Low Fat Birria
Indulge in the bold, authentic flavors of traditional birria with this guilt-free twist—Low Fat Birria. Featuring tender, lean beef brisket and protein-rich chicken thighs, this recipe creates a savory and aromatic stew that's lighter yet deeply satisfying. A blend of dried guajillo, ancho, and pasilla chiles, combined with ripe tomatoes, warm spices like cumin and cinnamon, and tangy apple cider vinegar, forms a rich yet balanced sauce that simmers to perfection with the meat. Slow-cooked for hours, the result is melt-in-your-mouth tenderness and layers of smoky, earthy flavors. Served with warm corn tortillas, fresh cilantro, and a squeeze of lime, this low-fat birria is perfect for tacos or comforting bowls—ideal for a healthier take on a beloved Mexican classic. Keywords: low-fat birria, healthy Mexican recipe, lean birria, slow-cooked stew, beef brisket tacos.
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Recipe Information
Ingredients
- 1.5 pounds Beef brisket, trimmed of fat
- 0.5 pounds Boneless, skinless chicken thighs
- 4 whole Dried guajillo chiles
- 2 whole Dried ancho chiles
- 1 whole New Mexico or dried pasilla chiles
- 2 large Roma tomatoes
- 4 whole Garlic cloves
- 1 medium White onion
- 1.5 teaspoons Ground cumin
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Dried oregano
- 2 whole Bay leaves
- 2 tablespoons Apple cider vinegar
- 4 cups Low-sodium chicken broth
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 8 small Corn tortillas
- 0.5 cup Cilantro, chopped
- 2 whole Lime, cut into wedges
Instructions
Place the dried chiles (guajillo, ancho, and New Mexico/pasilla) in a bowl and cover with hot water. Soak for 20 minutes until softened.
While the chiles soak, trim any remaining fat from the beef brisket and cut it into 2-inch pieces. Also cut the chicken thighs into similar-sized pieces.
Seed the softened chiles and transfer them to a blender along with the soaked water. Add the tomatoes, garlic cloves, half of the white onion, ground cumin, ground cinnamon, dried oregano, and apple cider vinegar. Blend until smooth, creating a homogenous sauce.
In a large pot or Dutch oven set over medium-high heat, pour the blended sauce and bring it to a simmer. Cook for about 5 minutes until the sauce deepens in color.
Stir in the chicken broth gradually while constantly stirring to combine it well with the sauce. Bring the mixture back to a gentle simmer.
Add the beef and chicken pieces to the pot, ensuring they are fully submerged in the liquid. Add the bay leaves, season with salt and black pepper, and mix.
Cover the pot and reduce the heat to low, allowing the birria to cook slowly for about 3 hours. Stir occasionally and check the tenderness of the meat, ensuring the flavors meld well.
After 3 hours, remove the pot from the heat. Discard the bay leaves.
Shred the meat using two forks directly in the pot. Stir the shredded meat back into the broth.
Heat the corn tortillas in a dry skillet or directly over a flame until warm and pliable.
Serve the birria by ladling it into bowls or serving on warmed corn tortillas, garnished with remaining chopped white onion, cilantro, and a squeeze of lime juice.
Nutrition Facts
Calories |
2523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 3383 mg | 147% | |
| Total Carbohydrate | 192.4 g | 70% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 21.1 g | ||
| Protein | 247.3 g | 495% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 533 mg | 41% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 5763 mg | 123% | |
*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.
