Low Fat Quesabirria Tacos

Satisfy your cravings while keeping things light with these flavorful Low Fat Quesabirria Tacos! This health-conscious twist on the beloved quesabirria tacos features tender, slow-cooked lean beef infused with a smoky, aromatic marinade made from dried guajillo and ancho chilies, garlic, and warm spices like cumin and cinnamon. The beef is shredded and layered inside warm, crispy corn tortillas with a touch of melted reduced-fat mozzarella for that cheesy, indulgent bite. Finished with a sprinkle of fresh cilantro and a zesty squeeze of lime, these tacos are a guilt-free way to enjoy comfort food. With just 30 minutes of prep and a slow-cooked richness, this recipe is perfect for lighter taco nights without sacrificing the bold flavors you love.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 8

Ingredients

• 2 pounds lean beef chuck roast
• 3 dried guajillo chilies
• 2 dried ancho chilies
• 1 large onion
• 4 garlic cloves
• 4 cups low-sodium beef broth
• 2 tablespoons apple cider vinegar
• 1 teaspoon cumin
• 0.5 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1 bay leaf
• 16 small corn tortillas
• 2 cups reduced-fat mozzarella cheese
• 0.5 cup fresh cilantro
• 4 lime wedges
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat the oven to 325°F (163°C).

Step 2

Remove stems and seeds from the guajillo and ancho chilies. Place them in a bowl filled with hot water and let them soak for 15 minutes until softened.

Step 3

While the chilies soak, cut the meat into large chunks, trimming any visible fat.

Step 4

Finely chop the large onion and mince the garlic cloves.

Step 5

In a blender, combine the soaked chilies, onion, garlic, 2 cups of beef broth, apple cider vinegar, cumin, ground cinnamon, and oregano. Blend until smooth to create the marinade sauce.

Step 6

In a large Dutch oven, add the beef chunks and pour the marinade over them. Add the remaining 2 cups of beef broth, bay leaf, salt, and pepper. Stir to coat the beef evenly.

Step 7

Cover the Dutch oven with a tight-fitting lid and place in the preheated oven. Cook for about 4 hours or until the beef is tender and can be easily shredded with a fork.

Step 8

Once the beef is cooked, remove from the oven, discard the bay leaf, and shred the meat in the pot to mix with the sauce.

Step 9

Heat a non-stick skillet over medium heat. Lightly spray with cooking spray if needed.

Step 10

Warm the corn tortillas in the skillet, about 30 seconds per side. Keep tortillas warm by covering them or wrapping them in foil.

Step 11

On each tortilla, add a small portion of shredded beef and a sprinkle of reduced-fat mozzarella cheese. Fold the tortilla in half to form a taco.

Step 12

Cook the tacos in the skillet for 1-2 minutes on each side until the cheese has melted and the tortillas are slightly crispy.

Step 13

Top with chopped fresh cilantro. Serve with lime wedges on the side for added zest.

Nutrition Facts

Serving size	(2954.8g)

Amount per serving	% Daily Value*
Calories	4316.2

Total Fat 222.1g	0%
Saturated Fat 89.9g	0%
Polyunsaturated Fat g
Cholesterol 775.6mg	0%
Sodium 5031.1mg	0%
Total Carbohydrate 279.7g	0%
Dietary Fiber 50.2g	0%
Total Sugars 25.8g
Protein 321.5g	0%

Vitamin D 0IU	0%
Calcium 2426.1mg	0%
Iron 36.7mg	0%
Potassium 5653.6mg	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: 45.4%

Protein: 29.2%

Carbs: 25.4%