How To Make The BEST Keto Birria Crunchwrap

Misen's rock solid pan: https://amzn.to/3jI3YjA My knife of choice: https://amzn.to/3HbvIF5 My other knife of choice: https://amzn.to/3XF966N Epidemic Sound: https://share.epidemicsound.com/o6ovzp Disclaimer: This post may contain affiliate links. As an affiliate, I may earn a small commission from qualifying purchases made through our links, at no extra cost to you. This helps support my content creation efforts and allows me to continue providing useful insights, tips, and resources. Please note that I only recommend products or services that I have personally used or genuinely believe will be useful for you. Thank you for your support! In this video, we're going to learn how to make the best keto birria crunchwrap! This delicious and easy wrap is perfect for keto dieters, with a crispy outer shell and a gooey and cheesy filling. It features keto tortillas by Mr. Tortilla. If you're looking for a delicious, easy, and low-carb meal, then this keto, birria, and crunchwrap recipe is perfect for you! This recipe is perfect for anyone on a keto or low-carb diet, and it will definitely satisfy your cravings! Thanks for watching! Keto Birria Crunchwrap - Ingredients: 1 Mr. Tortilla burrito-sized tortilla 1 Mr. Tortilla 2 net carb tortilla 1 Mr. Tortilla 1 net carb tortilla 1/4-1/2 cup of shredded birria (I used my "cheat code" birria pot roast, recipe below) 1/2 cup oaxaca or mozarella cheese, shredded 1 cup sharp cheddar cheese, shredded Recipe: 1. Warm all of your tortillas, about 10 seconds on each side, on medium heat. Set aside. 2. Place your 1 net carb tortilla into an air fryer and fry for 5 minutes at 370F or until crispy. Set aside. 3. Place the burrito-size tortilla on a large work surface. Lay down an ven layer of your oaxaca or mozarella cheese. Top the cheese with your shredded beef. 4. Place your 1 net carb tortilla on top of the beef. If the tortilla is unevenly shaped from the air fry, gently press down on it until it just cracks. 5. Top the 1 net carb tortilla with 1/2 cup of the shredded cheddar cheese. 6. Place the 2 net carb tortilla over the cheddar cheese. 7. Fold over/pleat the burrito-sized tortilla over the mound of cheese & beef you've just created. After folder, you should have a rough pentagon shape. 8. Heat a pan (on medium high) with about a teaspoon of oil and toast your crunchwraps on both sides, about 2 minutes per side. Set the crunchwrap aside. 9. Add about 1/2 a teaspoon of oil to the pan and distribute the oil. Then lay down the other 1/2 cup of shredded cheddar cheese. 10. After melting for about 2o seconds, lay your crunchwrap back into the pan on it's non-seamed side. Allow this to cook for 3 minutes. Regularly scrape the melting cheese onto the sides of the crunchwrap during this time. 11. After 3 minutes, remove the crunchwrap from the pan and place onto a cutting board, fried cheese side up. Cut in half and enjoy (optionally, use the pan juices as a consomé dipping sauce). Cheat Code Birria Pot Roast - Ingredients: 2 lbs chuck roast 1 packet Simply Organic Southwest Taco Simmer Sauce 4 tbsp birria taco seasoning 1 cup beef stock Recipe: 1. Turn on your oven's broiler to high. 2. Season your chuck roast on all sides with your birria taco taco seasoning. 3. Place your chuck roast onto a 13x9 pan and into the oven. Broil both sides of your chuck roast, 8 minutes on each side (16 minutes total). 4. Remove your chuck roast from the oven. Turn off the broil and preheat the oven to 275F. 5. Empty your taco simmer sauce packet and beef stock into the pan with the chuck roast. Cover the pan tightly with aluminum foil. 6. Place your pan into the oven and allow to cook for 3 hours. 7. After 3 hours, allow the chuck to cool for at least 30 minutes on top of your stove or on top of a cooling rack on a kitchen countertop.