Heart-Healthy Traditional Beef Birria
Savor the rich, bold flavors of our Heart-Healthy Traditional Beef Birria, a lighter twist on the classic Mexican dish that doesn’t sacrifice taste. This nutritious recipe uses lean beef chuck roast, trimmed of excess fat, and is slow-simmered in a vibrant, smoky sauce made from rehydrated guajillo, ancho, and pasilla chiles, Roma tomatoes, and aromatic spices like cumin, oregano, and a hint of cinnamon. Lower sodium beef broth and apple cider vinegar balance the flavors, creating a heart-healthy broth that is as satisfying as it is wholesome. Perfect for cozy family meals, this tender, shredded beef can be served with whole wheat tortillas, avocado slices, and lime wedges, or enjoyed as a comforting stew. With its deep, complex flavors and thoughtful ingredients, this birria recipe is both nourishing and irresistible.
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Recipe Information
Ingredients
- 2 pounds Lean beef chuck roast, trimmed of excess fat
- 4 pieces Dried guajillo chiles
- 2 pieces Dried ancho chiles
- 2 pieces Dried pasilla chiles
- 2 pieces Roma tomatoes, quartered
- 1 piece White onion, quartered
- 6 pieces Garlic cloves, peeled
- 4 cups Low-sodium beef broth
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 pinch Ground cinnamon
- 2 pieces Bay leaves
- 0.5 cup Fresh cilantro, chopped (optional, for garnish)
- 4 pieces Lime wedges (optional, for serving)
- 6 pieces Whole wheat tortillas (optional, for serving)
- 1 piece Avocado slices (optional, for serving)
Instructions
Begin by soaking the dried guajillo, ancho, and pasilla chiles in hot water for 15 minutes, or until softened.
While the chiles soak, season the trimmed beef chuck roast with a small pinch of salt and pepper (optional for sodium control). Sear the beef in a large, heavy-bottomed pot or Dutch oven over medium-high heat until browned on all sides, about 2-3 minutes per side. Remove the beef and set aside.
In a blender, add the softened chiles (stems and seeds removed), Roma tomatoes, onion, garlic, apple cider vinegar, cumin, oregano, cinnamon, and 1 cup of the low-sodium beef broth. Blend until smooth to create the birria sauce.
Strain the sauce into the pot used to sear the beef, using a fine-mesh sieve to remove any solids. Cook the sauce over medium heat for 5 minutes, stirring occasionally, until it darkens and thickens slightly.
Return the seared beef to the pot. Add the remaining 3 cups of low-sodium beef broth and the bay leaves. Stir to combine.
Cover the pot with a lid and reduce the heat to low. Simmer gently for 2.5 to 3 hours, or until the beef is fork-tender and easily shreds. Stir occasionally, and add a small amount of water if necessary to maintain the liquid level.
Once the beef is cooked, remove it from the pot and shred it using two forks. Discard any large chunks of fat if present. Return the shredded beef to the pot, mixing it with the sauce.
Serve the birria warm with optional garnishes like chopped fresh cilantro, lime wedges, avocado slices, and whole wheat tortillas. The birria can also be served as a stew by ladling it into bowls with some of the broth.
Nutrition Facts
Calories |
3225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 2763 mg | 120% | |
| Total Carbohydrate | 257.9 g | 94% | |
| Dietary Fiber | 66.9 g | 239% | |
| Total Sugars | 28.8 g | ||
| Protein | 289.9 g | 580% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 776 mg | 60% | |
| Iron | 47.4 mg | 263% | |
| Potassium | 7728 mg | 164% | |
*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.
