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Keto Beef Birria Tacos: A Flavorful Low-Carb Delight

Keto Beef Birria Tacos
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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.

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

Instructions

  1. Slice the dried chiles open, and remove the stem and seeds.
  2. Toast the chiles in a skillet over medium low heat for 2-3 minutes.
  3. Place the chiles into a bowl of very hot water, and allow them to sit for 30 minutes. Drain well and set aside.
  4. Preheat the oven to 325 degrees.
  5. Heat the olive oil in a skillet over medium high heat.
  6. Season the beef pieces with salt and pepper to taste, and sear evenly on all sides.
  7. Place the meat into a dutch oven with the bay leaf.
  8. Reduce the skillet’s heat to medium, and stir in the onions. Saute until softened.
  9. Mix in the garlic, cumin, oregano, cinnamon and ginger paste, and saute for 30 seconds longer.
  10. Pour in the diced tomatoes, vinegar, chiles and broth. Simmer for 5 minutes.
  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.
  12. Pour the sauce over the beef in the dutch oven, cover and cook in the oven for 3 hours.
  13. Remove the beef, and shred it with two forks.
  14. Add some water to the remaining sauce in the dutch oven to thin it out.
  15. Heat a large non-stick skillet over medium low heat on the stove.
  16. Dip the zero carb tortillas into the consomme, and then place into the skillet.
  17. Add a layer of cheese to one side of the tortillas and top with some of the shredded beef.
  18. Sprinkle with chopped red onion and cilantro.
  19. Fold the other half of the tortilla over the filling to form a taco. Flip, and cook on the other side until crispy.
  20. Serve with the remaining consomme on the side for dipping.

Notes

    Nutrition

    Find it online: https://yummywords.com/keto-beef-birria-tacos/

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