Ingredients
- 5 guajillo chilies
- 5 dried Anaheim chilies
- ½ chopped small yellow onion
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon cinnamon
- 1 teaspoon minced ginger root (optional)
- 1 tablespoon salt
- 3 lbs (1.3kg) cubed beef stew meat or chuck roast
- 6 bay leaves
To Serve
- Cilantro
- Lime wedges
- Chopped onion
- Salsa (optional)
- Shredded cabbage (optional)
- Low carb tortillas (optional)
Method
- Remove the seeds and stems from the chilies.
- Put them in a pan and cover them with water.
- Now bring the chilies to a boil.
- Turn down the heat and simmer gently for 15 minutes or until tender.
- Let them cool down for 5 minutes.
- Now transfer the chilies and water into a blender.
- Add the onion, salt, herbs and spices, and blend until smooth, to make the birria sauce.
- Mix together the meat, sauce and bay leaves.
- Simmer very gently in a large pot on the stove for about 4 hours or until the meat is tender.
Notes
- Alternatively you could cook the keto birria for 4 hours at 350 degrees F (175 degrees C) in the oven.
- Instant Pot or crockpot birria would also work, if you prefer to use one of those.