Low Fat Birria Beef
Savor the bold and vibrant flavors of **Low Fat Birria Beef**, a lighter twist on the traditional Mexican specialty. This recipe uses lean beef chuck roast, expertly simmered in a rich and aromatic chile sauce made from dried guajillo and ancho chiles, garlic, and warm spices like cumin and oregano. By trimming excess fat and opting for low-sodium beef broth, you’ll enjoy all the depth of classic birria without the guilt. Slowly cooked to tender perfection, the meat is shredded and infused with its irresistible sauce, ready to be served with warm corn tortillas, fresh cilantro, and a squeeze of lime. Ideal for meal-prepping or family dinners, this healthier, low-fat birria offers authentic Mexican comfort food you can enjoy guilt-free. Keywords: low fat birria, Mexican beef stew, healthy birria recipe, lean birria tacos, dried chile beef recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Lean beef chuck roast
- 4 pieces Dried guajillo chiles
- 3 pieces Dried ancho chiles
- 1 medium White onion
- 6 cloves Garlic cloves
- 2 pieces Bay leaves
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Black pepper
- 4 cups Beef broth, low sodium
- 2 tablespoons Apple cider vinegar
- 0.5 cup Fresh cilantro
- 1 teaspoon Salt
- 1 lime Lime for serving
- 12 pieces Corn tortillas
Instructions
Start by trimming any visible fat from the beef chuck roast to keep the dish low fat. Cut the beef into large, manageable chunks.
Remove the stems and seeds from the dried guajillo and ancho chiles.
In a medium saucepan, boil water and then remove from heat. Submerge the dried chiles into the hot water and allow them to rehydrate for 15 minutes.
While the chiles are soaking, peel and roughly chop the onion, and peel the garlic cloves.
Drain the chiles and add them to a blender along with the onion, garlic, apple cider vinegar, cumin, oregano, black pepper, and 1 cup of the low sodium beef broth. Blend until you have a smooth paste.
In a large, heavy pot or Dutch oven, place the beef chunks with the chile paste, the remaining 3 cups of beef broth, and the bay leaves. Stir to combine.
Bring the mixture to a simmer over medium heat, then reduce to low heat. Cover the pot and allow it to simmer for about 2.5 to 3 hours or until the beef is tender and easily shreddable.
After cooking, remove the bay leaves and use two forks to shred the beef directly in the pot. Stir to mix well with the sauce.
Taste and add salt if needed. Stir in fresh cilantro.
Warm the corn tortillas in a non-stick pan or directly over a flame until soft and pliable.
Serve the birria beef with warm corn tortillas and lime wedges. Optionally, top with additional fresh cilantro for garnish.
Nutrition Facts
Calories |
3953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.5 g | 243% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3656 mg | 159% | |
| Total Carbohydrate | 329.4 g | 120% | |
| Dietary Fiber | 63.3 g | 226% | |
| Total Sugars | 11.1 g | ||
| Protein | 254.7 g | 509% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 636 mg | 49% | |
| Iron | 40.3 mg | 224% | |
| Potassium | 6349 mg | 135% | |
*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.
