Low Fat Birria Tacos

Indulge guilt-free in the bold, smoky flavors of these Low Fat Birria Tacos—an irresistibly lighter take on the traditional Mexican dish. Made with lean beef chuck roast, a trio of dried chiles (guajillo, ancho, and pasilla), and aromatic spices, this recipe delivers rich, authentic taste without the heaviness. The beef is slow-simmered to tender perfection in a flavorful chile-infused consommé, then shredded and tucked into crispy, consommé-dipped corn tortillas. Topped with low-fat cheese, fresh cilantro, and a zesty squeeze of lime, these tacos are an ideal balance of indulgence and nutrition. Perfect for dipping into the velvety broth, these healthier birria tacos are a crowd-pleasing option for taco nights or gatherings. Enjoy all the flavor with less guilt in just a few hours of preparation!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 1.5 pounds lean beef chuck roast
• 4 pieces dried guajillo chiles
• 2 pieces dried ancho chiles
• 2 pieces dried pasilla chiles
• 1 large white onion
• 4 pieces garlic cloves
• 14 ounces canned tomatoes
• 4 cups beef broth
• 3 pieces bay leaves
• 0.5 teaspoons ground cinnamon
• 1 teaspoons ground cumin
• 1 tablespoons dried oregano
• 2 tablespoons apple cider vinegar
• 1.5 teaspoons salt
• 0.5 teaspoons pepper
• 12 pieces corn tortillas
• 1 cup low-fat cheese
• 0.5 cup fresh cilantro, chopped
• 1 piece lime, sliced

Directions

Step 1

Remove the stems and seeds from the guajillo, ancho, and pasilla chiles. In a dry skillet, toast the chiles over medium heat until they become fragrant, about 2-3 minutes each side.

Step 2

Transfer toasted chiles to a bowl and cover with hot water. Let them soak for about 10 minutes to rehydrate.

Step 3

Meanwhile, trim any excess fat from the beef and cut it into 2-inch chunks for easier cooking.

Step 4

Dice the onion and peel the garlic cloves.

Step 5

In a blender, combine the rehydrated chiles (discard the soaking water), diced onion, garlic, canned tomatoes, apple cider vinegar, salt, and pepper. Blend until smooth, adding a little beef broth if necessary to reach a sauce consistency.

Step 6

In a large pot over medium heat, sear the beef chunks until browned on all sides, working in batches to avoid overcrowding the pot. Use minimal oil if necessary or a non-stick spray.

Step 7

Once all the beef is seared, return it to the pot. Pour the chile mixture over the beef, then add the beef broth, bay leaves, cinnamon, cumin, and oregano. Stir to combine.

Step 8

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 3 hours, or until the beef is tender and easily shredded with a fork.

Step 9

Once the beef is tender, remove it from the pot and shred it with two forks. Meanwhile, strain the cooking liquid to remove any solids, creating a smooth consommé.

Step 10

To assemble the tacos, dip one side of each corn tortilla into the consommé. Heat the tortilla, dipped side down, on a skillet over medium heat until slightly crispy, about 1-2 minutes.

Step 11

Place some shredded beef and a sprinkle of low-fat cheese on half of each tortilla, then fold them over to form a taco.

Step 12

Serve the tacos with more consommé for dipping, topped with fresh cilantro and a squeeze of lime juice.

Nutrition Facts

Serving size	(3407.3g)

Amount per serving	% Daily Value*
Calories	4045.6

Total Fat 172.4g	0%
Saturated Fat 61.8g	0%
Polyunsaturated Fat 3.5g
Cholesterol 561.0mg	0%
Sodium 9958.0mg	0%
Total Carbohydrate 364.8g	0%
Dietary Fiber 76.3g	0%
Total Sugars 35.7g
Protein 284.3g	0%

Vitamin D 0IU	0%
Calcium 2546.6mg	0%
Iron 42.8mg	0%
Potassium 6879.5mg	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: 37.4%

Protein: 27.4%

Carbs: 35.2%