Carnivore Diet Tacos Recipe: From Birria to Cheese Shells

Have you ever craved a quesabirria taco so intensely that you wished you could recreate the experience at home? The quest for the perfect taco ends here. This recipe is the result of years of dedicated research, from savoring authentic street tacos to experimenting in the kitchen, serving up taco feasts.

The Allure of Birria Tacos

Birria has become a culinary sensation, captivating taste buds nationwide. This traditional Mexican dish, typically made with goat meat, has evolved into a versatile delight enjoyed everywhere. Imagine sinking your teeth into a crispy corn tortilla filled with tender, juicy, and flavorful meat, generously layered with melted cheese that crisps up to perfection in the pan. The allure is undeniable.

Unlocking the Secrets to Quesabirria Tacos

Quesabirria tacos are essentially tacos generously filled with shredded birria and cheese. The foundation of this recipe lies in authentic Mexican Birria, a rich beef stew crafted from a tough, inexpensive cut of meat. The key is to prepare the birria at least a day in advance, allowing it to simmer slowly for hours, developing its signature depth of flavor.

"Queso" translates to cheese, and these tacos deliver on that promise with an abundance of melted cheese. Oaxaca cheese, similar to a fresh Monterey Jack, is ideal for its meltability and flavor. While readily available in many grocery stores and Latin markets, Monterey Jack can serve as a suitable substitute if Oaxaca is unavailable.

Essential Components

• Mexican Birria Stew (Birria de Res): The flavorful meat from the stew forms the heart of the quesabirria tacos.
• Beef Broth: Reserved from the birria recipe, the broth serves as a dipping sauce for the tacos, reminiscent of a French dip sandwich.
• Fresh Corn Tortillas: While traditional corn tortillas are recommended, psyllium husk tortillas can be used for a keto-friendly option, although they may not hold up as well.
• Onion Topping: A vibrant mix of minced onion, cilantro, and finely diced jalapeno adds a refreshing and spicy element.
• Chipotle Crema: A creamy, smoky sauce that elevates the overall flavor profile.

Mastering the Art of Preparation

"Mise en place," or having all your ingredients prepped and ready, is crucial for success. Before embarking on the taco assembly, prepare the crema and onion topping, and ensure the shredded beef birria is ready to go. Consider making a large batch of birria in advance, freezing portions for future use in dishes like these quesabirria tacos.

Read also: The Carnivore Diet: An Autoimmune Solution?

Crafting the Chipotle Crema

In a bowl, whisk together the following ingredients:

• 2 tablespoons of paste from chipotle chilies in adobo sauce
• ¼ cup of crema
• Juice of one lime

Cover and refrigerate until ready to use.

Preparing the Onion Topping

In a bowl, combine:

• ½ chopped onion
• 1 diced jalapeno
• 4 tablespoons of cilantro

Season with a pinch of salt and set aside.

Assembling the Quesabirria Tacos

1. Reheat the Birria: Warm the shredded beef birria in a microwave-safe bowl or a small pan on the stove.
2. Warm the Broth: Reheat the beef broth in a small pot over medium-low heat.
3. Prepare the Cooking Surface: Preheat a cast iron skillet or large griddle over medium-high heat and brush with oil.
4. Dip the Tortillas: Working one at a time, dunk a tortilla into the warm beef broth.
5. Fill the Tacos: Place the soaked tortilla onto the skillet and fill half with a layer of Oaxaca cheese and shredded birria.
6. Fold and Fry: Fold the tortilla over to close the taco. Fry until crisp and lightly browned on one side, then flip and repeat on the other side.
7. Serve: Serve the tacos hot off the griddle, accompanied by small bowls of the remaining broth, the onion topping, and lime wedges for dipping and garnishing.

Keto Quesabirria Tacos

For a keto-friendly twist, use homemade tortillas made from psyllium husk. If Oaxaca cheese is unavailable, Monterey Jack cheese serves as a great substitute.

Read also: The Carnivore Diet's Impact on Sleep

Carnivore Diet Tacos: Embracing the Cheese Shell Revolution

Dive into the world of low-carb deliciousness with Cheesy Shell Carnivore Tacos! These tacos replace traditional tortillas with crispy cheese shells, making them an ideal choice for those following a carnivore diet.

Crafting the Cheese Taco Shells

1. Prepare the Baking Sheet: Line a baking sheet with parchment paper or a silicone mat. Silicone mats are preferred for easy cheese removal.
2. Create Cheese Piles: Drop small piles of grated cheddar cheese (about 1/4 cup per shell) onto the baking sheet, spacing them about 2 inches apart. Gently press down on the cheese piles to form a single layer.
3. Bake: Place the baking sheet in a preheated oven at 350°F (175°C) and bake for 5-7 minutes, or until the cheese is melted and the edges begin to brown and crisp.
4. Shape the Shells: Let the cheese cool for a minute until firm enough to lift but still pliable. Drape the cheese over the handle of a spoon or other utensil balanced on two cups to create a taco shell shape.
5. Cool Completely: Allow the cheese shells to cool completely, about 5 minutes, before removing them from the spoon handle.

Assembling the Carnivore Tacos

1. Brown the Ground Beef: In a large skillet over medium heat, brown the ground beef.
2. Season the Beef: Once the beef is almost cooked through, add your favorite homemade taco seasoning (store-bought packets often contain added sugars and cornstarch, increasing carb content). Add 1/4 cup of water and continue cooking until the water is absorbed.
3. Fill the Cheese Shells: Fill the prepared cheese taco shells with the seasoned ground beef.

Carnivore Wraps/ Tortillas for Beef and Bacon Tacos

For those seeking a carnivore-friendly tortilla alternative, consider crafting wraps from carnivore-approved ingredients.

Ingredients

• 5 oz pork rinds
• 6 eggs
• 1 tbsp ghee or butter (in the mixture) + some more for frying
• 2 cups water
• 1 tsp sea salt

Instructions

1. Grind the Pork Rinds: Use a blender or food processor to grind the pork rinds into a fine powder.
2. Combine Ingredients: In a bowl, add the water, eggs, 1 tablespoon of ghee (or butter), and sea salt to the pork rind powder. Blend until smooth and liquid-like, adding more water if the batter appears too thick.
3. Cook the Tortillas: Heat a teaspoon of ghee (or butter) in a pan over low-medium heat. Pour about 1/4 cup of batter into the pan and cook for approximately 7 minutes. Flip and cook for an additional 3 minutes.
4. Rest and Repeat: Once cooked, set the tortilla aside to rest on a paper towel. Repeat the process until all the pork rind powder is used, removing the pan from the heat between each tortilla to prevent overheating.

Taco Skillet: A Deconstructed Delight

For a simplified approach, consider a Taco Skillet, featuring taco meat, bell peppers, and diced tomatoes, topped with cheese, sour cream, and guacamole.

Instructions

1. Cook the Meat and Vegetables: In a large non-stick skillet, cook beef, bell peppers, and yellow onion over medium-high heat for 5-7 minutes, stirring frequently, until the meat is fully cooked and the vegetables are tender. Drain any excess grease.
2. Add Seasoning and Tomatoes: Stir in water and taco seasoning mix, and bring to a boil. Cook until the water is absorbed. Add the tomatoes and cook until the liquid is gone.
3. Melt the Cheese: Sprinkle cheddar cheese over the mixture and cover with a lid to allow the cheese to melt.
4. Serve: Serve hot, topped with sour cream and guacamole.

Storage and Reheating

Sadly, quesabirria tacos are best enjoyed fresh, as they tend to lose their appeal when reheated. The crema and onion topping can be stored in the refrigerator for 3-4 days, tightly covered. Extra birria meat can be frozen for later use or kept in the fridge for 5-6 days in an airtight container.

Read also: Troubleshooting Carnivore Diet Diarrhea

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