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My Fave Birria Tacos (Easy Authentic Mexican Dinner Idea)
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My Fave Birria Tacos (Easy Authentic Mexican Dinner Idea)

Tender slow-cooked beef bathed in smoky spices, served in warm tortillas with savory consommé. A high-protein, keto-friendly take on authentic birria with a depth of flavor from Guajillo, Ancho, and Chipotle peppers.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 3 lbs organic chuck roast, cubed
  • 1/4 cup Guajillo chili powder
  • 2 tbsp Ancho chili powder
  • 1 tbsp Chipotle in adobo, mashed
  • 2 tbsp apple cider vinegar
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 2 cloves garlic, minced
  • 4 cups organic beef stock
  • Salt, to taste
  • 12-15 organic corn tortillas (or almond flour tortillas for keto)
  • 1/2 cup queso fresco (optional, for garnish)
  • Fresh cilantro, chopped (optional)

Method
 

  1. In a large pan, mix chili powders, cinnamon, allspice, garlic, vinegar, and 1 tsp salt. Rub evenly over beef cubes.
  2. Transfer to a Dutch oven or slow cooker with beef stock. Cover and simmer on low for 6-8 hours, or until meat shreds easily.
  3. Strain consommé and set aside. Shred beef with two forks.
  4. Heat tortillas in a dry skillet until crisp and golden. Top with shredded beef and drizzle with consommé.
  5. Garnish with queso fresco and cilantro.

Notes

For keto: replace corn tortillas with almond flour or jicama wraps. Serve over cauliflower rice for a Birria Bowl.
Use beef round or turkey thighs for leaner protein.
Store leftovers in an airtight container for up to 3 days.