Low Sodium Traditional Beef Birria
Indulge in the rich, authentic flavors of Low Sodium Traditional Beef Birria, a satisfying twist on the beloved Mexican classic. This recipe features tender chunks of beef chuck roast slow-simmered in a vibrant, flavor-packed marinade made from toasted guajillo, ancho, and chile de árbol peppers, fresh Roma tomatoes, garlic, and warm spices like cumin, cinnamon, and clove. Crafted with a low-sodium beef broth, it’s a heart-conscious version that preserves traditional taste without compromising your health goals. Perfectly paired with a warm consommé, fresh cilantro, and zesty lime wedges, this dish shines on its own or served with corn tortillas for irresistibly flavorful tacos or quesabirria. With just 30 minutes of prep and a slow-cooked finish, it’s a comforting, crowd-pleasing meal for your next gathering or family dinner.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 4 pieces Dried guajillo chiles
- 3 pieces Dried ancho chiles
- 2 pieces Dried chile de árbol
- 4 pieces Garlic cloves
- 1 large White onion
- 3 pieces Roma tomatoes
- 2 tablespoons Apple cider vinegar
- 6 cups Low-sodium beef broth
- 3 pieces Bay leaves
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Ground black pepper
- 2 teaspoons Dried oregano
- 0.25 teaspoon Clove (ground)
- 2 tablespoons Olive oil
- 0.5 cup Fresh cilantro
- 4 pieces Lime wedges (for garnish)
- 12 pieces Corn tortillas (optional, for serving)
Instructions
Prepare the dried chiles by removing the stems and seeds. Rinse thoroughly to remove dust or debris.
In a dry skillet over medium heat, toast the guajillo, ancho, and chile de árbol peppers for 1-2 minutes until fragrant, being careful not to burn them.
Boil 2 cups of water and pour it over the toasted chiles in a bowl. Let them soak for 20 minutes until softened.
While the chiles are soaking, roughly chop the onion, garlic, and tomatoes.
In a blender, combine the soaked chiles (with their soaking liquid), onion, garlic, tomatoes, apple cider vinegar, cumin, cinnamon, black pepper, oregano, and clove. Blend until smooth to create the birria marinade.
Cut the beef chuck roast into large chunks (approximately 2-inch pieces). Place the beef in a large bowl and pour the marinade over it, ensuring each piece is coated. Cover and refrigerate for at least 2 hours or overnight for better flavor.
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the marinated beef pieces on all sides until browned (about 3-4 minutes per side). Work in batches to avoid overcrowding the pot.
Once all the beef is seared, return it to the pot and pour in the low-sodium beef broth. Add bay leaves and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 3-4 hours, stirring occasionally, until the beef is tender and shreds easily with a fork.
Once cooked, remove the beef from the pot and shred it using two forks. Discard the bay leaves.
Strain the cooking liquid if desired to create a smooth consommé. Adjust seasoning with additional black pepper or vinegar if needed.
Serve the shredded beef with consommé on the side, garnished with fresh cilantro and lime wedges. Optionally, serve with warm corn tortillas for tacos or quesabirria.
Nutrition Facts
Calories |
5389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.5 g | 422% | |
| Saturated Fat | 116.9 g | 585% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 1866 mg | 81% | |
| Total Carbohydrate | 352.0 g | 128% | |
| Dietary Fiber | 66.9 g | 239% | |
| Total Sugars | 20.7 g | ||
| Protein | 301.9 g | 604% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 923 mg | 71% | |
| Iron | 53.3 mg | 296% | |
| Potassium | 7467 mg | 159% | |
*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.
