Keto Beef Birria Tacos w/Consome

Want to take your tastebuds for a ride? Well, start with this recipe here. Full disclosure, this isn’t my recipe. It belongs to a good friend of mine. She’s been holding out on it for a while and I finally was able to get it from her and make it myself and O-M-GEE! This was outstanding.

Birria itself is Keto friendly. What makes these Keto birria tacos Keto friendly is your choice in low carb tortillas. As I’ve stated many times, I order mine from a company in Dallas, The Salsa Texan. You can find them on Facebook here I also used Mr. Tortilla low carb tortillas. They are another great choice. You can find them at Whatever you choose, choose a good low carb tortilla with good ingredients.

Buckle up, this one is multi-step and takes a little prep. But the payoff is out of this world!


  • 2-3 lbs. beef
    • I used shoulder but you can use a pot roast as well. Just make sure it’s good and fatty
  • Chiles:
    • California (4-5)
      • I couldn’t find California Chiles so I used New Mexico Chiles
    • Ancho (4-5)
    • Guajillo (3-4)
  • 1 whole onion
  • Garlic (3-4 cloves)
  • 1 stick cinnamon
  • Bay Leaves (4)
  • Whole Pepper (6-7)
  • 1 tsp. Oregano
  • 1 tsp. Clove or 4-5 Cloves
  • 1/2 tsp. cumin
  • 1/4 cup Salt
  • Quesadilla cheese
  • Lime/Cilantro for garnishing


Start by prepping your meat. Coat both sides with avocado oil or olive oil and season generously with salt and pepper. Put in a scorching hot pan and sear both sides 2-3 minutes. Remove from pan and put into a lined crock pot.

Chop up your entire onion, place in the crock pot. Take a pot of boiling water and fill the crock pot about halfway. You want to make sure to leave room for our other seasoning mixture we are going to dump in here.

Now, start another pot of boiling water. While that’s boiling, wash your chiles and then cut them open and remove as much of the seeds as possible. Rinse once again. Once all of your chiles are clean, put them into the boiling water for 4-5 minutes to rehydrate them.

Cut the heat after 4-5 minutes and dip out your chiles and put into your blender. Add all of your other ingredients. Now add the water you boiled your chiles in. You should just cover the chiles and seasonings and not much more.

Once you have all of those ingredients in there, blend until smooth.

Once blended, poor into the crock pot over the meat/onions. Give it a little stir and put the lid on and set the crock pot to High 6 hours.

If you have access to stir every few hours, do so. If not, no big deal. It will still all come together at the end.

Once you’re ready to serve, get 2 forks and shred the beef. It should be very easy at this point to shred.

In a skillet, add a little bit of oil on medium heat. Dip your low carb tortilla into the crock pot then place in the frying pan. Take some tongs and dip out some of the beef and place on the tortilla. Add some quesadilla cheese and fold. Let crisp up on the 1st side then flip. Get them fried up good!

Remove once reached the desired crispness and plate. Take a small bowl or ramekin and dip out some of the consome. You will use this to dip your taco in! Garnish with cilantro and squeeze some fresh lime and you’re ready to tear ’em up! Enjoy!

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