Low Sodium Birria Tacos
Transform taco night into a flavorful fiesta with these Low Sodium Birria Tacos, a healthier twist on the classic Mexican dish! This recipe features tender, slow-cooked beef chuck roast simmered in a rich, aromatic sauce made from toasted guajillo, ancho, and pasilla chiles, along with garlic, onion, and warming spices like cumin and cinnamon. Unlike traditional birria, this version uses low sodium beef stock to keep the dish heart-healthy without compromising its bold, savory flavor. Each corn tortilla is stuffed with juicy, shredded beef, dipped in the luscious birria broth, and pan-fried to crispy perfection, creating the ultimate taco experience. Garnished with fresh cilantro and a squeeze of lime, these tacos are perfect for entertaining or indulging in a flavorful meal at home. Keywords: low sodium birria tacos, healthy Mexican recipes, slow-cooked beef tacos, crispy birria tacos, low sodium dinner ideas.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 4 dried guajillo chiles
- 3 dried ancho chiles
- 2 dried pasilla chiles
- 1 large white onion
- 6 garlic cloves
- 2 tablespoons apple cider vinegar
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cinnamon
- 2 bay leaves
- 4 cups low sodium beef stock
- 12 corn tortillas
- 0.5 cup fresh cilantro
- 4 lime wedges
- 0.5 teaspoon black pepper
- 2 tablespoons cooking oil
Instructions
Start by trimming excess fat from the beef chuck roast and cut it into large chunks.
On a hot skillet, toast the guajillo, ancho, and pasilla chiles until they are fragrant. Remove stems and seeds, then soak the toasted chiles in hot water for 15 minutes until softened.
In a blender, add soaked chiles, one coarsely chopped onion, garlic cloves, apple cider vinegar, cumin, oregano, cinnamon, and black pepper. Blend until you have a smooth paste.
In a large pot, heat cooking oil over medium-high heat and sear the beef pieces until browned on all sides. Remove the beef and set aside.
In the same pot, add the chili paste and cook for about 5 minutes until it thickens slightly.
Return the seared beef to the pot, add bay leaves, and pour in the low sodium beef stock. Ensure the beef is fully submerged. Bring to a simmer, then cover and reduce the heat to low.
Let the beef simmer for approximately 3 hours or until it is tender and can be shredded easily with a fork.
Remove beef from the pot, shred it with two forks, and return it to the pot.
To assemble, warm the corn tortillas on a skillet, then fill with shredded beef and fold.
Dip each taco lightly in the birria broth before pan-frying them in a little oil until crispy and lightly browned.
Serve with roughly chopped cilantro and lime wedges on the side. Enjoy your low sodium birria tacos!
Nutrition Facts
Calories |
4362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.1 g | 305% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 1321 mg | 57% | |
| Total Carbohydrate | 362.7 g | 132% | |
| Dietary Fiber | 72.4 g | 259% | |
| Total Sugars | 24.4 g | ||
| Protein | 223.4 g | 447% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 711 mg | 55% | |
| Iron | 45.5 mg | 253% | |
| Potassium | 6124 mg | 130% | |
*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.
