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Low Carb Birria Taco Bowls (Weight Watchers Friendly)

Yield: 4 servings
Click here to track the points on your Weight Watchers app. There are 11g net carbs per serving.

Ingredients

For the Birria Beef:

  • 1 lb. lean beef stew or trimmed chuck roast (cut the chuck roast into 4-5 pieces)
  • 1 teaspoon olive oil
  • 1 small onion
  • 2 cloves garlic, minced
  • 1 1/2 cups reduced-sodium beef broth
  • 8 oz. tomato sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1-2 chipotle peppers in adobo
  • 1/4 teaspoon cinnamon
  • Salt and pepper, to taste

For the Bowls:

  • 3 cups cooked cauliflower rice
  • 1/2 cup diced tomatoes
  • 1/4 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges
  • 1/2 cup reduced-fat Mexican cheese, shredded
  • Optional: fat-free Greek yogurt or sour cream

Instructions

For the Instant Pot:

  • Set Instant Pot to sauté and heat olive oil. Cook the onion and garlic for 2–3 minutes. Add beef and lightly sear on all sides.
  • Add remaining birria ingredients. Seal the lid and cook on high pressure for 35 minutes. Natural release for 10 minutes.
  • Shred the beef with two forks and return to the broth.

For the Slow Cooker:

  • In a skillet, heat 1 teaspoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking for 2-3 minutes until fragrant. Add beef and lightly sear on all sides.
  • Transfer everything to the slow cooker. Add the reduced-sodium beef broth, tomato sauce, apple cider vinegar, and all seasonings (chili powder, cumin, oregano, salt, pepper, and cinnamon). Stir in the chipotle peppers in adobo.
  • Cook on low 7-8 hours or high 4-5 hours. The beef should be very tender and easy to shred.
  • Remove the beef from the slow cooker and shred it with two forks. Return it to the sauce and stir to coat with the broth.

For the Stovetop:

  • In a pot, heat the olive oil. Add onion and garlic, cook until soft. Add the beef and lightly sear on all sides.
  • Cover and simmer on low for 1.5 to 2 hours, until the beef is tender. Remove the beef and shred it with two forks. Return it to the sauce and stir to coat with the broth.

Assembling the Bowls:

  • Add 3/4 cup of cauliflower rice to each bowl, top with birria beef, and garnish with diced tomatoes, onion, cilantro, lime, and cheese.

Notes

NUTRITION INFORMATION:
1 of 4 servings (There are 11g net carbs per serving)
268 calories, 9g total fat, 2g saturated fat, 727 mg sodium, 15g total carbohydrate, 4g dietary fiber, 6g sugars, 8g protein (myfitnesspal.com)