Description
These Keto Birria Bowls are packed with tender shredded beef, smoky chile flavor, cauliflower rice, creamy avocado, and melted cheese for a rich low carb comfort meal.
Ingredients
Scale
- 3 pounds beef chuck roast, cut into chunks
- 4 dried guajillo chiles, seeded
- 2 dried ancho chiles, seeded
- 4 cups beef broth
- 5 garlic cloves
- 1 medium yellow onion, chopped
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 6 cups cooked cauliflower rice
- 2 cups shredded Monterey Jack cheese
- 2 avocados, sliced
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced white onion
- 4 lime wedges
Instructions
- Heat a Dutch oven over medium heat.
- Soak guajillo and ancho chiles in hot water for 10 minutes.
- Blend softened chiles with garlic, yellow onion, tomato paste, apple cider vinegar, cumin, oregano, smoked paprika, salt, pepper, and 1 cup beef broth until smooth.
- Add beef chunks to the Dutch oven and pour the chile sauce over the meat.
- Add remaining beef broth and stir well.
- Cover and simmer on low heat for about 3 hours until the beef becomes fork tender.
- Shred the beef directly in the broth and let it soak for 10 more minutes.
- Warm the cauliflower rice in a skillet.
- Divide cauliflower rice into bowls and top with shredded beef, Monterey Jack cheese, avocado slices, cilantro, diced white onion, and consommé.
- Serve warm with lime wedges.
Notes
- Toast the dried chiles lightly before soaking for deeper flavor.
- Fresh lime juice brightens the rich consommé beautifully.
- The birria tastes even better the next day.
- Store toppings separately for the freshest texture.