Description
Delicious savory keto birria beef tacos are a perfect low-carb twist on a classic dish.
Ingredients
Scale
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 dried guajillo chiles
- 1 dried ancho chile
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 4 cups beef broth
- 1/4 cup apple cider vinegar
- 2 bay leaves
- 2 tablespoons salt
- 1 teaspoon black pepper
- 10 small corn tortillas (for a low carb option, use lettuce leaves)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add chopped onion and garlic; sauté until translucent.
- Stir in the dried chiles, cumin, oregano, and paprika.
- Add the beef chuck roast and sear on all sides.
- Pour in the beef broth and apple cider vinegar; add bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat to low and cover. Simmer for 3 hours or until the meat is tender.
- Once cooked, shred the beef with two forks.
- Serve in corn tortillas or lettuce leaves with toppings of your choice.
Notes
- For extra flavor, let the beef sit in the broth overnight before serving.
- Can be served with avocado, cilantro, and lime for garnish.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg