Low Sodium Birria
Indulge in the rich, aromatic flavors of Low Sodium Birria, a heart-warming Mexican stew crafted to deliver authentic taste without the extra salt. This recipe features tender, slow-cooked boneless beef chuck roast simmered in a vibrant sauce made with smoky guajillo, ancho, and pasilla chiles, aromatic spices like cumin and cinnamon, and a splash of tangy white vinegar. Lightly toasted chiles and a long, low simmer develop deep, bold flavors while still catering to a low-sodium diet. Perfect for serving as a comforting bowl with its flavorful broth or as a filling for tacos, this healthy birria option doesn’t compromise on tradition or taste. Garnish with fresh cilantro and diced onion for a refreshing finish and experience the wholesome essence of Mexico in every bite. Ideal for meal prep or a cozy gathering, this low sodium birria recipe will quickly become a favorite!
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Recipe Information
Ingredients
- 2 pounds Boneless Beef Chuck Roast
- 4 pieces Dried Guajillo Chiles
- 2 pieces Dried Ancho Chiles
- 2 pieces Dried Pasilla Chiles
- 1 large White Onion
- 6 pieces Garlic Cloves
- 2 pieces Bay Leaves
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 0.5 teaspoon Ground Cinnamon
- 2 tablespoons White Vinegar
- 8 cups Water
Instructions
Start by cleaning the chiles: remove the stems and seeds, then toast them on a dry skillet over medium heat for about 1-2 minutes until they begin to puff up and release their fragrance. Avoid burning them.
Transfer the toasted chiles to a pot with 4 cups of hot water. Let them soak for about 20 minutes or until they are soft.
In a blender, add the soaked chiles (reserve the soaking water), garlic, cumin, oregano, cinnamon, and white vinegar. Blend until you have a smooth paste, adding a little of the soaking water if needed to achieve a thick sauce consistency.
Season the beef chuck roast with black pepper. In a large pot or Dutch oven over medium-high heat, sear the beef on all sides until browned. This will take about 10 minutes.
While the beef is searing, peel and chop the onion into large chunks.
Once the beef is seared, reduce the heat to medium-low and add the chile sauce, chopped onion, bay leaves, and the remaining 4 cups of water to the pot.
Stir to combine, ensuring the meat is covered in the sauce, and bring to a gentle simmer.
Cover the pot with a lid and let it cook on low heat for about 3-4 hours, or until the meat is tender and can be easily shredded with a fork.
Occasionally check the pot, stirring the sauce and ensuring there's enough liquid. Add more water if it seems too thick.
Once cooked, remove the meat from the pot, shred it using two forks, and discard any excess fat.
Serve the birria hot with its broth. Optionally, garnish with chopped cilantro and diced onions as a garnish, keeping flavor additions low sodium-friendly.
Nutrition Facts
Calories |
2619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.5 g | 242% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 669 mg | 29% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 12.3 g | ||
| Protein | 176.3 g | 353% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 4353 mg | 93% | |
*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.
