Birria Tacos for Weight Loss

Ingredients

• lean chuck roast (quantity not shown)
• pepper (OCR is unclear whether this refers to black pepper; amount not shown)
• avocado oil (amount not shown)
• red onion (amount not shown)
• tomato (amount not shown)
• dried peppers (variety and amount not shown)
• water (used to cover the peppers and vegetables, and added to the pressure cooker; amounts not shown)
• chicken bouillon (amount not shown)
• black pepper (listed for blending; amount not shown)
• bay leaves (amount not shown)
• low-carb corn tortillas (amount not shown)
• fat-free cheddar (amount not shown)
• onion (for the consommé; amount not shown)
• cilantro (for the consommé; amount not shown)
• lime (for the consommé; amount not shown)

Steps

1. 1

   Season the lean chuck roast with pepper. Heat avocado oil in a pan and sear the beef until browned on both sides.

2. 2

   Add the red onion, tomato, and dried peppers to a pan. Sauté them, then cover with water and boil until soft.

3. 3

   Transfer the softened vegetables and peppers to a blender. Add chicken bouillon and black pepper, then blend.

4. 4

   Put the seared beef and blended mixture into a pressure cooker. Add water and bay leaves.

5. 5

   Pressure-cook on low pressure for 45 minutes.

6. 6

   Remove the beef and shred it.

7. 7

   Dip low-carb corn tortillas into the broth. Add shredded beef and fat-free cheddar to make tacos.

8. 8

   Serve the consommé with onion, cilantro, and lime added to it.

Notes

The source gives no ingredient quantities or serving yield, so these are not specified. The OCR appears to include an unclear word after avocado oil; it was not treated as an ingredient. Taco assembly beyond dipping tortillas and adding the listed cheese is only minimally inferred.

Nutrition per serving

• main
• Mexican
• pressure-cooked
• high-protein
• low-carb
• weight-loss