High Protein Crispy Birria Tacos
Recipe from Panacea Palm, from their Instagram videoWritten down by ReelsMeals from the caption and voiceover.
- 6 hr 20 min
- Serves 25
- 22 ingredients
- Pan-fried
The only one of the 3 with beef, ginger, low carb mini tortillas and mozzarella.
Ingredients
Birria Beef
- 1.5 kgbeef (lean flank or chuck)
- 2 tbspoil
- 5ancho chilies (dry, deseeded)
- 10guajillo chilies (dry, deseeded)
- 6garlic cloves
- 1onion
- 2Roma tomatoes
- 500 mlbeef stock
- 1 cupwater
- 1 tbspapple cider vinegar
- 1 tsporegano
- 1/2 tspcrushed cloves
- 1/2 tspginger
- 1 tspcinnamon
- 1 tspcrushed black pepper
- 2bay leaves
- 2 tspsalt
Taco Assembly
- 1low carb mini tortillas
- 20 gmozzarella
- to tastediced onion
- to tastefresh cilantro
- to servelime wedges
How it goes
Season the beef with salt and pepper, then sear it in the Ninja Multi Pot on one side using 2 tbsp oil until browned.
On the other side, add the chopped onion, halved Roma tomatoes, garlic cloves (skin on), ancho chilies, guajillo chilies, oregano, crushed cloves, ginger, cinnamon, crushed black pepper, bay leaves, and 500 ml beef stock plus 1 cup water; sauté until the vegetables soften.
Blend the softened vegetables and broth until smooth, then return the mixture to the pot, adding the seared beef, apple cider vinegar, and additional seasonings; set the pot to low and cook for 6 hours until the beef falls apart.
Remove the beef, shred it, and keep the consomme (broth) warm.
Dip each low‑carb tortilla briefly in the hot consomme, then place it back in the pot, topping one half with shredded mozzarella, generous amounts of birria beef, diced onion, and fresh cilantro.
Serve the tacos with lime wedges on the side.
