Mexican Keto Birria Tacos. Traditionally prepared with beef meat, a traditional Mexican dish. For Over the Top Birria Tacos, very savory meat is the star of this recipe. By stewing the meat in a blend of chiles and spices for a few hours, this delicacy is created. In this sauce, the meat slowly simmers, and to dip the taco into, when prepared the taco is served with a small bowl of the sauce on the side.
Ingredient for keto birria tacos
- 2 lbs Ox Tails.
- 2 lbs Beef Sirloin.
- Two Qt Beef Stock.
- 4 tbsp Tomato Paste.
- 1 White Onion.
- 8 cloves Garlic.
- 2 Cinnamon Sticks.
- 1 tbsp Black Peppercorns.
- 1 tbsp Whole Coriander Seeds.
- One Bunch Cilantro.
- 2 tbsp Real Salt.
- 1 Tbsp Worcestershire sauce.
- 2 tbsp Coconut Amino.
- 4 Dried Pasilla Pepper.
- 4 Dried Guajillo Pepper.
- 2 Dried Ancho Chile.
- 4 Bay Leaves.
- 1 tbsp Mexican Oregano.
- 24 Low Carb Tortillas.
- 2 cups Shredded Cheese.
- 2 tbsp Avocado Oil /Lard (pork fat).
- 1 Lime Optional Garnish.
1)- Using Peppercorns, Cinnamon sticks, Cilantro Stems, Coriander, and Garlic, create a Sachet bag. Put it aside
2)- Off all the dried peppers, cut the stems, and remove all of the seeds. Put it aside
3)- To a large Dutch oven, in batches add Avocado oil then so all sides have a crust, sear off the oxtails and sirloin then remove from the pot and put it aside.
4)- To the pot, add diced onions and until slightly it gets soft, sauté for 3-5 minutes. Next to the pot, add tomato paste, coconut amino, Worcestershire, and oregano, and cook for one more minute.
5)- To the Dutch oven, add the Beef stock, Sachet bag, dried peppers, and beef back and turn the heat to low. With a lid on, simmer for about 2-3 hours. Turn off the heat for 10-15 minutes if the pot begins to boil and then turn back on as needed to maintain a simmer.
6)- Once the oxtails are falling off the bone and tender remove all of the meat and discard the bones. Shred the meat and put it aside. Remove the sachet bag (discard). Scoop
7)- Along with about 3 cups of the Broth, take all of the dried peppers to a blender and pulse until the mixture is smooth. Into the pot, pour the mixture back. For dipping the tacos in, set aside about TWO cups of broth. Stir in the shredded beef and to a light simmer, bring back.
8)- Over medium heat, to assemble the tacos heat a large skillet with a tablespoon of avocado oil then in the pan, lay out the tortillas and top with a small amount of the shredded beef and a slice of cheese. Fold the tortillas over once the tortillas are crispy and the cheese is melted and until all the tacos are prepared, repeat.
9)- Along with the Consommé and Devour, serve Tacos.
Mexican Keto Birria Tacos