Beef Birria Tacos
A keto twist on traditional Mexican birria, featuring slow-cooked beef short ribs in a rich, spicy broth. Serve with roasted tortillas and your favourite toppings.
Ingredients
- ●2 pounds Beef short ribs
- ●4 Dried ancho chiliesstemmed and seeded
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●2 teaspoons Cuminground
- ●1 teaspoon Chili powderground
- ●1 teaspoon Oreganodried
- ●2 tablespoons Tomato paste
- ●2 cups Chicken broth
- ●2 tablespoons Lime juice
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
In a large Dutch oven, brown the beef short ribs in a little oil until browned on all sides. Remove from pot and set aside.
- 3
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 4
Add the minced garlic and cook for 1 minute.
- 5
Add the dried ancho chilies, cumin, chili powder, and oregano. Cook for 1 minute.
- 6
Add the tomato paste and cook for 1 minute.
- 7
Add the browned beef short ribs, chicken broth, and lime juice to the pot. Stir to combine.
- 8
Cover the pot and transfer to the preheated oven. Braise for 2 1/2 hours, or until the beef is tender.
- 9
Shred the beef with two forks and return to the pot. Simmer for 10 minutes.
- 10
Taste and adjust seasoning as needed.
- 11
Serve the birria hot, garnished with your favourite toppings such as diced onion, cilantro, and lime wedges.
- 12
To roast the tortillas, place them on a baking sheet and bake in the oven for 5-7 minutes, or until softened and pliable.
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