Birria de Res Tacos

About

Do you feel like you’re missing out on the tastiest food trends? You’ll be shocked at how similar this Keto Birria and Tacos recipe is to the authentic recipes you’ve seen on social media! Seer whole chuck roast before cooking it down in a Crock Pot with a spicy broth made of whole dried chilis and sweet onion. While classic Birria tacos include flour tortillas fried to a crisp with a layer of cheese, Keto tortillas are made with just crispy crunchy cheddar cheese! These zero-carb tortilla shells can hold your shredded Birria beef and any taco toppings like Keto guacamole, sour cream, salsa, or chopped cilantro. Anticipate a messy meal! You won’t be able to stop dipping your crunchy tacos in the hot Birria broth as the tender meat soaks up all the flavor. Bring extra napkins, and prepare to enjoy one of your new favorite Keto meals.

An Important Note About The Recipe

Please note that in Step 3 you are directed to use ingredients that are not listed in the ingredients. You will need to have whole bay leaves and at least 1 whole cinnamon stick on hand. These ingredients are not included in the ingredient list because they will not be consumed and only used to flavor your Birria. On Carb Manager, your macros are calculated from the amount of ingredients you use in a recipe. Ingredients that are needed but won’t be consumed must be listed elsewhere within the recipe directions. If you choose to consume any ingredients that are not listed, make sure to add the individual ingredients you use to your nutritional food log.

Different Ways To Make Cheese Tortillas

Making Keto tortillas out of cheddar cheese doesn’t require any special skills. Just a little patience and maybe some extra ingredients for practice tortillas are needed. Making each tortilla one at a time in a pan may seem more strenuous, but it’s actually one of the quickest ways to achieve them. You may also bake portions on a lined sheet tray until the cheese has melted and hardened, but this will take at least 10 minutes or longer in a 350 degree oven. This recipe directs you through one way to shape cheese into tortillas using a muffin tray. If you have a helpful tip on making the perfect Keto tortilla, make sure to post it in the comments section to aid other users!

Ingredients

12 oz beef chuck blade roast separable lean and fat trimmed to 1/4" all grades raw top steak
½ teaspoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
3 gram chile de árbol
6 gram chile guajillo dried raw by miravalle
1 ½ ounce yellow onion
2 clove garlic
2 teaspoon paprika
2 teaspoon cumin, ground
1 teaspoon oregano, dried
2 cup beef broth
2 cup, shredded cheddar cheese

Instructions

Make the beef for the Birria either early on the day you want to make tacos or make the night before. Rub a whole piece of chuck roast down with the olive oil. Use your fingers to rub the oil into the meat and tenderize it. Sprinkle the salt and pepper over the exposed side of the chuck roast. Heat a pan over high heat on your stove. Once the pan is hot, place the roast in the pan and seer on all sides.
When you’re done searing the roast, transfer it to a Crock Pot. Leave this aside for later. At a cutting board, slice the stems off dried arbol and guajillo peppers. Shake out the seeds and add the dried peppers to a small pot. Peel and add a whole piece of onion to the pot. Fill the pot with water until the ingredients are covered and bring it to a boil on your stove. Once boiling, simmer the pot until the peppers are rehydrated and the onion is soft.
Pour all the contents of the pot, including the water, to a food processor or blender. Add peeled whole garlic, paprika, cumin, and oregano to the food processor and pulse the ingredients until you have a fully blended liquid. Pour the spicy liquid into the Crock Pot over the beef. Pour in the beef broth. Add 2 whole bay leaves and 1 whole cinnamon stick to the Crock Pot (not listed in ingredients).
Cook the Crock Pot on low heat for 8 hours. For quicker cooking, you can also cook on high heat for 4 hours, but do not expect your beef to be as tender. Once done, discard the bay leaves and cinnamon stick, and use a pair of forks to shred the beef into thin shreds. The finer you shred the beef, the easier it will be to use later in the recipe. If you are making your tacos directly after, you can leave the Birria warm in your Crock Pot. If you are making your tacos the next day, store the Birria in a large container in your refrigerator.
When you’re ready to make your taco shells, choose a non-stick pan that is only 6 to 8-inches wide. Arrange your shredded cheddar into ⅓ cup portions, or have your shredded cheddar and a ⅓-cup scoop ready next to your stove. Additionally, select a large muffin tray and flip it upside down next to the stove. Pour the first ⅓-cup of shredded cheddar in the base of your pan and spread it out into a thin circle. Heat the cheese undisturbed over medium heat until you see the cheese melt, bubble, and turn dark orange in the pan.
Once the entire cheese circle has turned into a tough, dark orange “tortilla”, slide it out of the pan over the overturned muffin tray. Use a spatula to help adjust the tortilla as you push the center down between the muffin tins to create a tortilla shape. The cheese will quickly harden in place as you hold the edges in place. Repeat Steps 5-6 until you made all your hard tortilla shells.
Once the taco shells are fully cooled, stuff each shell with about 2 oz of shredded beef. If any leftover shredded beef remains in the Birria, you can leave it. Serve a ½ cup of spicy Birria consomé (with any extra shredded beef) with 2 filled tacos. Add tons of chopped cilantro on top of your tacos. At your discretion, you may include any additional taco toppings you enjoy. Dip your tacos in the hot Birria to soften the cheese tortillas, and drink any remaining Birria as a soup.