Keto Birria Tacos

Recently the culinary scene has been flooded with the tastes of Birria Tacos, a well-known Mexican street food. Flavorful and juicy, these tacos are packed with soft meat, it can be beef or goat meat, imbued with smoky notes. Below is a step by step guide on how to prepare succulent keto friendly Birria Tacos that you can prepare at the comfort of your home. Because it uses few ingredients, basic procedure, and items found in the pantry, you can relish this low-carb dish with your loved ones.

What Are Birria Tacos?

Birria Tacos on the other hand is the modern day interpretation derived from a Mexican dish known as Birria which entails a stew prepared from goat or beef that has been seasoned and slow cooked to palate awakening perfection with the spices popularly utilized in Mexican cooking. The modern variation has developed into tacos where the tortillas are immersed in the stew fat then fried and then are stuffed in the spicy meat and fried.

Why You and Your Taste Buds Will Love This Recipe and How It’s Low in Carbs

1. Low Carb Delight: These keto tortillas give these Birria Tacos only 3g net carbs, therefore suitable for the low carb lifestyle.
2. Simple Ingredients: The majority of the ingredients are fairly easy to come by, and should be found in most kitchens; the Mexican chilies, on the other hand, may be purchase online or at ethnic food stores.
3. Quick and Easy: It can be considered to require negligible active preparation and cooking time, hence one could consider the recipe uncomplicated.
4. Versatile Cooking Methods: This recipe does not require the recipe to be cooked in one particular appliance or method such as slow cooker, Instant Pot, or a thermal cooker, it will work whichever you choose.

Ingredients for Birria Tacos

1. Guajillo Chilies: These slightly smoky Mexican chilies deepen the flavours of the stew. If you don’t have pasillas, use ancho chilies or, better still, chipotles for this recipe.
2. Chipotles in Adobo: These chilies are in rich tomato sauce making the stew even smokier.
3. Tinned Tomatoes: Tomatoes should be fresh, best if used are whole or diced tomatoes because they will be blended to be used for the marinade.
4. Apple Cider Vinegar: This makes the meat tender while the vinegar gives it a somewhat sour taste.
5. Baking Soda: This acts as a meat tenderizer although it can be excluded if preferred.
6. Beef Short Ribs: Including the bones of the meat is an added advantage since the stew gets a better texture and the extra collagen. Ways it can be prepared include grilling, stew and barbeque; substitutes may include chuck steak or the conventional goat meat.
7. Stock: Make sure the beef or chicken stock that you select is premium to obtain the best taste.
8. Keto Tortillas: These can be made easily using the keto tortilla recipe you can prepare them within minutes.
9. Mexican Cheese: Which can be purchased from most supermarkets however, cheddar cheese can be used in its place.

How to Prepare Birria Tacos

1. Rehydrate the Guajillo Chilies: Such should be submerged in boiled water to soften them.
2. Make the Marinade: Wash the chilies and blend them with the marinade spices; paint the meat with the mixture. Allow the food to marinate for 2-3 hours or preferably overnight.
3. Cook the Meat: Place remaining marinated meat along with the other ingredients into your cooking appliance. Boil in water 45 min in Instant pot or stew in Dutch oven until soft.
4. Shred the Meat: When done, pull the meat, and then season the consommé with salt.
5. Prepare for Frying: Filter the stew sauce and emerse the tortillas prior to frying with cheese ans shredded meat.

Serving Tips

1. Dip and Fry: First you go get a tortilla and dip it in the strained stew sauce and then you put it in a skillet containing the tortilla that has been placed in the fridge. Plop the shredded cheese and meat into it and then fold.
2. Cook Until Crispy: Subsequently, arrange the tacos over the pan and cook them until they are crisp on both parts.
3. Garnish and Serve: Serve it with lime wedges, fresh coriander, guacamole and/or sour cream in a small dish accompanied with another dish containing consommé that can be poured on top of the dish.

Frequently Asked Questions

Q: Are the specialty Mexican chilies necessary?

A: Yes, they do; they bring in a unique taste that can never go without if it has to be termed as a Birria Taco. Chipotles are ideal but if they are unavailable one can use those in adobo.

Q: If fresh chilies must be done, then why is it necessary to soak dried chilies in boiling water?

A: This prepares the chilies to release the right flavors when being boiled in the stew cooking process.

Q: As for the pressure cooking, is it possible to use a pressure cooker ?

A: Of course, any pressure cooker can be used in place of an Instant Pot and properly heated/cooked at the same time as one.

Q: What do I use when I do not have a blade cover for the thermal cooker?

A: Select boneless cuts of meat if you do not have a blade cover If at all you will be using say a pot to stew, it is wise to obtain boneless cuts of meats.

Keto Birria Tacos

Enjoy this flavorful and low-carb keto-friendly Birria Tacos recipe using keto tortillas and a rich birria consommé that the whole family will love!

Ingredients

• For the Meat:
• 1 kg (2.2 lb) beef short ribs or 750g chuck steak
• For the Marinade:
• 3 dried guajillo peppers
• 0.25 cup chipotle peppers in adobo (145g)
• 0.5 cup tinned tomatoes (145g)
• 1 tablespoon apple cider vinegar (40g)
• 1 teaspoon baking soda
• 3 cloves garlic
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• For the Stew:
• 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
• To Serve:
• 8 keto tortillas
• 1 cup shredded Mexican cheese
• Lime wedges and fresh coriander leaves

Directions

• Instant Pot/Ninja Method/Slow Cooker:
• Since you do not have raw or dried guajillo peppers, it is recommended that you first boil the water, then allow soaking the same in the boiled water for about 15-20 minutes. It is suggested that stems are taken out and the water is also gotten rid of.
• Pass all marinade ingredients through a food processor to terminate and make a relatively smooth paste. Rub on the marinade on the meat and set aside for 2-3 hours or preferably overnight.
• Add marinated meat and remaining stew ingredients to the pot. Cook on high pressure for 45 minutes or in a slow cooker on low for 4-6 hours.
• Natural release the steam, shred the meat, and season the consommé with salt to taste.
• Serving Suggestion:
• Separate meat from consommé. Dip tortillas in consommé and place in skillet. Fill with cheese and shredded meat. Fold and fry until crispy.
• Serve with lime wedges, coriander, guacamole, and salsa.
• Thermal Method:
• Soak guajillo peppers as above. Blend marinade ingredients and marinate the meat.
• Cook oil, onion, and garlic in a mixer for 3 minutes at 100°C/speed 1.
• Add marinated meat and remaining ingredients. Cook for 4 hours at 98°C/reverse/stir.
• Shred meat, season consommé, and serve enjoy

Notes

• Net Carbs: 3g

Nutrition Facts

• Total number of serves:1
• Calories:191kcal
• Carbohydrates:4g
• Protein:18g
• Fat:11g
• Saturated Fat:4g
• Cholesterol:54mg
• Sodium:292mg
• Potassium:394mg
• Fiber:1g
• Sugar:1g