Low Fat Birria Beef

Experience the bold, authentic flavors of Mexican cuisine with this Low Fat Birria Beef, a lighter take on the traditional dish. Made with lean beef chuck roast and a vibrant blend of guajillo and ancho chiles, this recipe delivers all the smoky, savory flavors of classic birria without the extra fat. Slow-simmered with aromatic spices like cumin, oregano, and garlic, the tender, shredded beef is infused with a rich, flavorful sauce that's perfect for soaking into warm corn tortillas. With just 30 minutes of prep time and the rest spent simmering to perfection, this hearty dish is ideal for meal preps or gatherings. Don't forget to serve alongside lime wedges and fresh cilantro for a zesty, aromatic finish. Perfect for tacos, quesadillas, or even a comforting bowl of broth, this low-fat birria beef is a wholesome twist on a fan-favorite classic!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 pounds Lean beef chuck roast
• 4 pieces Dried guajillo chiles
• 3 pieces Dried ancho chiles
• 1 medium White onion
• 6 cloves Garlic cloves
• 2 pieces Bay leaves
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1 teaspoon Black pepper
• 4 cups Beef broth, low sodium
• 2 tablespoons Apple cider vinegar
• 0.5 cup Fresh cilantro
• 1 teaspoon Salt
• 1 lime Lime for serving
• 12 pieces Corn tortillas

Directions

Step 1

Start by trimming any visible fat from the beef chuck roast to keep the dish low fat. Cut the beef into large, manageable chunks.

Step 2

Remove the stems and seeds from the dried guajillo and ancho chiles.

Step 3

In a medium saucepan, boil water and then remove from heat. Submerge the dried chiles into the hot water and allow them to rehydrate for 15 minutes.

Step 4

While the chiles are soaking, peel and roughly chop the onion, and peel the garlic cloves.

Step 5

Drain the chiles and add them to a blender along with the onion, garlic, apple cider vinegar, cumin, oregano, black pepper, and 1 cup of the low sodium beef broth. Blend until you have a smooth paste.

Step 6

In a large, heavy pot or Dutch oven, place the beef chunks with the chile paste, the remaining 3 cups of beef broth, and the bay leaves. Stir to combine.

Step 7

Bring the mixture to a simmer over medium heat, then reduce to low heat. Cover the pot and allow it to simmer for about 2.5 to 3 hours or until the beef is tender and easily shreddable.

Step 8

After cooking, remove the bay leaves and use two forks to shred the beef directly in the pot. Stir to mix well with the sauce.

Step 9

Taste and add salt if needed. Stir in fresh cilantro.

Step 10

Warm the corn tortillas in a non-stick pan or directly over a flame until soft and pliable.

Step 11

Serve the birria beef with warm corn tortillas and lime wedges. Optionally, top with additional fresh cilantro for garnish.

Nutrition Facts

Serving size	(2782.5g)

Amount per serving	% Daily Value*
Calories	3953.1

Total Fat 189.5g	0%
Saturated Fat 67.1g	0%
Polyunsaturated Fat g
Cholesterol 680.4mg	0%
Sodium 3656.1mg	0%
Total Carbohydrate 329.4g	0%
Dietary Fiber 63.3g	0%
Total Sugars 11.1g
Protein 254.7g	0%

Vitamin D 0IU	0%
Calcium 636.4mg	0%
Iron 40.3mg	0%
Potassium 6348.6mg	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: 42.2%

Protein: 25.2%

Carbs: 32.6%