Low Sodium Birria Beef
Elevate your taco night with this Low Sodium Birria Beef recipe, a heart-healthy twist on the traditional Mexican classic. Featuring tender, slow-cooked beef chuck paired with a richly spiced chile sauce made from guajillo and ancho chiles, this dish boasts layers of smoky, savory, and tangy flavors—all with reduced sodium for a guilt-free indulgence. Prepared in a slow cooker for melt-in-your-mouth perfection, the recipe is brimming with aromatic spices like cumin, oregano, and cinnamon, complemented by fresh bursts of cilantro and lime. Serve this birria in warm corn tortillas, and don't forget to drizzle on the flavorful sauce for the ultimate taco experience. Perfect for family dinners, meal prep, or celebrations, this recipe delivers authentic taste without compromising on health.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 5 Dried Guajillo Chiles
- 3 Dried Ancho Chiles
- 2 pounds Boneless Beef Chuck
- 1 medium White Onion
- 5 Garlic Cloves
- 3 tablespoons Apple Cider Vinegar
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 1 teaspoon Black Peppercorns
- 1 Cinnamon Stick
- 2 Bay Leaves
- 4 cups Beef Broth, Low Sodium
- 2 tablespoons Olive Oil
- 0.5 cup Fresh Cilantro
- 1 Lime
- 12 Corn Tortillas
Instructions
Start by removing the stems and seeds from the dried guajillo and ancho chiles. Soak them in hot water for 20 minutes until they are soft.
In the meantime, cut the beef chuck into 2-inch cubes.
Chop the onion into quarters and peel the garlic cloves.
Once the chiles are softened, drain them and place them in a blender along with the chopped onion, garlic, apple cider vinegar, ground cumin, dried oregano, and black peppercorns. Blend until smooth, adding a small amount of soaking water if needed for consistency.
Heat the olive oil in a large skillet over medium heat. Brown the beef cubes in batches, ensuring they develop a nice crust; then transfer them to a slow cooker.
Pour the blended chile mixture over the beef in the slow cooker. Add the cinnamon stick, bay leaves, and the low sodium beef broth. Stir to combine all ingredients.
Cover the slow cooker, and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender and shreds easily.
Once cooked, remove the cinnamon stick and bay leaves. Use two forks to shred the beef into the sauce.
Stir in freshly chopped cilantro and squeeze the juice of one lime over the meat. Adjust seasoning to taste.
Serve the birria beef in warm corn tortillas, adding more sauce as desired. Garnish with additional cilantro and lime wedges if preferred.
Nutrition Facts
Calories |
4239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.6 g | 303% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 335.7 g | 122% | |
| Dietary Fiber | 67.4 g | 241% | |
| Total Sugars | 11.2 g | ||
| Protein | 219.5 g | 439% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 670 mg | 52% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 6021 mg | 128% | |
*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.
