Description
Tender slow-cooked beef in smoky chipotle-lime sauce served in low-carb tortillas. A keto-friendly Mexican fusion perfect for bold flavor and under 10g carbs per serving.
Ingredients
1.5 lbs beef chuck roast
3-4 canned chipotle peppers
2 tbsp cumin (whole seeds, toasted and ground)
1/2 cup cilantro (fresh, chopped)
Avocado oil
3 garlic cloves (minced)
2 cups beef broth (low-sodium or homemade)
1/4 cup lime juice
Low-carb cauliflower tortillas (6 pieces)
1 avocado, sliced
Taco-style salsa (no added sugar)
1/4 cup red onion, pickled (no alcohol)
Instructions
Sear beef chuck in avocado oil until browned on all sides
In a bowl, combine cumin, garlic, lime juice, and broth
Place browned beef in a slow cooker, pour marinade over
Cook on low for 6 hours or pressure cook for 90 minutes
Shred beef using two forks
Skim excess fat from broth, then blend chipotle peppers and stir into sauce
Warm cauliflower tortillas at 150°F for 3 minutes
Layer shredded beef in tortillas, top with avocado, salsa, cilantro, and red onion
Notes
Chipotle seeds + skins = spiciest option
Smoked paprika substitute if avoiding heat
Warm tortillas right before serving for best texture
Let meat rest 10 minutes before shredding
Adobo sauce works as condiment side
- Prep Time: 45
- Cook Time: 135
- Category: Main dish
- Method: Braising
- Cuisine: Mexican