16 Keto Crockpot Birria Tacos That Taste Like Magic
A delicious and easy-to-make keto-friendly version of birria tacos using a crockpot for tender meat and rich flavors.
- Prep Time: 15 mins
- Cook Time: 8 hours
- Total Time: 8 hours 15 mins
- Yield: 8 tacos 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Low Calorie
Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 1 tbsp olive oil
- 4 dried guajillo chilies, deseeded
- 2 dried ancho chilies, deseeded
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups beef broth
- 1 bay leaf
- Low-carb tortillas
- Chopped cilantro and diced onion for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Sear the beef chunks until browned on all sides. Transfer to the crockpot.
- In the same skillet, toast the dried chilies for 1-2 minutes until fragrant. Add onion and garlic, sauté until softened.
- Transfer chilies, onion, garlic, cumin, oregano, paprika, cinnamon, salt, and pepper to a blender. Add 1 cup of beef broth and blend until smooth.
- Pour the sauce over the beef in the crockpot. Add remaining beef broth and bay leaf. Cook on low for 8 hours or high for 4 hours.
- Shred the beef with two forks and mix with the sauce. Serve on low-carb tortillas, garnished with cilantro and onion.
Notes
- For extra richness, dip tortillas in the cooking liquid before assembling tacos.
- Adjust spice levels by reducing or increasing chilies.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg