Keto Beef Birria Tacos
A twist on traditional Mexican birria, this keto version swaps the traditional tortillas for low-carb alternatives and focuses on rich, bold flavors.
Ingredients
- ●2 pounds beef (such as shank or brisket)cut into large pieces
- ●2 tablespoons birria seasoningavailable at most Mexican markets or online
- ●4 cups chicken brothhomemade or store-bought
- ●2 tablespoons tomato pastecanned or fresh
- ●1 cup tomato saucehomemade or store-bought
- ●1 teaspoon mexican oreganodried
- ●2 tablespoons lime juicefreshly squeezed
- ●1/2 cup heavy creamfor serving
- ●1 cup cheddar cheeseshredded, for serving
- ●8-10 low-carb tortillasfor serving
Instructions
- 1
In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat.
- 2
Add the beef and cook until browned on all sides, about 5 minutes.
- 3
Remove the beef from the pot and set aside.
- 4
Add the birria seasoning, chicken broth, tomato paste, tomato sauce, and oregano to the pot.
- 5
Stir to combine and bring the mixture to a boil.
- 6
Return the beef to the pot and cover with a lid.
- 7
Simmer the birria for 2 1/2 hours, or until the meat is tender and falls apart easily.
- 8
Shred the beef with two forks and stir to combine with the sauce.
- 9
Taste and adjust the seasoning as needed.
- 10
Warm the low-carb tortillas according to package instructions.
- 11
Assemble the tacos by spooning the beef and sauce onto a tortilla, followed by a dollop of heavy cream and a sprinkle of shredded cheese.
- 12
Serve immediately and enjoy!
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