Low Fat Birria Tacos
Dive into the bold, smoky flavors of these irresistible Low Fat Birria Tacos—a lighter take on the classic Mexican favorite! This recipe uses lean beef chuck roast and low-fat cheese to deliver all the rich, savory goodness of traditional birria without the excess calories. Featuring a deeply flavorful sauce made from dried guajillo, ancho, and pasilla chiles, along with aromatic spices like cumin, oregano, and cinnamon, this dish is slow-simmered to perfection for tender, shredded beef drenched in a luscious consommé. Each corn tortilla is lightly crisped after a dip in the cooking broth, then generously stuffed with seasoned beef and melty cheese. Garnish with fresh cilantro and a bright squeeze of lime for a vibrant finishing touch, and serve with extra consommé for dipping. Perfect for taco night or any special occasion, these healthier birria tacos are a delicious way to enjoy all the traditional flavors without compromise!
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Recipe Information
Ingredients
- 1.5 pounds lean beef chuck roast
- 4 pieces dried guajillo chiles
- 2 pieces dried ancho chiles
- 2 pieces dried pasilla chiles
- 1 large white onion
- 4 pieces garlic cloves
- 14 ounces canned tomatoes
- 4 cups beef broth
- 3 pieces bay leaves
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground cumin
- 1 tablespoons dried oregano
- 2 tablespoons apple cider vinegar
- 1.5 teaspoons salt
- 0.5 teaspoons pepper
- 12 pieces corn tortillas
- 1 cup low-fat cheese
- 0.5 cup fresh cilantro, chopped
- 1 piece lime, sliced
Instructions
Remove the stems and seeds from the guajillo, ancho, and pasilla chiles. In a dry skillet, toast the chiles over medium heat until they become fragrant, about 2-3 minutes each side.
Transfer toasted chiles to a bowl and cover with hot water. Let them soak for about 10 minutes to rehydrate.
Meanwhile, trim any excess fat from the beef and cut it into 2-inch chunks for easier cooking.
Dice the onion and peel the garlic cloves.
In a blender, combine the rehydrated chiles (discard the soaking water), diced onion, garlic, canned tomatoes, apple cider vinegar, salt, and pepper. Blend until smooth, adding a little beef broth if necessary to reach a sauce consistency.
In a large pot over medium heat, sear the beef chunks until browned on all sides, working in batches to avoid overcrowding the pot. Use minimal oil if necessary or a non-stick spray.
Once all the beef is seared, return it to the pot. Pour the chile mixture over the beef, then add the beef broth, bay leaves, cinnamon, cumin, and oregano. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 3 hours, or until the beef is tender and easily shredded with a fork.
Once the beef is tender, remove it from the pot and shred it with two forks. Meanwhile, strain the cooking liquid to remove any solids, creating a smooth consommé.
To assemble the tacos, dip one side of each corn tortilla into the consommé. Heat the tortilla, dipped side down, on a skillet over medium heat until slightly crispy, about 1-2 minutes.
Place some shredded beef and a sprinkle of low-fat cheese on half of each tortilla, then fold them over to form a taco.
Serve the tacos with more consommé for dipping, topped with fresh cilantro and a squeeze of lime juice.
Nutrition Facts
Calories |
4046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.4 g | 221% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 9958 mg | 433% | |
| Total Carbohydrate | 364.8 g | 133% | |
| Dietary Fiber | 76.3 g | 272% | |
| Total Sugars | 35.7 g | ||
| Protein | 284.3 g | 569% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2547 mg | 196% | |
| Iron | 42.8 mg | 238% | |
| Potassium | 6880 mg | 146% | |
*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.
