Quesabirria Tacos

Keto Quesabirria Tacos: A Delicious Low-Carb Twist on a Mexican Classic

Introduction and Story

Quesabirria tacos have taken the world by storm with their rich flavors and unique combination of crispy cheese and savory beef birria. Originating from the streets of Tijuana, Mexico, birria tacos are traditionally made with tender, slow-cooked beef in a broth infused with a blend of chilies, spices, and herbs. The tacos are then assembled by dipping tortillas in the flavorful broth, filling them with beef and cheese, and frying them until crispy.

The keto version of this recipe maintains all the deliciousness of the original while being low in carbs and keto-friendly. By swapping out traditional tortillas for cheese-based shells and ensuring that the fillings are keto-compliant, these tacos provide an indulgent meal without derailing your diet.

Things to Keep in Mind

1. Cheese Quality: Use a good melting cheese like mozzarella or cheddar for the taco shells. The cheese should be shredded finely and cooked just until it starts to crisp, forming the perfect shell.
2. Meat Selection: Choose fatty cuts of beef like chuck roast or short ribs, which are perfect for slow cooking and provide the right amount of fat for a keto diet.
3. Chili Selection: Keto birria requires a balance of smoky, spicy, and slightly sweet flavors. Dried guajillo, ancho, and chipotle peppers are commonly used, but ensure they are free of added sugars.
4. Cooking Time: Slow cooking is key for the birria. The longer the beef cooks, the more tender and flavorful it becomes.
5. Carb Count: Always check the carb content of store-bought ingredients like tomato paste or stock, as some brands add sugars or other non-keto additives.

Tips and Tricks

• Crispy Shells: To achieve the perfect crispy shell, spread the cheese evenly in a hot skillet and cook until the edges are golden and crispy.
• Flavorful Broth: Make sure to sear the beef before slow cooking to develop a deep flavor. Use the broth for dipping the cheese shells or drizzling over the tacos for extra moisture and taste.
• Consistency: For the birria sauce, blend the cooked chilies and spices thoroughly to ensure a smooth, rich consistency.

Ingredients

For the Beef Birria:

• 2 pounds beef chuck roast, cut into large chunks
• 2 dried guajillo chilies, stems and seeds removed
• 2 dried ancho chilies, stems and seeds removed
• 1 dried chipotle chili, stem and seeds removed
• 1 medium onion, quartered
• 4 cloves garlic
• 2 cups beef broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste

For the Cheese Shells:

• 2 cups shredded mozzarella or cheddar cheese

Optional Toppings:

• Chopped cilantro
• Diced onion
• Sliced avocado
• Fresh lime wedges