High Protein Birria
Elevate your taco night with this high-protein birria, a hearty, flavorful take on the classic Mexican stew. Made with lean beef chuck, an aromatic blend of toasted guajillo, ancho, and chipotle chilies, and nutrient-packed kidney beans, this protein-rich recipe is a delicious way to fuel your body. Slow-cooked with spices like cumin, oregano, and cinnamon, the tender, shredded beef is simmered to perfection in a rich chili broth, creating layers of smoky, savory depth. Serve with warm corn tortillas, fresh cilantro, and a squeeze of lime for a wholesome, soul-satisfying feast. Perfect for meal prepping or impressing guests, this high-protein dish is a must-try for anyone who loves bold flavors and nutrient-dense meals!
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Recipe Information
Ingredients
- 2 pounds lean beef chuck
- 6 pieces dried guajillo chilies
- 4 pieces dried ancho chilies
- 2 pieces dried chipotle chilies
- 1 large onion
- 6 pieces garlic cloves
- 0.25 cup cider vinegar
- 1 15-ounce can canned kidney beans
- 4 cups beef broth
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 piece cinnamon stick
- 2 pieces bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons neutral oil (e.g., canola or vegetable)
- 12 pieces corn tortillas
- 0.5 cup chopped cilantro
- 2 pieces lime wedges
Instructions
Cut the beef chuck into 2-inch cubes and set aside.
Toast guajillo, ancho, and chipotle chilies on a dry skillet over medium heat for about 2-3 minutes until fragrant, being careful not to burn them.
Remove seeds and stems from the chilies. Then soak them in hot water for about 20 minutes until softened.
In a blender, combine the softened chilies, onion, garlic, and cider vinegar. Blend until smooth.
In a large pot, heat the oil over medium-high heat. Add the beef chunks and sear on all sides until browned.
Add the blended chili mixture to the pot along with beef broth, kidney beans, cumin, oregano, cinnamon stick, bay leaves, salt, and pepper. Stir well to combine.
Bring to a simmer, then lower the heat. Cover the pot and cook for about 3 hours or until the beef is tender and can be easily shredded.
Remove the cinnamon stick and bay leaves. Using two forks, shred the beef inside the pot.
Warm the corn tortillas in a dry skillet or over an open flame until pliable.
Serve the birria hot with warm tortillas, garnished with chopped cilantro and lime wedges.
Nutrition Facts
Calories |
4886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.3 g | 254% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 10236 mg | 445% | |
| Total Carbohydrate | 447.1 g | 163% | |
| Dietary Fiber | 105.7 g | 378% | |
| Total Sugars | 22.2 g | ||
| Protein | 334.3 g | 669% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 906 mg | 70% | |
| Iron | 59.8 mg | 332% | |
| Potassium | 9220 mg | 196% | |
*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.
