American · Dinner
Birria Tacos
Braised Beef Quesatacos (Keto)
Beef chuck braised low and slow in a chili and spice adobo until fork-tender, then shredded and folded into low-carb cheese tortillas that crisp in the rendered fat. Served with a small consomme dip, chopped onion, and cilantro. Sharp heat comes from chili powder, cumin, oregano, and clove.
$7
25 minsPrep
180 minsCook
205 minsTotal
MediumLevel
Nutrition per serving
660Calories
51gProtein
41gFat
15.2gCarbs
3.2gSugar
5.4gFiber
1331mgSodium
160mgChol
15.8gSat Fat
520mgPotassium
280mgCalcium
2.8mgIron
1.2mcgVitamin B12
4.1mgVitamin C
low-carb
gluten-free
high-fiber
protein-rich
keto
Instructions
1
Prep
Pat the beef chuck chunks dry and toss with the chili powder, cumin, oregano, cloves, and salt until evenly coated.
2
Sear
Melt the beef tallow in a heavy pot over medium-high heat and brown the beef chuck in a single layer for 7 minutes until a deep crust forms.
3
Saute
Add the chopped onion and garlic and cook over medium heat for 3 minutes until the onion softens, then stir in tomato paste for 1 minute until brick red.
4
Braise
Pour in the apple cider vinegar and beef stock, scrape the base, cover, and braise over low heat for 2.5 hours until the beef pulls apart easily.
5
Crisp
Shred the beef, reduce the liquid over medium heat 5 minutes into consomme, fill tortillas with mozzarella and beef, fry folded 2 minutes per side until golden.
6
Plate
Transfer the tacos to a plate, scatter with chopped cilantro and onion, and serve the reserved consomme alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck, cut into large chunks
- 2 tbsp2 tbsp chili powder
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp dried oregano
- 1/2 tsp1/2 tsp ground cloves
- 11 onion (140g)
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp apple cider vinegar
- 1 1/2 cup360ml low-sodium beef stock
- 2 tbsp28g beef tallow
- 1 tsp1 tsp salt
- 44 low-carb almond-flour tortillas (60g total)
- 3 oz86g mozzarella
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp onion, to serve
