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High Protein Recipe

Keto Birria Tacos

Updated on 5 min read
image 2022 11 14T07 10 18 216Z High Protein Recipe

Quick Description

These Keto Birria Tacos are loaded with juicy, tender beef sirloin and ox tails, cooked in a rich, flavorful broth made from a blend of chiles, cinnamon, and Mexican spices. The tacos are served with a rich dipping broth, all nestled into keto-friendly tortillas.

Servings & Timing

  • Servings: 8
  • Prep Time: 20 minutes
  • Cook Time: 3–4 hours
  • Total Time: 4 hours

Ingredients List

For the Birria:

  • 2 lbs ox tails
  • 2 lbs beef sirloin
  • 2 quarts beef stock
  • 4 tablespoons tomato paste
  • 1 white onion, quartered
  • 8 cloves garlic, minced
  • 2 cinnamon sticks
  • 1 tablespoon black peppercorns
  • 1 tablespoon whole coriander seeds
  • 1 bunch cilantro
  • 2 tablespoons real salt (or to taste)
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons coconut aminos
  • 4 dried Pasilla peppers
  • 4 dried Guajillo peppers
  • 2 dried Ancho chiles
  • 4 bay leaves
  • 1 tablespoon Mexican oregano

For Serving:

  • Keto tortillas (store-bought or homemade)
  • Chopped onion and cilantro for garnish
  • Lime wedges
  • Birria broth (for dipping)

Instructions

Step 1: Prepare the Meat

  1. Brown the Meat:
    • Heat a large pot or Dutch oven over medium-high heat.
    • Add 2 lbs beef sirloin and 2 lbs ox tails to the pot, searing the meat on all sides until browned. This should take about 10–12 minutes. Remove the meat and set aside.

Step 2: Toast the Chiles

  1. Toast the Dried Chiles:
    • In a dry skillet, toast the dried Pasilla, Guajillo, and Ancho chiles over medium heat for 2–3 minutes, stirring constantly until they are fragrant.
    • Once toasted, remove the stems and seeds from the chiles. Add them to a bowl of hot water and soak for 10–15 minutes to soften.

Step 3: Make the Birria Broth

  1. Prepare the Broth:
    • In the same large pot, add 4 tablespoons of tomato paste, 1 quartered white onion, 8 cloves garlic, 2 cinnamon sticks, 1 tablespoon black peppercorns, 1 tablespoon whole coriander seeds, 2 tablespoons coconut aminos, and 2 tablespoons Worcestershire sauce.
    • Add the soaked chiles, including the water they were soaked in.
    • Add 2 quarts of beef stock and 2 tablespoons of real salt.
    • Stir to combine and bring the mixture to a simmer.
    • Add the bay leaves, Mexican oregano, and cilantro bunch to the pot.

Step 4: Cook the Birria

  1. Simmer the Meat:
    • Return the browned meat (beef and ox tails) to the pot.
    • Bring the broth to a simmer, cover the pot, and cook for 3–4 hours, or until the meat is tender and easily shreds. Stir occasionally and check to make sure the liquid doesn’t evaporate too much. Add more beef stock or water if needed.

Step 5: Shred the Meat

  1. Shred the Meat:
    • Once the meat is tender, remove the beef sirloin and ox tails from the pot.
    • Shred the meat using two forks and discard the bones from the ox tails.
    • Return the shredded meat to the pot with the broth.

Step 6: Assemble the Tacos

  1. Heat the Tortillas:
    • Warm keto tortillas in a skillet or microwave.
    • If you like, lightly dip the tortillas in the birria broth before placing them in the pan to make them extra flavorful.
  2. Fill the Tacos:
    • Spoon a generous amount of shredded beef and meat broth onto the tortillas.
    • Top with chopped onion and cilantro.

Step 7: Serve

  1. Serve with Broth:
    • Serve the tacos with a small bowl of the birria broth on the side for dipping. Garnish with lime wedges for an extra burst of flavor.

Additional Notes

  • Taco Variations: You can serve the birria with a side of avocado or sour cream for extra creaminess.
  • Make it Spicy: Add more red pepper flakes or jalapeños to the broth if you like your tacos with more heat.
  • Make Ahead: The birria broth can be made a day ahead. Simply store it in the fridge and reheat when ready to assemble the tacos.

Dietary Info

  • Low-Carb
  • Gluten-Free
  • High-Protein
  • Dairy-Free

Ingredient Details & Substitutions

  • Beef Stock: You can substitute chicken stock or vegetable stock if you prefer.
  • Coconut Aminos: Use soy sauce if you’re not strictly avoiding soy.
  • Keto Tortillas: If you don’t have keto tortillas, you can also serve the birria in lettuce wraps for an even lighter meal.

Recipe Variations & Serving Suggestions

  • Birria Quesadillas: Instead of tacos, use the shredded birria meat to make quesadillas by adding cheese to the tortillas and crisping them in a pan.
  • Serve with Salsa: Pair your birria tacos with a fresh tomato salsa or salsa verde for added flavor.

Storage & Make-Ahead

  • Refrigerate: Store leftover birria and broth in an airtight container in the fridge for up to 4 days.
  • Freeze: Freeze the birria and broth separately for up to 3 months. Reheat thoroughly before serving.

Nutrition (Per Taco)

  • Calories: 350 kcal
  • Protein: 28 g
  • Fat: 24 g
  • Carbs: 7 g
  • Net Carbs: 4 g
  • Fiber: 3 g

FAQs

Q: Can I use a slow cooker for this recipe?
Yes! After browning the meat, you can transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours until the meat is tender.

Q: How can I make this recipe more spicy?
Add chili powder, cayenne pepper, or more jalapeños to the broth to increase the heat.

Q: Can I use a different cut of beef?
Yes, you can substitute chuck roast, brisket, or flank steak for the sirloin and ox tails.

Optional Personal Story

This Keto Birria Taco recipe brings me back to the flavors I grew up with. The deep, rich broth and tender, shredded meat are like a hug in a bowl. I love how low-carb tortillas help keep the dish keto-friendly, yet still incredibly indulgent.

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Try these Keto Birria Tacos today! They’re packed with flavor, spice, and tenderness — a true crowd-pleaser with a keto twist.

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