Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Ingredients:
For the Birria:
- 2 pounds beef chuck roast, cut into chunks
- 1 cup beef broth
- 3 dried guajillo chilies, stemmed and seeded
- 3 dried ancho chilies, stemmed and seeded
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For the Keto Tortillas:
- 1 1/2 cups mozzarella cheese, shredded
- 2 oz cream cheese
- 3/4 cup almond flour
- 1 large egg
For Serving:
- Shredded mozzarella cheese
- Chopped fresh cilantro
- Diced red onion
- Lime wedges
Instructions:
- Prepare the Birria:
- In a blender, combine dried guajillo chilies, dried ancho chilies, garlic, cumin, oregano, salt, and pepper. Add beef broth and blend until smooth.
- In a slow cooker, place beef chunks and pour the chili mixture over them. Cook on low for 6-8 hours or until the beef is tender and shreds easily.
- Make the Keto Tortillas:
- In a microwave-safe bowl, melt mozzarella cheese and cream cheese together. Stir until well combined.
- Add almond flour and egg to the melted cheese mixture. Mix until a dough forms.
- Divide the dough into 6 portions. Roll each portion into a ball and flatten into a tortilla shape between two sheets of parchment paper.
- Cook the tortillas on a skillet over medium heat until lightly browned on both sides.
- Assemble the Tacos:
- Shred the birria beef.
- Place a spoonful of shredded mozzarella on the tortilla, add a portion of birria beef, and fold in half.
- Cook the filled tortilla on both sides until the cheese is melted and the tortilla is crispy.
- Serve:
- Garnish with chopped cilantro, diced red onion, and serve with lime wedges.
Nutrition Information (per serving):
- Net Carbs: 4g
- Fat: 30g
- Protein: 32g
- Calories: 450
Enjoy your Keto Quesabirria Tacos, a low-carb and flavorful delight! 🌮💙
