Embark on a culinary journey with our Ultimate Keto Birria Tacos! Whether you prefer the convenience of a Slow Cooker, the speed of an Instant Pot, or the traditional charm of the Stovetop, this recipe guarantees a mouthwatering experience. Crafted with love and attention to detail, these low-carb tacos feature tender boneless chuck roast enveloped in a rich, aromatic birria sauce. The magic doesn’t stop there – we’ve also whipped up a delightful keto-friendly cheddar cheese tortilla that’s a breeze to make. Join us as we unveil the secrets to creating this flavorful masterpiece.

Ingredients Needed:

Boneless chuck roast

Dried guajillo chiles

Dried ancho chiles

Roma tomatoes

Onion

Garlic

Cinnamon stick

Bay leaf

Dried oregano

Ground cumin

Dried thyme

Salt and pepper

Beef broth

Corn tortillas

Onion

Cilantro

Cheddar or Mexican blend cheese

Lime wedges

How to Make the Ultimate Keto Birria Tacos

Stovetop Birria Meat Directions:

Spray a large pot with olive oil and heat over medium heat.

Brown the beef on all sides, then transfer to a plate.

In the same pot, add chilies, tomatoes, and onion. Cook for 5 minutes, then cover with beef broth and bring to a simmer.

Add garlic, cinnamon, bay leaf, oregano, cumin, thyme, salt, and pepper. Simmer for 10 minutes.

Remove cinnamon and bay leaf, then blend the contents until smooth using an immersion blender or transfer to a blender.

Return the beef to the pot, simmer until tender (about 3 hours), then shred with two forks.

Reserve the birria taco sauce consommé for the tacos.

Crockpot Birria Meat Directions:

In a slow cooker, combine beef, chilies, tomatoes, onion, beef broth, garlic, cinnamon, bay leaf, oregano, cumin, thyme, salt, and pepper.

Cover and cook on LOW for 6-8 hours or HIGH for 3-5 hours.

Shred the meat, discard cinnamon and bay leaf, and blend the contents until smooth.

Pour 1/4-1/2 cup birria consommé over shredded beef and mix well.

Reserve the remaining birria consommé for making tacos.

How to Make Birria Tacos:

Preheat the oven to 200 degrees and place a rimmed baking sheet on the middle rack.

Heat a large skillet over medium heat.

Dip a tortilla into the birria consommé using tongs, then place it on the hot skillet.

Top with shredded beef, cheese, and cilantro.

Fold the tortilla and fry for about one minute on each side until crispy.

Keep the taco warm in the oven and repeat the steps with remaining tortillas.

Serve hot with lime wedges and birria consommé for dipping.

FAQs:

Q1: Can I use a different cut of beef for this recipe?

A1: While boneless chuck roast is recommended for its tenderness, you can experiment with other cuts like brisket or beef shank for a unique twist.

Q2: Is it necessary to use both guajillo and ancho chiles?

A2: Yes, the combination of guajillo and ancho chiles imparts a complex flavor profile to the birria sauce. Feel free to adjust the ratio based on your spice preference.

Q3: Can I make the cheddar cheese tortillas in advance?

A3: Absolutely! Prepare the cheddar cheese tortillas in advance and store them in an airtight container. Reheat gently before serving for optimal taste and texture.

Q4: Can I freeze the birria consommé for later use?

A4: Yes, the birria consommé freezes well. Store it in freezer-safe containers, and thaw it in the refrigerator before reheating.