High Protein Birria

Indulge in the bold, smoky flavors of this High Protein Birria, a nutritious twist on the traditional Mexican favorite. Made with tender, lean beef chuck that’s slow-cooked in a rich, aromatic broth infused with smoky guajillo, ancho, and chipotle chilies, this recipe is packed with protein and flavor. A unique addition of kidney beans not only elevates the protein content but also provides a hearty texture to the dish. Spiced with warming cinnamon, earthy cumin, and fragrant oregano, this birria is a comforting, slow-cooked masterpiece. Perfectly shredded beef is paired with warm corn tortillas and a zesty garnish of fresh cilantro and lime for a meal that’s as satisfying as it is nourishing. Whether you’re looking for a high-protein dinner option or crave the authentic taste of a Mexican classic, this birria recipe is sure to impress. Great for meal prep, family gatherings, or taco lovers looking for a healthier twist!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 pounds lean beef chuck
• 6 pieces dried guajillo chilies
• 4 pieces dried ancho chilies
• 2 pieces dried chipotle chilies
• 1 large onion
• 6 pieces garlic cloves
• 0.25 cup cider vinegar
• 1 15-ounce can canned kidney beans
• 4 cups beef broth
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 piece cinnamon stick
• 2 pieces bay leaves
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons neutral oil (e.g., canola or vegetable)
• 12 pieces corn tortillas
• 0.5 cup chopped cilantro
• 2 pieces lime wedges

Directions

Step 1

Cut the beef chuck into 2-inch cubes and set aside.

Step 2

Toast guajillo, ancho, and chipotle chilies on a dry skillet over medium heat for about 2-3 minutes until fragrant, being careful not to burn them.

Step 3

Remove seeds and stems from the chilies. Then soak them in hot water for about 20 minutes until softened.

Step 4

In a blender, combine the softened chilies, onion, garlic, and cider vinegar. Blend until smooth.

Step 5

In a large pot, heat the oil over medium-high heat. Add the beef chunks and sear on all sides until browned.

Step 6

Add the blended chili mixture to the pot along with beef broth, kidney beans, cumin, oregano, cinnamon stick, bay leaves, salt, and pepper. Stir well to combine.

Step 7

Bring to a simmer, then lower the heat. Cover the pot and cook for about 3 hours or until the beef is tender and can be easily shredded.

Step 8

Remove the cinnamon stick and bay leaves. Using two forks, shred the beef inside the pot.

Step 9

Warm the corn tortillas in a dry skillet or over an open flame until pliable.

Step 10

Serve the birria hot with warm tortillas, garnished with chopped cilantro and lime wedges.

Nutrition Facts

Serving size	(3367.7g)

Amount per serving	% Daily Value*
Calories	4885.7

Total Fat 198.3g	0%
Saturated Fat 62.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 725.7mg	0%
Sodium 10236.4mg	0%
Total Carbohydrate 447.1g	0%
Dietary Fiber 105.7g	0%
Total Sugars 22.2g
Protein 334.3g	0%

Vitamin D 0IU	0%
Calcium 906.2mg	0%
Iron 59.8mg	0%
Potassium 9220.4mg	0%

*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.

Source of Calories

Fat: 36.3%

Protein: 27.2%

Carbs: 36.4%