Keto Quesabirria Taco

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The Keto Quesabirria Taco is a low-carb, flavorful Mexican street food favorite. These tacos are ideal for people on a ketogenic or low-carb diet because they utilize crispy, golden cheese shells instead of tortillas. A thick, delicious birria consommé prepared with dried chiles, garlic, and spices and tender, slow-cooked beef. We can add the shredded beef in between the melted cheese shells and garnish the tacos with fresh cilantro and onions for a delightful crunch and taste explosion. We can dip each taco into the flavorful consommé for the complete birria experience without the carbs. Keto Quesabirria Tacos is a decadent yet guilt-free dish that offers the delights of classic birria in a keto-friendly form with its robust flavors, succulent beef, and oozy cheese.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

  • Calories: 420 kcal
  • Prep time: 15 minutes
  • Cook time: 3 hours
  • Total time: 3 hours 15 minutes
  • Serving size: 2 tacos
  • Cuisine: Mexican
  • Course: Main Course
  • Diet: Keto
  • Servings: 4

EQUIPMENT:

  • Blender
  • Slow cooker or Dutch oven
  • Baking sheet
  • Parchment paper
  • Knife
  • Chopping board

INGREDIENTS:

FOR THE BIRRIA BEEF:

  • 2 lbs. beef chuck roast or short ribs
  • Two dried guajillo chiles
  • 2 dried ancho chiles
  • 1 chipotle pepper in adobo
  • 1 tbsp. tomato paste
  • ½ onion
  • 3 pieces garlic
  • 1 tsp. Cumin
  • ½ tsp. ground cloves
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 4 cups beef broth
  • 1 tbsp. Apple cider vinegar

CHEESE TACO SHELLS:

  • 2 cups mozzarella or cheddar cheese
  • Optional: 1 tbsp. Chopped cilantro or jalapeños

FOR SERVING:

  • White onion
  • Cilantro
  • Lime wedges
  • Consommé

INGREDIENTS NOTES:

CHUCK ROAST:

  • We use the well-marbled beef chuck roast which is slow-cooked until it becomes soft and delicious. Use brisket or ribs for a deeper taste in place of chuck roast.

DRIED CHILI:

  • Dried chilies are added to this dish to give the rich, smoky, slightly sweet flavor of the consommé. We can remove the seeds to make them less spicy and we can also soak the chili before the addition to make them less spicy.

CHIPOTLE:

  • Chipotle adds heat and smokiness to adobo. We can adjust the amount of chipotle according to how much spice we want.

BEEF BROTH:

  • Select low-sodium beef broth to manage the amount of salt, or prepare your own for a more complex taste.

CHEESE:

  • Cheese (cheddar or mozzarella) makes low-carb “tortilla” shells by crisping up nicely and shredding easily. Cheddar gives sharpness, while mozzarella offers a softer flavor.

APPLE CIDER VINEGAR:

  • Apple cider vinegar balances the consommé’s richness and increases its acidity.

SPICES:

  • Spices and Aromatics like clove, onion, cumin, garlic, and oregano are added and are crucial to creating a robust, earthy, and nuanced birria flavor.

OPTIONAL GARNISH:

  • We can garnish these tacos with optional toppings like lime juice, cilantro, and onions to add some freshness and contrast to the meaty beef and cheese.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTION:

PREPARE THE MEAT:

  1. We can soak dried chilies in boiling water for ten minutes.
  2. Add 1 cup of broth and blend the garlic, chiles, onion, tomato paste, chipotle, & seasonings till the mixture gets a smooth consistency.
  3. Add the beef and leftover stock to a Dutch oven or slow cooker and pour in some vinegar.
  4. We can simmer the beef on the stovetop for two and a half to three hours, or cook it on low for six to eight hours in the slow cooker.
  5. When the beef gets tender we can shred the beef and keep the broth for consommé.

MAKE THE CHEESE TACO SHELLS:

  1. Turn the oven on to 375°F.
  2. We can line a sheet with baking paper.
  3. Now we can arrange little mounds of shredded cheese about ¼ cup each on the sheet.
  4. We can bake the cheese shells for 7 minutes or till the corners of the shell get brown.
  5. Then we can allow the cheese shells to cool down slightly then we can fold them into a taco shape while still warm.

ASSEMBLING:

  1. We can place shredded birria meat within cheese shells.
  2. Then we can garnish the tacos with the cilantro and onions.
  3. We can serve it with hot consommé for dipping.

TIPS:

  • We can freeze the remaining consommé in ice cube trays to make it more flavorful later.
  • You can shape cheese shells as quickly as you can because they stiffen up quickly.
  • We can add a small amount of the consommé in the skillet to achieve crispy edges when frying birria.

STORAGE INFORMATION:

FRIDGE:

  • You would have to preserve the beef and consommé in separate containers and save the dish for around 4 days.

FREEZER:

  • We can save the meat and consommé for about three months.

REHEAT:

  • We can warm up the cheese shells in the dry skillet.

FAQs:

Is this quesabirria taco keto-friendly?

  • Yes, this quesabirria taco is completely keto-friendly as it is made with tall keto components and it just comprises 3g net carbs, and 32g protein is present in a single serving of these tacos.

Can I make this quesabirria taco dairy-free?

  • You may try to make the cheese sell with the dairy-free cheese but it might change the texture of the shells.

Will I prepare this quesabirria taco with the chicken in place of beef?

  • Yes, we can easily use the chicken as a substitute for beef to make this quesabirria taco.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUTRITIONAL INFORMATION:

Calories: 420 kcal
Total Carbs: 5g
Net Carbs: 3g
Fiber: 2g
Protein: 32g
Fat: 30g
Sodium: 640mg
Potassium: 470mg
Calcium: 280mg
Iron: 2.1mg
Vitamin A: 680 IU