Low Fat Quesabirria Tacos
Indulge in the bold and comforting flavors of Low Fat Quesabirria Tacos, a lighter take on the classic Mexican dish. Featuring lean beef chuck roast simmered with aromatic guajillo and ancho chilies, garlic, and spices in a rich, low-sodium beef broth, this recipe delivers all the smoky, savory goodness you crave without the extra fat. Corn tortillas are stuffed with tender, marinated beef and melted reduced-fat mozzarella, then lightly crisped in a skillet for the perfect crunch. Topped with fresh cilantro and served with zesty lime wedges, these tacos are a guilt-free way to enjoy a culinary favorite. Perfect for family dinners or Taco Tuesday, this recipe balances flavor and health in every bite while cutting down on prep and cooking time for effortless enjoyment.
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Recipe Information
Ingredients
- 2 pounds lean beef chuck roast
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 large onion
- 4 garlic cloves
- 4 cups low-sodium beef broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1 bay leaf
- 16 small corn tortillas
- 2 cups reduced-fat mozzarella cheese
- 0.5 cup fresh cilantro
- 4 lime wedges
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 325°F (163°C).
Remove stems and seeds from the guajillo and ancho chilies. Place them in a bowl filled with hot water and let them soak for 15 minutes until softened.
While the chilies soak, cut the meat into large chunks, trimming any visible fat.
Finely chop the large onion and mince the garlic cloves.
In a blender, combine the soaked chilies, onion, garlic, 2 cups of beef broth, apple cider vinegar, cumin, ground cinnamon, and oregano. Blend until smooth to create the marinade sauce.
In a large Dutch oven, add the beef chunks and pour the marinade over them. Add the remaining 2 cups of beef broth, bay leaf, salt, and pepper. Stir to coat the beef evenly.
Cover the Dutch oven with a tight-fitting lid and place in the preheated oven. Cook for about 4 hours or until the beef is tender and can be easily shredded with a fork.
Once the beef is cooked, remove from the oven, discard the bay leaf, and shred the meat in the pot to mix with the sauce.
Heat a non-stick skillet over medium heat. Lightly spray with cooking spray if needed.
Warm the corn tortillas in the skillet, about 30 seconds per side. Keep tortillas warm by covering them or wrapping them in foil.
On each tortilla, add a small portion of shredded beef and a sprinkle of reduced-fat mozzarella cheese. Fold the tortilla in half to form a taco.
Cook the tacos in the skillet for 1-2 minutes on each side until the cheese has melted and the tortillas are slightly crispy.
Top with chopped fresh cilantro. Serve with lime wedges on the side for added zest.
Nutrition Facts
Calories |
4316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.1 g | 285% | |
| Saturated Fat | 89.9 g | 450% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 5031 mg | 219% | |
| Total Carbohydrate | 279.7 g | 102% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 25.8 g | ||
| Protein | 321.5 g | 643% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2426 mg | 187% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 5654 mg | 120% | |
*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.
