Low Fat Birria Burrito
Satisfy your cravings without the guilt with this flavor-packed Low Fat Birria Burrito! Tender, slow-cooked lean beef chuck is simmered in a rich and aromatic chili-based sauce made with guajillo and ancho chilies, creating a lighter yet equally delicious take on traditional birria. Wrapped in wholesome whole wheat tortillas, each burrito is filled with juicy, shredded birria beef, hearty brown rice, fresh tomatoes, and a sprinkle of low-fat cheese for the perfect balance of taste and texture. This nutrient-conscious recipe, garnished with fresh cilantro and a squeeze of lime, is the perfect way to enjoy a comforting Mexican classic while keeping your meal on the lighter side. Ready in just a few simple steps (though worth the slow cooking time), this dish is ideal for meal prepping, family dinners, or a healthier indulgence for taco night! Perfect for fans of balanced, high-protein meals.
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Recipe Information
Ingredients
- 500 grams Lean beef chuck
- 1 medium White onion
- 4 pieces Garlic cloves
- 2 pieces Dried guajillo chilies
- 2 pieces Dried ancho chilies
- 2 pieces Bay leaves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 4 cups Low sodium beef broth
- 2 tablespoons Vinegar
- 0.5 cup Fresh cilantro
- 6 pieces Whole wheat tortillas
- 1 cup Cooked brown rice
- 1 cup Low fat shredded cheese
- 2 medium Tomatoes
- 1 large Lime
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Deseed and stem the guajillo and ancho chilies. Boil them in water for 10-15 minutes until they soften.
In a blender, combine softened chilies, half the onion, 2 garlic cloves, vinegar, cumin, coriander, salt, and pepper with 1 cup of beef broth. Blend until smooth.
Cube the lean beef chuck and place it in the slow cooker. Pour the blended chili mixture over the beef.
Add the bay leaves and the remaining beef broth to the slow cooker. Stir to combine gently.
Cover and cook on low for 6-8 hours or until the beef is tender and shreds easily.
While beef is cooking, dice the tomatoes, chop the cilantro, and finely slice the remaining half of the onion. Set aside for garnishing.
Once the beef is done, remove the bay leaves, shred the beef in the slow cooker using two forks, and let it absorb the juices.
Warm the whole wheat tortillas on a dry skillet for about 20 seconds on each side.
Assemble the burrito by placing a portion of the shredded birria beef in the center of a tortilla.
Add a spoonful of cooked brown rice, a sprinkle of low fat shredded cheese, and some chopped tomatoes and onions.
Roll the tortilla tightly, folding in the sides, and cut it in half if desired.
Serve the burrito with a wedge of lime and garnish with fresh cilantro.
Nutrition Facts
Calories |
2986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 5288 mg | 230% | |
| Total Carbohydrate | 260.4 g | 95% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 20.8 g | ||
| Protein | 209.7 g | 419% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1309 mg | 101% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 5217 mg | 111% | |
*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.
