Low Sodium Birria Burrito
Get ready to indulge in bold, authentic flavors with our Low Sodium Birria Burrito recipe—an irresistible twist on a traditional Mexican favorite that prioritizes heart-healthy cooking. Succulent beef chuck roast is slow-cooked in a vibrant chili-infused sauce made from toasted guajillo and ancho chilies, aromatic garlic, and smoky spices, all complemented by a low-sodium beef broth. Packed with wholesome ingredients like brown rice, fresh tomatoes, creamy avocado, and whole wheat tortillas, this recipe delivers satisfying bites while keeping sodium levels in check. Perfectly tender and brimming with robust flavors, these burritos are easy to assemble and make for a nourishing meal that’s ideal for any occasion. Serve them with lime wedges for a refreshing zing and enjoy a healthier take on comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 4 pieces Dried guajillo chilies
- 2 pieces Dried ancho chilies
- 1 large White onion, chopped
- 4 cloves Garlic cloves, minced
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 2 cups Low-sodium beef broth
- 2 pieces Bay leaves
- 6 pieces Whole wheat tortillas
- 3 cups Cooked brown rice
- 0.5 cup Cilantro, chopped
- 1 piece Lime, sliced
- 1 cup Fresh tomatoes, chopped
- 1 piece Avocado, sliced
Instructions
Preheat your oven to 350°F (175°C).
In a dry skillet over medium heat, toast the guajillo and ancho chilies for about 2 minutes, then soak them in hot water for 15 minutes until soft.
In a blender, combine soaked chilies, onion, garlic, apple cider vinegar, cumin, and oregano. Blend until smooth, adding some soaking liquid if necessary to form a paste.
Cut beef chuck roast into large chunks and place them in a large oven-safe pot.
Pour the chili paste over the beef, add the low-sodium beef broth and bay leaves, and stir well to coat.
Cover the pot with a lid and roast for approximately 3 hours or until the beef is tender and shreddable.
Once done, shred the beef using two forks inside the sauce and mix well to combine.
Warm the whole wheat tortillas on a skillet or microwave until pliable.
Assemble the burritos by placing a portion of shredded birria beef, cooked brown rice, cilantro, chopped tomatoes, and avocado slices onto each tortilla.
Fold in the sides and roll up each tortilla to form a burrito. Serve with lime slices on the side.
Nutrition Facts
Calories |
4450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.3 g | 303% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4035 mg | 175% | |
| Total Carbohydrate | 382.0 g | 139% | |
| Dietary Fiber | 66.1 g | 236% | |
| Total Sugars | 26.2 g | ||
| Protein | 225.8 g | 452% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 615 mg | 47% | |
| Iron | 46.5 mg | 258% | |
| Potassium | 7048 mg | 150% | |
*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.
