Low Sodium Beef Birria Tacos
Experience authentic Mexican flavors reimagined with these mouthwatering Low Sodium Beef Birria Tacos. Perfect for those seeking rich, savory taste with a health-conscious twist, this recipe features tender beef chuck roast simmered in a vibrant, homemade birria sauce crafted from an aromatic blend of dried guajillo, ancho, and arbol chiles, along with fresh tomatoes, garlic, and warming spices. Slowly cooked to perfection, the meat is shredded and served in warm corn tortillas, topped with fragrant cilantro and zesty lime juice. With a reduced sodium content but bold, irresistible flavor, these tacos are perfect for dipping in the luscious birria broth for an unforgettable meal. Ideal for family dinners or gatherings, this low sodium recipe is both hearty and heart-healthy!
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Recipe Information
Ingredients
- 2 pounds Boneless beef chuck roast
- 3 pieces Dried guajillo chiles
- 3 pieces Dried ancho chiles
- 2 pieces Dried arbol chiles
- 2 medium Tomatoes
- 1 medium Onion
- 4 pieces Garlic cloves
- 1 piece Cinnamon stick
- 4 pieces Whole cloves
- 1 teaspoon Black peppercorns
- 2 pieces Bay leaves
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Olive oil
- 12 pieces Corn tortillas
- 0.5 cup Fresh cilantro
- 1 whole Lime wedges
Instructions
Start by removing the stems and seeds from the dried guajillo, ancho, and arbol chiles. Lightly toast them in a skillet over medium heat until they become fragrant, about 1-2 minutes.
Place the toasted chiles in a bowl and cover them with hot water. Let them steep for about 20 minutes until they are softened.
Meanwhile, roughly chop the tomatoes and onion. Peel and lightly crush the garlic cloves.
In a blender, combine the softened chiles, soaking liquid, tomatoes, onion, garlic, cinnamon stick, cloves, black peppercorns, and apple cider vinegar. Blend until smooth to make the birria sauce.
Cut the beef chuck roast into large chunks, about 2-3 inches each, and season lightly with black pepper.
In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the beef chunks on all sides until browned, about 5 minutes per side.
Pour the birria sauce over the seared beef. Add bay leaves to the pot. Cover and reduce heat to low. Simmer gently for about 3-4 hours, or until the beef is tender and easily shredded.
Once cooked, remove the beef from the sauce, shred it with two forks, and return it to the pot to keep warm in the sauce.
Warm corn tortillas in a dry skillet or directly over the flame for just a few seconds on each side.
To serve, fill each tortilla with a generous amount of shredded beef. Top with fresh cilantro and a squeeze of lime juice. Serve with extra birria sauce on the side for dipping.
Nutrition Facts
Calories |
4171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.4 g | 299% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 330.9 g | 120% | |
| Dietary Fiber | 63.7 g | 228% | |
| Total Sugars | 18.9 g | ||
| Protein | 211.1 g | 422% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 591 mg | 45% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 5608 mg | 119% | |
*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.
