Keto Birria-Style Beef Tacos on Crispy Provolone Shells
If you have been scrolling through social media lately, you have likely seen the viral Birria taco trend—juicy, spicy beef folded into a crispy tortilla and dipped in a rich, flavorful consommé. Traditionally, this dish is a carb-heavy nightmare, but we have hacked the system to bring you a version that is arguably better than the original. By swapping corn tortillas for crispy, oven-baked Provolone cheese shells, we eliminate the carbs while adding a savory crunch and a boost of healthy fats that keeps you in ketosis. The beef is slow-cooked in a broth rich with bone marrow collagen, guajillo peppers, and aromatic spices until it falls apart at the touch of a fork. This recipe is not just a low-carb substitute; it is a flavor explosion that proves you do not have to sacrifice texture or taste to stay on track with your weight loss goals.
The Masterplan
Start by rehydrating the dried chilies. Place the guajillo and ancho chilies in a bowl of very hot water for 15 minutes until soft.
While chilies soak, turn your Instant Pot to Sauté mode (or use a skillet). Add avocado oil and sear the beef chunks on all sides until browned. Remove beef and set aside.
In a blender, combine the softened chilies, beef bone broth, apple cider vinegar, garlic, onion, cumin, oregano, cinnamon, cloves, salt, and pepper. Blend until completely smooth to create your adobo sauce.
Place the seared beef back into the Instant Pot and pour the blended sauce over it. Secure the lid and cook on High Pressure for 45 to 60 minutes. Allow a natural pressure release for at least 10 minutes.
Once the beef is tender, remove it from the pot and shred it using two forks. Mix a few tablespoons of the cooking liquid (consommé) back into the meat to keep it juicy.
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Arrange provolone slices on the parchment paper, ensuring they do not overlap. Bake for 6-8 minutes, or until the cheese is bubbling and the edges turn golden brown and crispy.
Remove the cheese from the oven. Let it cool for about 1 minute until it is safe to touch but still pliable. Carefully lift each slice and drape it over the handle of a thick wooden spoon or a taco rack to cool completely and harden into a taco shell shape.
Assemble the tacos by filling the crispy cheese shells with the shredded beef. Top with fresh cilantro and a squeeze of lime juice. Serve immediately with a side of the remaining consommé for dipping.
Perfect Pairings
Keto Mediterranean Whipped Feta Steak Bites
Crispy Keto Brown Butter Sage Cauliflower Gnocchi
Slow-Cooker Keto Creamy Tuscan Chicken
Gather Your Energy
Step by Step
Start by rehydrating the dried chilies. Place the guajillo and ancho chilies in a bowl of very hot water for 15 minutes until soft.
While chilies soak, turn your Instant Pot to Sauté mode (or use a skillet). Add avocado oil and sear the beef chunks on all sides until browned. Remove beef and set aside.
In a blender, combine the softened chilies, beef bone broth, apple cider vinegar, garlic, onion, cumin, oregano, cinnamon, cloves, salt, and pepper. Blend until completely smooth to create your adobo sauce.
Place the seared beef back into the Instant Pot and pour the blended sauce over it. Secure the lid and cook on High Pressure for 45 to 60 minutes. Allow a natural pressure release for at least 10 minutes.
Once the beef is tender, remove it from the pot and shred it using two forks. Mix a few tablespoons of the cooking liquid (consommé) back into the meat to keep it juicy.
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Arrange provolone slices on the parchment paper, ensuring they do not overlap. Bake for 6-8 minutes, or until the cheese is bubbling and the edges turn golden brown and crispy.
Remove the cheese from the oven. Let it cool for about 1 minute until it is safe to touch but still pliable. Carefully lift each slice and drape it over the handle of a thick wooden spoon or a taco rack to cool completely and harden into a taco shell shape.
Assemble the tacos by filling the crispy cheese shells with the shredded beef. Top with fresh cilantro and a squeeze of lime juice. Serve immediately with a side of the remaining consommé for dipping.