Low Carb Slow Cooker Birria Tacos Recipe

Name: Low Carb Slow Cooker Birria Tacos
Prep time: 35M
Cook time: 300 min
Total time: 335 min
Yield: 16
Ingredients: 5 dried whole guajillo chiles; 2 dried ancho peppers USDA; 0.5 dried arbol chili peppers Frieda's; 80 fresh white onion USDA; 1 fresh roma tomatoes USDA; 3 fresh garlic, clove FNDDS; 1.5 canned beef broth, reduced sodium FNDDS; 1 cider vinegar USDA; 0.5 black pepper, ground USDA; 0.5 ground cumin, 036800328228, organic Red Monkey; 0.5 oregano, ground USDA; 0.25 cloves, ground USDA; 0.25 cinnamon, ground USDA; 0.125 ginger, ground USDA; 32 raw cross rib chuck beef roast, lean Canadian Nutrient File; 2 dried bay leaf USDA; 16 keto, high fiber 6-inch tortillas, Ole Mexican Foods; 12 Oaxacan queso asadero string cheese FNDDS; 0.5 fresh white onion, chopped USDA; 0.5 fresh cilantro FNDDS; 2 fresh lime FNDDS

6.4g
Net Atkins Count ^TM

Prep Time: 35 Minutes
Style:Mexican
Cook Time: 300 Minutes
Phase: Phase 3
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

20.2g

Protein

10g

Fat

8.6g

Fiber

214.7cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

5 chile dried whole guajillo chiles
2 ea dried ancho peppers USDA
0 1/2 oz dried arbol chili peppers Frieda's
80 g fresh white onion USDA
1 ea fresh roma tomatoes USDA
3 ea fresh garlic, clove FNDDS
1 1/2 cup canned beef broth, reduced sodium FNDDS
1 Tbsp cider vinegar USDA
0 1/2 tsp black pepper, ground USDA
0 1/2 tsp ground cumin, 036800328228, organic Red Monkey
0 1/2 tsp oregano, ground USDA
0 1/4 tsp cloves, ground USDA
0 1/4 tsp cinnamon, ground USDA
0 1/8 tsp ginger, ground USDA
32 oz raw cross rib chuck beef roast, lean Canadian Nutrient File
2 ea dried bay leaf USDA
16 tortilla keto, high fiber 6-inch tortillas, Ole Mexican Foods
12 oz Oaxacan queso asadero string cheese FNDDS
0 1/2 cup fresh white onion, chopped USDA
0 1/2 cup fresh cilantro FNDDS
2 ea fresh lime FNDDS

DIRECTIONS

In a heavy bottom skillet over medium high heat, roast chili peppers, onion (80 grams is equivalent to ½ of a large, 5 ½ ounce onion), tomato and garlic cloves, rotating frequently until browned and blistering, about 1 ½ minutes per side. Remove stems from chilies and place chilies in blender with onion, tomato, garlic, beef broth, vinegar, pepper, cumin, Mexican oregano, cloves, cinnamon and ginger. Blend on high until thickened and fully combined. Pour into a slow cooker.
Cut beef into 3-inch pieces and place in the slow cooker with the sauce. Add bay leaves and cook on high for 4 hours or low for 6-8 hours.
Remove beef to a rimmed sheet pan and use two forks to shred. Mix back into the sauce in the slow cooker, then remove with some liquid to a separate bowl.
To assemble each taco, warm a large non-stick skillet over medium-high heat. For each taco, dip a low carb tortilla in the liquid left in the slow cooker, coating each side. Place in the skillet and top with ¾ ounce (about 3 tablespoons) of shredded oaxacan cheese, warming until the cheese is melted, about 1 ½ minutes. Flip the tortilla so the cheese is face down on the skillet, layer ¼ cup birria meat on one half of the tortilla with a sprinkle of diced onion and cilantro. Once the cheese is crisping, about 1 ½ minutes, working under the layer of cheese fold half of the tortilla on top of the meat and remove to a plate to serve. Repeat until all the tortillas, cheese and meat have been used. Top tacos with remaining diced white onion and cilantro and serve each taco with about 1 tablespoon of the liquid left in the slow cooker for dipping and a lime wedge. One taco as described is one serving.

Cooking Tip

Using a slow cooker helps make for perfectly shred-able meat that is infused with chilis and flavors that sing. Roasting the vegetables and chilies makes for a gentle smokiness that sets the sauce in this recipe apart. We suggest roasting on stovetop, but if preferred, you can roast under the broiler in the oven. Make sure you set the sheet pan of chilies and vegetables just under the broiler, and flip them every minute or so for even cooking. One of the best parts of this recipe is the crispy cheese on the outside of the tortilla. To get this to work, we found a non-stick skillet performed well, and that we needed to be patient when the tortilla was cooking cheese side down to allow the cheese to crisp enough. When the oil from the cheese becomes visible around the edges, and you can start to see some browning along the cheesy edges, that is a good time to fold the taco to encase the meat, onion and cilantro. The cheese crisps a bit more once you remove it from the skillet, then you can keep the tacos in a warm oven until all of them are ready to serve.