High Protein Crispy Birria Tacos

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.