Easy Low Carb Birria Taquitos

INGREDIENTS

• For the Birria Filling and Sauce

  • 5-6 dried whole chiles

  • 2 cups boiling water

  • 3 cubes beef bullion seasoning (or packets)

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon ground cloves

  • 2 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 2 tablespoons brown sugar

  • 3 cloves garlic (about 2 tablespoons chopped)

  • 1 can Chipotle Peppers in Adobo Sauce (7oz)

  • 1 can diced fire-roasted tomatoes (15oz) or plain works fine

  • Splash of water to rinse out the cans

  • 2 pounds boneless beef chuck pot roast (more than 2lbs works fine if you wanted extra)

  • 1 onion (large) chopped

  • 2-3 bay leaves

• Taquitos

  • 1 package Don Pancho Carb Control Wraps (10 count)

  • 2 cups white cheese that melts well Monterrey Jack, Muenster Cheese, Oaxaca Cheese

  • 1 cup white onion, chopped (optional)

  • 20 ounces Birria meat filling, shredded

  • 1 teaspoon neutral oil

• Optional Toppings

  • Shredded lettuce, tomatoes, chopped green onions, Queso Fresco cheese crumbles, Don Pancho Cilantro Lime Crema Sauce

DIRECTIONS

For the Birria Filling and Sauce

• Heat 2 cups of water to boiling and set aside.
• Using scissors, cut off the tops of the dried chiles and shake out the seeds. Place the chiles in a blender (it helps to cut them into sections) and pour in hot water. The water will barely cover the chiles.
• Add all the remaining ingredients through the can of fire-roasted tomatoes.
• Use the splash of water to rinse out the can of tomatoes and the chipotle peppers in adobo sauce. Cover with the blender lid. Using the pulse button, carefully pulse a few times to get the mixture going, blend on low until incorporated, and turn the blender up to medium to puree the mix thoroughly. Take care as the mixture will be hot.
• Trim the chuck roast taking off any larger sections of marbling or fat. Cut into large chunks and place into a crockpot or slow cooker.
• Roughly chop one onion and add to the crockpot. Add the Birria Chile Sauce, pouring over the meat and onions. Add the bay leaves. Stir to combine to make sure the meat is fully coated.
• Cook on high for 5-6 hours or on low for 7-8 hours or until meat is falling apart and shreds easily. Check the crockpot a few times if possible, stir and adjust the temperature if needed (adjustments will vary per slow cooker).
• Remove the meat and shred with two forks. It should pull apart easily. It can be made days ahead and stored in the refrigerator.
• Scoop out the sauce and place in a safe heat container. Pull out the bay leaves if you can find them. Stir and allow to cool slightly. There shouldn’t be much fat on the surface, but if there is, spoon that off if possible. If you’d like to re-blend this to puree the sauce further, feel free. We serve it as is – rustic style with chunks of onion.

Assemble the Taquitos

• Preheat air fryer or oven to 425F. Shred the cheese and if using fresh chopped onion, have that standing by with the cheese, the meat filling, and the Don Pancho Carb Control Wraps.
• Laying a tortilla on the counter or cutting board and layer in 2 ounces of the filling (about two heaping tablespoons), then some shredded cheese, and a sprinkle of chopped onion. Roll up tightly. Avoid having too much filling near the edges, so the cheese doesn’t melt out.
• Place the rolled tacos in the air fryer and lightly brush with a bit of neutral oil, which will help them crisp while baking.
• Follow the directions of your air fryer. I baked mine at 400 for 8 minutes. I turned them over 1/2 way through and re-brushed them with a small amount of oil.

Serving with Toppings

• Place a bed of lettuce on a platter, then a row of Taquitos. Sprinkle on chopped tomato, green onions, crumbled Queso Fresco (or similar cheese), chopped cilantro. Drizzle on Don Pancho Cilantro Lime Crema.
• Spoon some of the Birria Chile Sauce into serving bowls and serve the Taquitos with the Birria sauce for dipping.