Low Fat Birria

Experience the bold, authentic flavors of Mexican cuisine with this "Low Fat Birria" recipe, a lighter spin on the traditional favorite. This dish combines tender, slow-cooked beef brisket and chicken thighs with a rich, aromatic sauce made from smoky dried chiles, ripe tomatoes, and warm spices like cumin and cinnamon. By trimming the excess fat and using clean, wholesome ingredients, this version delivers the same deep, savory essence while keeping it low-fat and heart-healthy. Perfectly versatile, serve this birria as a comforting stew or as irresistibly flavorful taco filling, paired with warm corn tortillas, fresh cilantro, and a squeeze of lime. With just 30 minutes of prep and a long, gentle simmer to develop layers of flavor, it's an ideal recipe for a memorable family meal or weekend indulgence, minus the guilt.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 1.5 pounds Beef brisket, trimmed of fat
• 0.5 pounds Boneless, skinless chicken thighs
• 4 whole Dried guajillo chiles
• 2 whole Dried ancho chiles
• 1 whole New Mexico or dried pasilla chiles
• 2 large Roma tomatoes
• 4 whole Garlic cloves
• 1 medium White onion
• 1.5 teaspoons Ground cumin
• 0.5 teaspoon Ground cinnamon
• 1 teaspoon Dried oregano
• 2 whole Bay leaves
• 2 tablespoons Apple cider vinegar
• 4 cups Low-sodium chicken broth
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 8 small Corn tortillas
• 0.5 cup Cilantro, chopped
• 2 whole Lime, cut into wedges

Directions

Step 1

Place the dried chiles (guajillo, ancho, and New Mexico/pasilla) in a bowl and cover with hot water. Soak for 20 minutes until softened.

Step 2

While the chiles soak, trim any remaining fat from the beef brisket and cut it into 2-inch pieces. Also cut the chicken thighs into similar-sized pieces.

Step 3

Seed the softened chiles and transfer them to a blender along with the soaked water. Add the tomatoes, garlic cloves, half of the white onion, ground cumin, ground cinnamon, dried oregano, and apple cider vinegar. Blend until smooth, creating a homogenous sauce.

Step 4

In a large pot or Dutch oven set over medium-high heat, pour the blended sauce and bring it to a simmer. Cook for about 5 minutes until the sauce deepens in color.

Step 5

Stir in the chicken broth gradually while constantly stirring to combine it well with the sauce. Bring the mixture back to a gentle simmer.

Step 6

Add the beef and chicken pieces to the pot, ensuring they are fully submerged in the liquid. Add the bay leaves, season with salt and black pepper, and mix.

Step 7

Cover the pot and reduce the heat to low, allowing the birria to cook slowly for about 3 hours. Stir occasionally and check the tenderness of the meat, ensuring the flavors meld well.

Step 8

After 3 hours, remove the pot from the heat. Discard the bay leaves.

Step 9

Shred the meat using two forks directly in the pot. Stir the shredded meat back into the broth.

Step 10

Heat the corn tortillas in a dry skillet or directly over a flame until warm and pliable.

Step 11

Serve the birria by ladling it into bowls or serving on warmed corn tortillas, garnished with remaining chopped white onion, cilantro, and a squeeze of lime juice.

Nutrition Facts

Serving size	(2848.9g)

Amount per serving	% Daily Value*
Calories	2523.4

Total Fat 83.8g	0%
Saturated Fat 24.6g	0%
Polyunsaturated Fat g
Cholesterol 759.8mg	0%
Sodium 3383.4mg	0%
Total Carbohydrate 192.4g	0%
Dietary Fiber 49.1g	0%
Total Sugars 21.1g
Protein 247.3g	0%

Vitamin D 15.9IU	0%
Calcium 533.4mg	0%
Iron 35.8mg	0%
Potassium 5763.4mg	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: 30.0%

Protein: 39.4%

Carbs: 30.6%