Here is a low-carb keto Mexican tacos recipe. Take note of this recipe because after you try it, we’re sure you’ll want to cook it every day.
All About the Low Carb Keto Mexican Tacos Recipe (Birria Tacos)
The keto diet is a low-carb diet in which the body uses fats to provide energy. Today, many people follow the keto diet, which is easily applied by individuals who do not have any serious health problems.
However, followers of the keto diet should not forget to take extra vitamin supplements while following this diet, which does not always contain enough in terms of vitamins and minerals.
Although it may seem like a delicious diet, it is not recommended in the long run. The reason for this is that it is not very rich in vitamins and minerals, so you may feel the craving.
While on the keto diet, it’s also normal to miss the foods you used to eat.
For example, those delicious tacos. We get it. That’s why we’re bringing that Mexican restaurant taste to your home now.
It looks like you’re the chef of the restaurant today. No one will be able to believe the smells coming from your kitchen.
They may even think that you are breaking the diet. Don’t let that scare you, because the recipe we’re about to give you is completely keto-friendly.
Everyone loves Mexican tacos, we’re sure. But now we will bring a new perspective to this food.
After trying this keto-friendly recipe, you’ll always want to eat tacos this way, even if you’re not on a keto diet.
Ingredients for Low Carb Keto Mexican Tacos ( 8 Servings)
2.5 lb beef chuck brisket or roast
4 chile guajillo
1/2 piece of cinnamon
½ large white onion
1 teaspoon of garlic (minced)
2 large tomatoes
2 cloves (whole)
9 cups of water
½ teaspoon of thyme
¼ teaspoon marjoram
¼ teaspoon of black pepper
2 bay leaves
¼ teaspoon of cumin seeds
½ teaspoon of oregano
Net Carb: 5g
Total Fat: 10g
Low Carb Keto Mexican Tacos Recipe
If all the ingredients are ready, it’s time to start. If you’re still worried about carbs, let us put you at ease for the last time. 1 serving of this dish contains only 5 grams of carbohydrates.
You can also find the calories of the meal at the bottom of the article. This means that you don’t have to worry about the food, just enjoy it.
- Get your biggest pot now. Put in the beef as a whole without cutting or slicing. Place 1 quarter onion next to the beef (without chopping it). Add the garlic and pour the amount of water into the pot as indicated in the ingredients list. Pour salt. Cook on medium heat until it boils. After boiling, reduce the heat and cook until the beef is tender. This will take about 2 hours.
- While the meat is tender, we will now make a sauce. Cut the tomatoes into 4 equal parts, first in the middle and then vertically. Put it in another pot. Divide the remaining onion into 4 equal parts. Put it in the pot with tomatoes in it. Crush 1 garlic. Add that in too. Add the chile guajillos but be sure to remove the inner cores. Then cover them with water. Start boiling it.
- Remove the boiled tomato sauce from the heat and add oregano, black pepper, cloves, cumin seeds, cinnamon sticks, marjoram, thyme and bay leaves and leave for 10 minutes.
- Take 2 cups of broth from the beef that continues to cook and put it aside. Now strain the tomato sauce that you have been waiting for 10 minutes. But keep the liquid that you strain out. Put the grains into the food processor or blender, remove the bay leaves and cinnamon sticks in it, add half of the tomato sauce juice and the 2 cups of broth you have reserved into the grains and start the processor. Let it get a perfect orange color. Add some salt and mix some more.
- When the beef is cooked, pour all of the tomato salsa into it. Put the bay leaves you just took out of the salsa sauce back into it. Let it cook for another half hour. If the beef does not appear to be tender yet, don’t worry. You can cook as much as you want with this sauce.
- When the meat separates easily, it means it is cooked. You can see how they go together with the crimson salsa sauce? Yummy!
- Dip the tortillas in the beef sauce and fry in olive oil. Put the grated white cheddar cheese in the middle. Put the meat on the cheese. Fold it in half and make sure both sides of the tortillas are cooked through. Continue this process until the tortillas are done.
We’re pretty sure you didn’t expect anything like this when we talked about tacos. We do not doubt that you will be more surprised when you taste it.
Frankly, no one expects a recipe that is both keto-friendly and delicious like that. Don’t wait to try this calorie-safe recipe. We look forward to sharing your views with us in the comments.