Mexican · Dinner
Beef Stew Tacos (Keto)
Slow-braised beef chuck simmered with tomato, cumin, and chipotle until fork-tender, spooned into warm low-carb cheese-shell tortillas, and topped with avocado, cotija, and cilantro. The braise relies on beef stock and gentle heat rather than starch, keeping the filling keto-friendly while staying rooted in Mexican stewing technique.
$5
15 minsPrep
115 minsCook
130 minsTotal
MediumLevel
Nutrition per serving
628Calories
48.3gProtein
42.6gFat
13.9gCarbs
5.2gSugar
4.1gFiber
1487mgSodium
178mgChol
19.1gSat Fat
1180mgPotassium
480mgCalcium
5.4mgIron
4.9mcgVitamin B12
11mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Cut beef chuck into 1-inch cubes and pat dry. Dice onion, mince garlic, and chop chipotle. Shred Monterey Jack and slice avocado.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown beef cubes on all sides for 5 minutes until a deep crust forms.
3
Sweat
Add onion and garlic to the pot over medium heat and cook for 3 minutes until translucent and soft.
4
Braise
Add canned tomatoes, chipotle, cumin, smoked paprika, bay leaf, and beef stock. Simmer covered over medium-low for 1.5 to 2 hours until beef is fork-tender.
5
Reduce
Uncover and simmer over medium heat for 10 minutes until sauce coats the back of a spoon.
6
Crisp
Sprinkle Monterey Jack in a thin round in a nonstick skillet over medium heat. Cook 2 minutes until lacy, rest 1 minute, then lift as a tortilla.
7
Rest
Let beef stew sit off heat for 5 minutes so sauce settles and thickens.
8
Build
Spoon braised beef into two cheese-shell tortillas and top with avocado slices and crumbled cotija.
9
Plate
Scatter cilantro over tacos and serve with lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 11 onion
- 4 cloves4 cloves garlic
- 2/3 cup160g canned tomatoes
- 2 tbsp2 tbsp chipotle in adobo
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 22 bay leaf
- 2/3 cup160ml beef stock
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 oz112g Monterey Jack cheese
- 11 avocado
- 1.4 oz40g cotija cheese
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
