Keto Birria Tacos

he easiest and most delicious Birria Tacos. Enjoy this low carb, keto friendly recipe using keto tortillas and an amazing birria in consommé that the whole family will enjoy!
Prep Time  :  15 minutes 
Cook Time : 45 minutes 
Marinating : 3 hours 
Total Time : 4 hours 
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Servings: 8 serves 
Calories: 191kcal


  • 1 kg beef short ribs or 750g chuck steak, see notes


  • 3 dried guajillo peppers see notes
  • 0.25 cup chipotle peppers in adobo (145g)
  • 0.5 cup tinned tomatoes (145g)
  • 1 tablespoon apple cider vinegar (40g)
  • 1 teaspoon baking soda see notes
  • 3 cloves garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika


  • 1 tablespoon avocado oil or extra-virgin olive oil
  • 1 medium onion finely chopped
  • 1 cinnamon stick
  • 2 bay leaves
  • 0.25 teaspoon garam masala
  • 2 cups beef stock or chicken stock


  • 8 keto tortillas
  • 1 cup shredded Mexican cheese
  • Plenty of lime wedges and fresh coriander leaves



  • Place the guajillo in a small bowl and cover with boiled water. Leave to soak for 15-20 minutes. Remove the thick stem and discard the water before adding to the marinade.
  • Add the marinade ingredients to a food processor including the pre-soaked and softened guajillos. Blend the marinade until smooth. Pour into a large mixing bowl. Add the meat and turn to coat. Marinate for 2-3 hours or overnight.
  • Add the remaining ingredients to the pot including the marinated meat; set to high pressure/45 minutes. If using a slow cooker; set to low heat for 4-6 hours.
  • Natural release the steam and remove the meat. Shred the meat and discard the bones. Taste the sauce and season with salt to taste. See serving suggestions.


  • Separate the meat from the consomme (sauce). Dip a soft tortilla into the consomme and place it into the bottom of the skillet. Fill half with cheese and shredded beef. Close and repeat with 2-3 depending on the size of your skillet.
  • Fry the tacos over medium-high heat. Gently flip after the base is crispy and browned. Serve with lime, coriander, guacamole, and a little salsa in the extra birria sauce for dipping your taco into. (I am such a messy easter that I just pour it over and eat with a knife and fork ????)


  • Place the guajillo in a small bowl and cover with boiled water. Leave to soak for 15-20 minutes.
  • Add the marinade ingredients to the mixer including the pre-soaked and softened guajillo; chop 15 sec/speed 10. Pour into a large mixing bowl. Add the meat and turn to coat. Marinate for 2-3 hours or overnight.
  • Add the oil, onion, and garlic to the mixer; cook 3 min/100°C/speed 1.
  • Insert the blade cover (if using short ribs). Add the remaining ingredients; cook 4hrs/98°C/reverse/stir. Extend cooking time until meat is soft.
  • Remove the meat and shred with 2 forks. Discard the bones. Taste the sauce and season with salt to taste. See serving suggestion above.



MEAT CHOICESI prefer to use meat on the bone to add extra flavour and collagen to the stew. You can use chuck or gravy beef if preferred. If cooking by thermal method boneless beef is better.You can use any budget cut of beef or lamb. This is also delicious with goat meat.

CHILLIESGuajillo chillies are a large smokey Mexican chilli that imparts incredible flavour. If you cannot source them try pasillas, ancho or chipotles in a pinch.

Chipotles in adobo add a more smokey flavour to the stew. They are available in the Mexican cuisine aisle at most supermarkets.


Baking soda is added as a tenderiser only. You can omit if preferred.

I use tinned tomatoes but fresh is fine.


The tortillas are often dipped in the stew to colour and then filled and fried. I use keto tacos as my preferred taco shell. If you are not low carb I recommend corn tortillas over flour ones as the flour tortilla is likely to go all mushy.

These are delicious served with pickled red onions, guacamole, Mexican fried cauliflower rice, or Cilantro Lime Cauliflower Rice.

Leftover birria is also perfect for Birria Tortilla Soup, Birria Ramen or Birria Quesadillas.

This recipe yields approximately 6-8 servings. The actual number of servings will depend on your preferred portion sizes.

To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 6-8. The result will be the weight of one serving.

Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. Actual macros may vary slightly depending on the brands and types of ingredients used.

All recipes have been tested using all of the cooking methods included by various recipe testers. This recipe is prepared exclusively by Megan Ellam @Mad Creations™️. If you are seeing this recipe on another website it is in breach of my copyright and not authorised. You can contact me to report it. No images or content are to be used without my consent.

Store in an airtight container in the fridge for up to 5 days. Alternatively, store in an airtight container and freeze.

The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.


Serving: 1serve | Calories: 191kcal | Carbohydrates: 4g | Protein: 18g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 54mg | Sodium: 292mg | Potassium: 394mg | Fiber: 1g | Sugar: 1g | Vitamin A: 584IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 3mg | Magnesium: 26mg | Net Carbs: 3g

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