Low Fat Beef Birria Tacos
Savor the mouthwatering flavors of authentic Mexican cuisine with a healthy twist in our Low Fat Beef Birria Tacos recipe. Crafted with lean beef chuck roast, a blend of dried guajillo and ancho chiles, and subtly spiced with cinnamon, cumin, and oregano, this recipe combines bold flavors with a guilt-free profile. The beef is slow-simmered in a rich, velvety chile sauce until perfectly tender, then shredded to create the ultimate taco filling. Served in warm corn tortillas and topped with fresh cilantro, chopped onion, and a splash of lime juice, these tacos are a delightful balance of zest, smokiness, and vibrant freshness. Perfect for a family dinner or a party platter, this dish offers all the classic flavors of birria tacos without the excess fat, making it an irresistible yet heart-healthy choice.
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Recipe Information
Ingredients
- 2 pounds Lean beef chuck roast
- 5 pieces Dried guajillo chiles
- 3 pieces Dried ancho chiles
- 2 tablespoons Canned chipotle peppers in adobo sauce
- 1 tablespoon White vinegar
- 4 pieces Garlic cloves, peeled
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground cinnamon
- 4 cups Beef broth, low sodium
- 12 pieces Corn tortillas
- 1 cup Chopped onion
- 0.5 cup Chopped fresh cilantro
- 4 pieces Lime wedges
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Start by trimming excess fat from the beef chuck roast and cut it into large chunks.
Heat a large pot over medium heat. Toast the dried guajillo and ancho chiles until they are slightly darkened and aromatic, about 1-2 minutes per side. Remove the chiles and set aside.
In the same pot, add the beef chunks in a single layer and sear on all sides until browned, about 5-7 minutes. Remove the beef and set aside.
Add the toasted chiles to the pot with the beef broth. Bring to a boil, then reduce to a simmer and cook until the chiles are softened, about 10 minutes.
Transfer the softened chiles from the broth to a blender. Add the chipotle peppers, vinegar, garlic, cumin, oregano, cinnamon, salt, and black pepper. Blend until smooth.
Return the seared beef to the pot and pour over the chile sauce. Stir to combine, ensuring the beef is well-coated in the sauce.
Cover the pot and allow the mixture to simmer on low heat for about 2.5 hours, or until the beef is tender and easily shredded.
Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and mix well with the sauce.
Preheat a non-stick skillet over medium-high heat. Warm each corn tortilla for about 30 seconds on each side, until pliable.
To assemble the tacos, place a portion of the shredded beef mixture onto each tortilla. Top with chopped onion and cilantro.
Serve the tacos hot with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
4022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.6 g | 246% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3947 mg | 172% | |
| Total Carbohydrate | 338.3 g | 123% | |
| Dietary Fiber | 69.4 g | 248% | |
| Total Sugars | 13.0 g | ||
| Protein | 259.3 g | 519% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 757 mg | 58% | |
| Iron | 43.6 mg | 242% | |
| Potassium | 7200 mg | 153% | |
*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.
