Heart-Healthy Birria
Experience the bold flavors of traditional birria with a modern, health-conscious twist in this Heart-Healthy Birria recipe. Made with tender, protein-rich skinless chicken thighs and simmered in a vibrant, aromatic broth of toasted guajillo and ancho chiles, garlic, and warming spices like cinnamon and cumin, this dish is both flavorful and nourishing. Low-sodium chicken broth keeps it light, while a sprinkle of fresh cilantro and a squeeze of lime at the end add brightness to every bite. Served with warm corn tortillas and crisp radish slices, it’s a wholesome and satisfying meal that’s perfect for enjoying with family or friends. Ready in just a few steps, this lighter take on the classic Mexican dish is a delicious way to bring heart-healthy options to your table. Perfect for anyone seeking a flavorful, low-sodium, and nutrient-packed meal, this birria is as comforting as it is guilt-free!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds skinless boneless chicken thighs
- 1 tablespoon olive oil
- 4 whole dried guajillo chiles
- 2 whole dried ancho chiles
- 1 large white onion
- 4 whole garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cinnamon
- 2 whole bay leaves
- 4 cups low-sodium chicken broth
- 0.5 cup fresh cilantro
- 1 whole lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 whole radishes
- 8 whole corn tortillas
Instructions
Start by toasting the guajillo and ancho chiles in a dry pan over medium heat for about 2-3 minutes, or until they become fragrant. Be careful not to burn them.
Remove the seeds and stems from the chiles and soak them in warm water for 15 minutes to soften.
In a blender, combine the chiles, half of the white onion, all of the garlic cloves, cumin, oregano, and cinnamon. Add a ladleful of the soaking water and blend until smooth.
In a large pot, heat the olive oil over medium-high heat. Brown the chicken thighs on both sides, then remove them from the pot and set aside.
In the same pot, add the other half of the chopped onion and sauté until translucent, about 5 minutes.
Pour the chile mixture into the pot, add the low-sodium chicken broth, bay leaves, salt, and black pepper, and stir well.
Return the chicken thighs to the pot, cover, and simmer on low heat for about 1.5 to 2 hours, or until the chicken is tender and pieces can be pulled apart easily.
Remove the chicken from the pot, shred it with two forks, and return it to the pot.
Adjust the seasoning with more salt and pepper if needed. Add the fresh cilantro and a squeeze of lime juice just before serving.
Garnish with sliced radishes and serve with warm corn tortillas on the side.
Nutrition Facts
Calories |
2804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 3774 mg | 164% | |
| Total Carbohydrate | 246.1 g | 89% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 19.8 g | ||
| Protein | 220.0 g | 440% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 508 mg | 39% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 4041 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
