Low Fat Traditional Beef Birria
Indulge in the vibrant flavors of Mexico with this Low Fat Traditional Beef Birria recipe, a lighter twist on the classic dish. Made with lean cuts of beef and a rich, aromatic blend of dried guajillo, ancho, and pasilla chiles, this birria delivers bold taste while keeping your meal on the healthier side. Slow-simmered for hours, the tender beef absorbs the smoky, spicy chile paste crafted from roasted chiles, fresh Roma tomatoes, garlic, and onion, creating a deeply flavorful broth. Perfect for serving as a hearty soup or as a filling for tacos or quesabirria, this recipe is packed with authentic spices like cinnamon, cumin, and oregano, and brightened by fresh cilantro and lime wedges. With minimal fat and all the irresistible flavors of traditional birria, this dish is an ideal choice for cozy dinners or festive gatherings!
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Recipe Information
Ingredients
- 2 pounds Lean beef (such as round or sirloin, trimmed of all visible fat)
- 4 whole Dried guajillo chiles
- 3 whole Dried ancho chiles
- 2 whole Dried pasilla chiles
- 4 whole Roma tomatoes
- 4 whole Garlic cloves
- 1 large, quartered White onion
- 2 whole Bay leaves
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Ground cumin
- 1 teaspoons Dried oregano
- 2 tablespoons Apple cider vinegar
- 6 cups Beef broth (low sodium)
- 1 teaspoons Salt
- 0.5 teaspoons Pepper
- 0.25 cup, chopped Fresh cilantro
- 4 pieces Lime wedges
Instructions
Slice the lean beef into large chunks, about 2 inches each, and sprinkle with salt and pepper. Set aside.
Remove the stems and seeds from the dried guajillo, ancho, and pasilla chiles. Rinse the chiles to remove any dust or debris.
In a dry skillet over medium heat, lightly toast the chiles for 1-2 minutes per side until fragrant. Take care not to burn them.
Place the toasted chiles in a heatproof bowl and cover with 2 cups of hot water. Let them soak for 15 minutes to soften.
While the chiles soak, bring a pot of water to a boil. Add the Roma tomatoes and cook for 4-5 minutes until the skins start to loosen. Remove the tomatoes from the water and peel off the skins.
Transfer the softened chiles (reserve the soaking water), peeled tomatoes, garlic cloves, and onion quarters to a blender. Add the ground cinnamon, cumin, oregano, apple cider vinegar, and 1/2 cup of the chile soaking water. Blend until smooth to create a rich, flavorful paste.
Heat a large pot or Dutch oven over medium heat. Add the chile paste and cook for 5-7 minutes, stirring frequently, until it darkens in color.
Add the beef chunks to the pot and stir to coat them in the chile paste. Pour in the beef broth and stir to combine. Add the bay leaves, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 2.5 to 3 hours, stirring occasionally. The beef should become very tender and easy to shred with a fork.
Remove the beef from the pot and shred it using two forks. Return the shredded beef to the broth and stir to combine.
Taste for seasoning and adjust salt and pepper if needed. Sprinkle with fresh chopped cilantro before serving.
Serve the birria with lime wedges on the side, and enjoy it as a stew, or use it as a filling for tacos or quesabirria!
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3829 mg | 166% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 12.3 g | ||
| Protein | 261.7 g | 523% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 5752 mg | 122% | |
*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.
