trying the VIRAL birria taco bombs *LOW CARB*

Ingredients

• 2 lb Beef Chuck Roast (Trimmed of excess fat, cut into 2‑inch cubes)
• 4 cup Water (Filtered or tap water)
• 1 tsp Salt (Kosher or sea salt)
• 4 piece Low‑Carb Tortillas (Store‑bought, e.g., Mission Carb Balance)
• 1 cup Shredded Cheese (Full‑fat Mexican blend, shredded)
• 0.25 cup Fresh Cilantro (Chopped, stems removed)
• 0.5 medium Onion (Diced (white or red))
• 2 tbsp Olive Oil (Extra‑virgin, for frying)
• 0.5 cup Reserved Cooking Broth (Broth from the beef cooking liquid, for dipping)

Instructions

1. Prep the Beef

   Trim excess fat from the chuck roast and cut it into roughly 2‑inch cubes. Place the cubes in the pot.

   Time: PT10M

2. Add Water and Salt

   Pour 4 cups of water over the beef, add 1 tsp salt, and stir briefly to combine.

   Time: PT2M

3. Slow‑Cook the Beef

   Cover the pot and set it to high heat (or slow‑cooker high setting) and cook for 6 hours, or until the meat is fork‑tender.

   Time: PT6H

4. Shred the Beef

   Remove the beef from the pot, let it rest for 5 minutes, then shred with two forks. Reserve about ½ cup of the cooking broth for later.

   Time: PT5M

5. Prepare Toppings

   Finely dice the onion and chop the cilantro. Set aside in a small bowl.

   Time: PT5M

6. Soften Tortillas in Broth

   Briefly dip each low‑carb tortilla (1–2 seconds) into the hot reserved broth, then place on a pre‑heated skillet.

   Time: PT2M

7. Assemble and Fry Tacos

   On each tortilla, layer shredded beef, sprinkle shredded cheese, then add cilantro and onion. Drizzle a little olive oil around the edges and fry each side for 2–3 minutes over medium‑high heat (≈350°F) until the cheese melts and the tortilla is crisp.

   Time: PT10M

   Temperature: 350°F

8. Serve

   Plate the tacos and serve the remaining broth on the side for dipping.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

8g

Fat

22g

Fiber

2g