flavorful Low-Carb Delight - Keto Beef Birria Tacos - additional detail

For more delicious recipes, check out this ciabatta recipe or this spaghetti dish. If you’re interested in meal prep, this beef ragu is a great option!

For more information on the health benefits of spices, you can visit Healthline.

Keto Beef Birria Tacos: A Flavorful Low-Carb Delight

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Keto Beef Birria Tacos are a flavorful dish made with a mix of spices and dried chiles, perfect for a satisfying dinner.

Author: Lisa
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Oven
Cuisine: Mexican
Diet: Keto

Ingredients

Scale

16 Zero carb street taco sized tortillas
2 Dried ancho chiles
2 Dried Guajillo chiles
2 tbsp Olive Oil
1/2 large Onion (chopped)
3 tsp Minced Garlic
2 tsp Cumin
2 tsp Oregano
1 1/2 tsp Ground Cinnamon
2 tsp Ginger Paste
1 can Fire roasted diced tomatoes (undrained)
2 tsp White Vinegar
1 1/2 cups Beef Broth
1 Bay Leaf
3 pounds Beef Chuck Roast (cut into 3 large pieces)
1/4 large Red Onion (finely chopped)
1 1/2 cups Mexican Quesadilla Melting Cheese
Chopped Cilantro

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Instructions

Slice the dried chiles open, and remove the stem and seeds.
Toast the chiles in a skillet over medium low heat for 2-3 minutes.
Place the chiles into a bowl of very hot water, and allow them to sit for 30 minutes. Drain well and set aside.
Preheat the oven to 325 degrees.
Heat the olive oil in a skillet over medium high heat.
Season the beef pieces with salt and pepper to taste, and sear evenly on all sides.
Place the meat into a dutch oven with the bay leaf.
Reduce the skillet’s heat to medium, and stir in the onions. Saute until softened.
Mix in the garlic, cumin, oregano, cinnamon and ginger paste, and saute for 30 seconds longer.
Pour in the diced tomatoes, vinegar, chiles and broth. Simmer for 5 minutes.
Use an immersion blender to puree the sauce. If you do not have an immersion blender, you can cool the sauce slightly before placing it into a blender or food processor to puree.
Pour the sauce over the beef in the dutch oven, cover and cook in the oven for 3 hours.
Remove the beef, and shred it with two forks.
Add some water to the remaining sauce in the dutch oven to thin it out.
Heat a large non-stick skillet over medium low heat on the stove.
Dip the zero carb tortillas into the consomme, and then place into the skillet.
Add a layer of cheese to one side of the tortillas and top with some of the shredded beef.
Sprinkle with chopped red onion and cilantro.
Fold the other half of the tortilla over the filling to form a taco. Flip, and cook on the other side until crispy.
Serve with the remaining consomme on the side for dipping.