Keto Birria Tacos

Birria Tacos, a beloved Mexican street food, have taken the culinary world by storm. These delicious tacos are filled with tender meat, typically beef or goat, and infused with rich, smoky flavors. This guide will walk you through everything you need to know to make these mouthwatering keto-friendly Birria Tacos at home. With simple instructions and pantry staple ingredients, you can enjoy this low-carb delight with your family and friends.

What Are Birria Tacos?

Birria Tacos originate from a traditional Mexican dish called Birria, which is a savory stew made from goat or beef, slow-cooked to perfection with a blend of Mexican spices. The modern version has evolved into tacos, where tortillas are dipped in the stew’s fat, filled with the flavorful meat, and then fried until crispy.

Why You’ll Love This Keto-Friendly Recipe

  1. Low Carb Delight: With keto tortillas, these Birria Tacos contain only 3g net carbs, making them perfect for a low-carb diet.
  2. Simple Ingredients: Most ingredients are common pantry staples, except for the Mexican chilies, which can be easily sourced online or in specialty stores.
  3. Quick and Easy: Minimal active preparation and cooking time make this recipe straightforward and efficient.
  4. Versatile Cooking Methods: Whether you prefer a slow cooker, Instant Pot, or a thermal cooker, this recipe is adaptable to your preferred method.

Essential Ingredients for Birria Tacos

  1. Guajillo Chilies: These smoky Mexican chilies add depth to the stew. Substitute with pasillas, ancho chilies, or chipotles if necessary.
  2. Chipotles in Adobo: These chilies come in a rich tomato sauce, enhancing the stew’s smokiness.
  3. Tinned Tomatoes: Use either whole or diced tomatoes as they will be blended for the marinade.
  4. Apple Cider Vinegar: This tenderizes the meat and adds a tangy flavor.
  5. Baking Soda: This acts as a meat tenderizer but can be omitted if desired.
  6. Beef Short Ribs: Bone-in meat adds extra flavor and collagen to the stew. Alternatives include chuck steak or traditional goat meat.
  7. Stock: Choose a high-quality beef or chicken stock for the best flavor.
  8. Keto Tortillas: These are quick to prepare using a keto tortilla recipe.
  9. Mexican Cheese: Available in most supermarkets, but cheddar can be used as a substitute.

How to Prepare Birria Tacos

  1. Rehydrate the Guajillo Chilies: Soak them in boiled water to soften.
  2. Make the Marinade: Blend the soaked chilies with the marinade ingredients and coat the meat. Marinate for 2-3 hours or overnight.
  3. Cook the Meat: Add the marinated meat and remaining ingredients to your cooking appliance. Cook on high pressure for 45 minutes in an Instant Pot or simmer in a Dutch oven until tender.
  4. Shred the Meat: Once cooked, shred the meat and season the consommé with salt to taste.
  5. Prepare for Frying: Strain the stew sauce and dip the tortillas before frying them with cheese and shredded meat.

Serving Suggestions

  1. Dip and Fry: Dip a tortilla into the strained stew sauce and place it in a cold skillet. Fill with shredded cheese and meat, then fold.
  2. Cook Until Crispy: Fry the tacos over medium-high heat until crispy on both sides.
  3. Garnish and Serve: Serve with lime wedges, fresh coriander, guacamole, and a side of consommé for dipping.

Frequently Asked Questions

Q: Are the specialty Mexican chilies necessary?

A: Yes, they provide a unique flavor profile that is essential to authentic Birria Tacos. If unavailable, use chipotles in adobo.

Q: Why soak dried chilies in boiling water?

A: Soaking rehydrates the chilies, enhancing their flavor release in the stew.

Q: Can I use a different pressure cooker?

A: Yes, any pressure cooker can substitute for an Instant Pot with similar cooking times and instructions.

Q: What if I don’t have a blade cover for my thermal cooker?

A: Use boneless cuts of meat for easier cooking if you lack a blade cover.

Keto Birria Tacos

Recipe by Admin
0.0 from 0 votes
Course: DinnerCuisine: American, Mexican


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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!


  • 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


  • Instant Pot/Ninja Method/Slow Cooker:
  • Soak guajillo peppers in boiled water for 15-20 minutes. Remove stems and discard the water.
  • Blend all marinade ingredients in a food processor until smooth. Coat the meat with the marinade and marinate for 2-3 hours or 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 as suggested.


  • 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

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