Low Fat Beef Birria Tacos

Indulge in the bold, slow-simmered flavors of these Low Fat Beef Birria Tacos—a healthier twist on the beloved Mexican classic. Made with tender lean beef chuck roast, this dish delivers all the smoky, savory notes you love while keeping fat content in check. The aromatic blend of guajillo and ancho chiles, chipotle peppers, and warming spices like cinnamon and cumin creates a rich, velvety sauce that perfectly coats the shredded beef. Served on soft corn tortillas and topped with fresh cilantro, chopped onion, and a spritz of lime, these tacos are a guilt-free way to enjoy authentic birria flavors. Perfect for meal prep or weeknight dinners, this recipe balances wholesome ingredients with irresistible taste.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 pounds Lean beef chuck roast
• 5 pieces Dried guajillo chiles
• 3 pieces Dried ancho chiles
• 2 tablespoons Canned chipotle peppers in adobo sauce
• 1 tablespoon White vinegar
• 4 pieces Garlic cloves, peeled
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 0.5 teaspoon Ground cinnamon
• 4 cups Beef broth, low sodium
• 12 pieces Corn tortillas
• 1 cup Chopped onion
• 0.5 cup Chopped fresh cilantro
• 4 pieces Lime wedges
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Start by trimming excess fat from the beef chuck roast and cut it into large chunks.

Step 2

Heat a large pot over medium heat. Toast the dried guajillo and ancho chiles until they are slightly darkened and aromatic, about 1-2 minutes per side. Remove the chiles and set aside.

Step 3

In the same pot, add the beef chunks in a single layer and sear on all sides until browned, about 5-7 minutes. Remove the beef and set aside.

Step 4

Add the toasted chiles to the pot with the beef broth. Bring to a boil, then reduce to a simmer and cook until the chiles are softened, about 10 minutes.

Step 5

Transfer the softened chiles from the broth to a blender. Add the chipotle peppers, vinegar, garlic, cumin, oregano, cinnamon, salt, and black pepper. Blend until smooth.

Step 6

Return the seared beef to the pot and pour over the chile sauce. Stir to combine, ensuring the beef is well-coated in the sauce.

Step 7

Cover the pot and allow the mixture to simmer on low heat for about 2.5 hours, or until the beef is tender and easily shredded.

Step 8

Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and mix well with the sauce.

Step 9

Preheat a non-stick skillet over medium-high heat. Warm each corn tortilla for about 30 seconds on each side, until pliable.

Step 10

To assemble the tacos, place a portion of the shredded beef mixture onto each tortilla. Top with chopped onion and cilantro.

Step 11

Serve the tacos hot with lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(2916.0g)

Amount per serving	% Daily Value*
Calories	4021.6

Total Fat 191.6g	0%
Saturated Fat 67.4g	0%
Polyunsaturated Fat g
Cholesterol 680.4mg	0%
Sodium 3946.9mg	0%
Total Carbohydrate 338.3g	0%
Dietary Fiber 69.4g	0%
Total Sugars 13.0g
Protein 259.3g	0%

Vitamin D 0IU	0%
Calcium 756.6mg	0%
Iron 43.6mg	0%
Potassium 7199.5mg	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: 41.9%

Protein: 25.2%

Carbs: 32.9%