Low Fat Birria Burrito

Satisfy your cravings without compromising your health goals with this delicious and easy-to-make Low Fat Birria Burrito! Packed with tender, slow-cooked lean beef chuck infused with the rich flavors of guajillo and ancho chilies, cumin, and coriander, this recipe transforms the traditional birria into a lighter, guilt-free delight. Whole wheat tortillas wrap up a hearty filling of juicy shredded beef, nutty brown rice, low-fat shredded cheese, and fresh toppings like tomatoes, onions, and cilantro, giving each bite a satisfying balance of texture and flavor. With only 20 minutes of prep time and a nourishing ingredient list, this low-fat birria burrito is perfect for meal prep, weeknight dinners, or sharing at your next gathering. Serve with a wedge of lime for an added zesty kick!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 500 grams Lean beef chuck
• 1 medium White onion
• 4 pieces Garlic cloves
• 2 pieces Dried guajillo chilies
• 2 pieces Dried ancho chilies
• 2 pieces Bay leaves
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 4 cups Low sodium beef broth
• 2 tablespoons Vinegar
• 0.5 cup Fresh cilantro
• 6 pieces Whole wheat tortillas
• 1 cup Cooked brown rice
• 1 cup Low fat shredded cheese
• 2 medium Tomatoes
• 1 large Lime
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Deseed and stem the guajillo and ancho chilies. Boil them in water for 10-15 minutes until they soften.

Step 2

In a blender, combine softened chilies, half the onion, 2 garlic cloves, vinegar, cumin, coriander, salt, and pepper with 1 cup of beef broth. Blend until smooth.

Step 3

Cube the lean beef chuck and place it in the slow cooker. Pour the blended chili mixture over the beef.

Step 4

Add the bay leaves and the remaining beef broth to the slow cooker. Stir to combine gently.

Step 5

Cover and cook on low for 6-8 hours or until the beef is tender and shreds easily.

Step 6

While beef is cooking, dice the tomatoes, chop the cilantro, and finely slice the remaining half of the onion. Set aside for garnishing.

Step 7

Once the beef is done, remove the bay leaves, shred the beef in the slow cooker using two forks, and let it absorb the juices.

Step 8

Warm the whole wheat tortillas on a dry skillet for about 20 seconds on each side.

Step 9

Assemble the burrito by placing a portion of the shredded birria beef in the center of a tortilla.

Step 10

Add a spoonful of cooked brown rice, a sprinkle of low fat shredded cheese, and some chopped tomatoes and onions.

Step 11

Roll the tortilla tightly, folding in the sides, and cut it in half if desired.

Step 12

Serve the burrito with a wedge of lime and garnish with fresh cilantro.

Nutrition Facts

Serving size	(2602.7g)

Amount per serving	% Daily Value*
Calories	2985.5

Total Fat 112.6g	0%
Saturated Fat 40.4g	0%
Polyunsaturated Fat 1.0g
Cholesterol 440mg	0%
Sodium 5287.8mg	0%
Total Carbohydrate 260.4g	0%
Dietary Fiber 41.3g	0%
Total Sugars 20.8g
Protein 209.7g	0%

Vitamin D 0IU	0%
Calcium 1309.2mg	0%
Iron 30.6mg	0%
Potassium 5217.0mg	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: 35.0%

Protein: 29.0%

Carbs: 36.0%