Low Carb Birria Tacos with Consommé
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Craving something flavorful AND healthy? Enjoy this low carb, healthy birria tacos recipe!
Ingredients
Method
SERVING SUGGESTION
This recipe was sourced from Mad Creations Hub. For more delicious recipes, browse through our forum here.
Ingredients
- 1 kg (2.2 lb) beef short ribs or 750g chuck steak
- 3 (3) dried guajillo peppers see notes
- 0.25 cup (0.25 cup) chipotle peppers in adobo (145g)
- 0.5 cup (0.5 cup) tinned tomatoes (145g)
- 1 tablespoon (2 tablespoons) apple cider vinegar (40g)
- 1 teaspoon (1 teaspoon) baking soda see notes
- 3 cloves (3 cloves) garlic
- 2 teaspoons (2 teaspoons) ground cumin
- 1 teaspoon (1 teaspoon) ground coriander
- 1 teaspoon (1 teaspoon) dried oregano
- 1 teaspoon (1 teaspoon) smoked paprika
- 1 tablespoon (1 tablespoon) avocado oil or extra-virgin olive oil
- 1 (1) medium onion finely chopped
- 1 (1) cinnamon stick
- 2 (2) bay leaves
- 0.25 teaspoon (0.25 teaspoon) garam masala
- 2 cups (2 cups) beef stock or chicken stock
- 8 (8) keto tortillas
- 1 cup (1 cup) shredded Mexican cheese
- Plenty of lime wedges and fresh coriander leaves
Method
- Place the guajillo in a small bowl and cover with boiled water. Leave to soak for 15-20 minutes. Remove the thick stem and discard the water before adding to the marinade.
- Add the marinade ingredients to a food processor including the pre-soaked and softened guajillos. Blend the marinade until smooth. Pour into a large mixing bowl. Add the meat and turn to coat. Marinate for 2-3 hours or overnight.
- Add the remaining ingredients to the pot including the marinated meat; set to high pressure/45 minutes. If using a slow cooker; set to low heat for 4-6 hours.
- Natural release the steam and remove the meat. Shred the meat and discard the bones. Taste the sauce and season with salt to taste.
SERVING SUGGESTION
- Separate the meat from the consomme (sauce). Dip a soft tortilla into the consomme and place it into the bottom of the skillet. Fill half with cheese and shredded beef. Close and repeat with 2-3 depending on the size of your skillet.
- Fry the tacos over medium-high heat. Gently flip after the base is crispy and browned. Serve with lime, coriander, guacamole, and a little salsa in the extra birria sauce for dipping your taco into.
It's worth the hassle! Image Credit: Mad Creations Hub
This recipe was sourced from Mad Creations Hub. For more delicious recipes, browse through our forum here.
