Birria Lettuce Tacos

Method

1. Toast the guajillo peppers in a dry skillet over medium heat for about 2 minutes per side until fragrant, then soak them in hot water for 10 minutes to rehydrate.
2. Blend the rehydrated guajillo peppers with a splash of their soaking liquid until a smooth, deep red chile paste forms.
3. Rub the beef thoroughly with the guajillo paste and let it marinate for at least 10 minutes while you prepare the remaining ingredients.
4. Sear the marinated beef in a hot skillet over high heat for 4-5 minutes per side, then reduce heat to medium-low and cook for a further 30 minutes until the meat is tender and deeply caramelized.
5. Shred the cooked beef using two forks, folding it back into any remaining pan juices to keep it moist and flavorful.
6. Arrange the shredded beef over a bed of crisp lettuce leaves to serve as keto-friendly taco shells, then top generously with shredded cheese and fresh coriander.