Low Sodium Birria Quesadilla
Savor the irresistible flavors of authentic Mexican cuisine with this Low Sodium Birria Quesadilla recipe, a healthier twist on the classic dish. Tender, slow-cooked beef steeped in a richly spiced, homemade guajillo and ancho chili sauce serves as the star of the show, while shredded low-sodium cheese and fresh cilantro add just the right amount of creaminess and brightness. Each quesadilla is pan-seared to golden perfection and served alongside a deeply flavorful consommé for dipping, making every bite a flavorful journey. Designed for those watching their sodium intake and foodies alike, this recipe strikes a perfect balance between health-conscious cooking and bold, traditional flavors. Pair it with fresh lime wedges for a zesty finish!
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Recipe Information
Ingredients
- 2 pounds boneless beef chuck roast
- 5 pieces dried guajillo peppers
- 3 pieces dried ancho peppers
- 1 large white onion
- 4 pieces garlic cloves
- 2 tablespoons white vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 2 pieces bay leaves
- 8 pieces corn tortillas
- 2 cups shredded low-sodium cheese
- 0.5 cup fresh cilantro
- 1 piece lime
- 2 tablespoons olive oil
- 6 cups water
Instructions
Start by preparing the dried chilies. Remove the stems and seeds from the guajillo and ancho peppers. Toast them in a dry skillet over medium heat for about 1-2 minutes until fragrant, being careful not to burn them.
Place toasted peppers in a bowl and cover them with hot water. Let them soak for about 20 minutes until softened.
Meanwhile, cut the beef chuck roast into large chunks and set aside.
Blend the rehydrated chilies with 1 cup of their soaking liquid, white vinegar, garlic cloves, ground cumin, dried oregano, ground black pepper, and half of the white onion (cut into chunks) until smooth.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef chunks until browned on all sides, then remove them from the pot and set aside.
Pour the chili sauce into the same pot and cook for about 5 minutes, stirring occasionally.
Return the beef to the pot, add the remaining half of the white onion, bay leaves, and 4 cups of water. Bring to a gentle simmer, cover, and cook on low heat for about 3 hours or until the beef is tender and easily shredded.
Remove the beef from the pot, shred it using two forks, and set aside.
Strain the cooking liquid and return it to the pot. Reduce over medium heat to concentrate flavors for an additional 30 minutes. This will serve as a dipping sauce or 'consommé'.
To assemble the quesadillas, heat a skillet over medium heat. Layer each tortilla with a bit of shredded beef, a sprinkle of low-sodium cheese, and some chopped cilantro.
Fold the tortillas in half and cook on the skillet until the cheese is melted and the tortilla is golden brown on both sides.
Serve the quesadillas warm with the consommé for dipping and lime wedges on the side.
Nutrition Facts
Calories |
4419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.7 g | 356% | |
| Saturated Fat | 111.9 g | 560% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 1148 mg | 50% | |
| Total Carbohydrate | 267.5 g | 97% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 29.1 g | ||
| Protein | 256.1 g | 512% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2190 mg | 168% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 5557 mg | 118% | |
*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.
