Keto Crockpot Mexican Beef Birria

Birria here is a Mexican-style beef stew made in a slow cooker. Chunks of chuck roast cook for hours in beef broth, diced tomatoes, apple cider vinegar and a spice mix of chili powder, cumin, oregano and smoked paprika, with bay leaves and optional cayenne. When the beef is tender you shred it with two forks, stir it back into the sauce, and serve it with cilantro and lime. It is low in carbohydrates, at 5 grams per serving on the recipe card, and makes 6 servings.

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Active work is about 15 minutes. After that the slow cooker does the rest, 8 hours on low or 4 hours on high.

Ingredients That Matter Most

Exact amounts are on the card. Here is what each one does.

• Beef chuck roast (2 pounds): the right cut for slow cooking, because it turns tender and flavorful as it simmers. Avoid lean cuts, which can dry out. Brisket or short ribs also work, with the cooking time adjusted.
• Beef broth (2 cups) and diced tomatoes (one 14-ounce can, undrained): the cooking liquid. The tomatoes add acidity and some sweetness against the spices.
• Apple cider vinegar (2 tablespoons): brightens the sauce with a tangy note.
• Chili powder (2 tablespoons), cumin (1 tablespoon), oregano (1 tablespoon) and smoked paprika (1 teaspoon): the spice base. Chili powder brings warmth and depth, cumin is earthy, and the paprika adds a little smokiness.
• Cayenne (1/2 teaspoon, optional): for heat. Cut it back or leave it out for a milder pot.
• Onion, garlic and olive oil: one medium onion, 4 cloves of garlic and 1 tablespoon of oil for searing and sautéing.
• Cilantro and lime wedges: added at serving.

How It Cooks

Brown the beef first. Sear the chunks on all sides in a large skillet over medium-high heat with the olive oil. This takes about 5 to 7 minutes and gives the meat a caramelized crust that adds depth. Take the beef out, then cook the onion and garlic in the same skillet for 3 to 4 minutes, until the onion turns translucent.

In the slow cooker, stir together the broth, tomatoes, vinegar, spices, salt, pepper and bay leaves. Add the seared beef, onion and garlic and stir so everything is coated. Cover and cook on low for 8 hours or on high for 4 hours, until the beef shreds easily.

Remove the bay leaves and shred the beef with two forks. Return it to the sauce and serve hot.

Getting the Sauce Right

• Thicker sauce: take the lid off for the last hour of cooking so the liquid reduces.
• Rest before serving: let the birria sit for about 10 minutes after cooking to settle the flavors.
• Spice level: reduce or skip the cayenne for a milder birria. You can always add heat later.
• No slow cooker: a Dutch oven can work for stovetop cooking.

Ways to Change It

• More heat: increase the cayenne or add diced jalapeños. Chipotle peppers in adobo sauce add smokiness.
• Vegetables: bell peppers, zucchini or mushrooms can go into the slow cooker.
• Herbs: a few sprigs of thyme or rosemary during cooking give a different flavor.
• Richer: stir in a splash of heavy cream or coconut cream just before serving.
• Lighter broth: use chicken broth in place of beef broth.
• Tacos: serve the shredded beef in almond flour or coconut flour tortillas.

What to Serve With Birria

Cauliflower rice soaks up the broth. An avocado salad with diced tomatoes and lime juice cuts the richness, and grilled zucchini or steamed broccoli with melted cheese work as vegetable sides. Pickled jalapeños or carrots add a tangy kick, and a low-carb coleslaw made with cabbage gives some crunch. To drink, try sparkling water with lime, unsweetened hibiscus or mint tea, or a glass of dry red wine.

Time and Nutrition

Prep takes 15 minutes and cooking takes 8 hours, so the total is 8 hours 15 minutes. One serving has about 350 calories, 22 grams of fat (8 grams saturated), 5 grams of carbohydrates, 2 grams of fiber, 3 grams of sugar, 30 grams of protein and 800 milligrams of sodium.

FAQ

Can I use a different cut of beef?

Yes. Brisket or short ribs both work. Adjust the cooking time until the meat is tender.

Can I make it spicier?

Add more cayenne or diced jalapeños, or stir in chipotle peppers in adobo sauce for smoky heat.

How long do leftovers keep?

Up to 4 days in an airtight container in the refrigerator. The birria can also be frozen.

Can I prepare it ahead of time?

Yes. Prepare the ingredients the night before and keep them in the refrigerator. In the morning, put everything in the slow cooker.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us