Low Sodium Quesabirria Tacos
Indulge in the bold, smoky flavors of Low Sodium Quesabirria Tacos, a healthier twist on the classic Mexican street food favorite! These savory tacos feature tender, slow-braised beef chuck roast infused with a vibrant blend of guajillo and ancho chilies, garlic, and aromatic spices, all simmered in a rich, low-sodium beef broth. Corn tortillas are dipped in the flavorful consommé, stuffed with juicy shredded beef and low sodium Mexican blend cheese, then crisped to perfection on a skillet. Garnished with fresh cilantro and a bright squeeze of lime, these tacos are served alongside a warm cup of consommé for the ultimate dipping experience. Perfect for a crowd or a comforting family dinner, this recipe is packed with bold taste, minimal sodium, and an authentic flair that makes every bite unforgettable.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 4 Dried guajillo chilies
- 2 Dried ancho chilies
- 1 large White onion, chopped
- 6 Garlic cloves, minced
- 2 tablespoons Apple cider vinegar
- 2 teaspoons Ground cumin
- 2 teaspoons Dried oregano
- 1 teaspoon Ground black pepper
- 2 Bay leaves
- 4 cups Low sodium beef broth
- 12 Corn tortillas
- 2 cups Low sodium Mexican blend cheese, shredded
- 0.5 cup Fresh cilantro, chopped
- 4 Lime wedges
Instructions
Begin by preparing the chilies. Remove the stems and seeds from the guajillo and ancho chilies.
In a small pot, bring 2 cups of water to a boil. Add the chilies and simmer for about 15 minutes until softened.
Remove the chilies from the water and place in a blender with the chopped onion, garlic, apple cider vinegar, cumin, oregano, and ground black pepper. Blend until smooth.
Cut the beef chuck roast into large chunks and place in a large Dutch oven. Pour the chili sauce over the beef and add in the bay leaves.
Pour the low sodium beef broth over the mixture, ensuring the beef is completely submerged. Cover the pot and bring to a simmer over medium-high heat.
Reduce the heat to low and let the beef braise gently for about 3-4 hours, or until it is tender and can be shredded easily with a fork.
Once cooked, shred the beef completely using two forks.
Heat a non-stick skillet over medium heat. Dip each corn tortilla into the braising liquid (consommé) to lightly coat both sides.
Place the tortilla on the skillet and sprinkle with a layer of shredded cheese. Add a generous amount of the shredded beef on one half of the tortilla.
Fold the tortilla in half and cook on each side until the cheese is melted and the tortilla is crispy, about 2-3 minutes per side.
Serve the quesabirria tacos hot, garnished with chopped cilantro and a squeeze of lime. Serve with a small cup of the consommé on the side for dipping.
Nutrition Facts
Calories |
4763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.4 g | 349% | |
| Saturated Fat | 116.0 g | 580% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 1714 mg | 75% | |
| Total Carbohydrate | 337.4 g | 123% | |
| Dietary Fiber | 64.2 g | 229% | |
| Total Sugars | 16.3 g | ||
| Protein | 276.1 g | 552% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2285 mg | 176% | |
| Iron | 43.6 mg | 242% | |
| Potassium | 6244 mg | 133% | |
*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.
