Low-Carb Birria-Style Beef Tacos
Prep time | 20 minutes
Cook time | 2-3 hours
Category
Difficulty
serves
Lunch or Dinner
Easy
4
Ingredients
- 1kg beef chuck, cut into large chunks
- 2 tbsp avocado or olive oil
- 1 small onion, quartered
- 4 garlic cloves
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp cinnamon
- 1 tbsp apple cider vinegar
- 400g crushed tomatoes
- 500ml beef stock
- 1–2 chipotle chillies in adobo, optional
- 1 tsp salt½ tsp black pepper
01
Brown the beef
Season beef with salt, pepper, paprika, cumin, oregano and cinnamon.
Brown beef in oil in batches.
02
Cook off the veg
Add onion and garlic and cook for 2 minutes.
Add tomatoes, stock, vinegar and chipotle.
03
Set the slow cooker
Add the beef back to the pot.Cover and cook at 160°C for about 3 hours, until the beef pulls apart easily.
Remove and shred the beef.
04
Build your tacos
Lightly dip tortillas into the broth and crisp in a hot pan.
Add beef and cheese, fold and cook until golden.
Serve with cabbage, onion, coriander, lime and broth for dipping. The Trick: Lightly dip the tortillas in the rich broth and surface fat before frying. Don't soak them. Approx. nutrition: 650–750 kcal | 50–58g protein | 42–50g fat | 10–15g net carbs
Serve with cabbage, onion, coriander, lime and broth for dipping. The Trick: Lightly dip the tortillas in the rich broth and surface fat before frying. Don't soak them. Approx. nutrition: 650–750 kcal | 50–58g protein | 42–50g fat | 10–15g net carbs
"Off the Wall" on Oahu's North Shore. Right next to Pipeline. This was when I was struggling with my weight. I didn't have the best surfs here.
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To serve
- Small low-carb tortillas
- Shredded cabbage or Sauerkraut
- Diced onion
- Fresh coriander
- Lime
- Grated cheese