Low Fat Traditional Beef Birria

Discover the vibrant flavors of our Low Fat Traditional Beef Birria, a lighter take on the beloved Mexican classic! Crafted with lean cuts of beef, a medley of dried chiles (guajillo, ancho, and pasilla), and a rich blend of aromatic spices, this dish delivers all the depth and complexity of traditional birria without the extra fat. The slow-simmered beef becomes irresistibly tender and is infused with a silky, smoky chili sauce, making it perfect for serving as a hearty stew or as a filling for tacos and quesabirria. With fresh cilantro and zesty lime wedges as the finishing touch, this recipe offers a guilt-free way to enjoy authentic Mexican comfort food. Whether you're meal prepping or feeding a crowd, this low-fat birria will be a flavorful and wholesome hit!

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 pounds Lean beef (such as round or sirloin, trimmed of all visible fat)
• 4 whole Dried guajillo chiles
• 3 whole Dried ancho chiles
• 2 whole Dried pasilla chiles
• 4 whole Roma tomatoes
• 4 whole Garlic cloves
• 1 large, quartered White onion
• 2 whole Bay leaves
• 0.5 teaspoons Ground cinnamon
• 1 teaspoons Ground cumin
• 1 teaspoons Dried oregano
• 2 tablespoons Apple cider vinegar
• 6 cups Beef broth (low sodium)
• 1 teaspoons Salt
• 0.5 teaspoons Pepper
• 0.25 cup, chopped Fresh cilantro
• 4 pieces Lime wedges

Directions

Step 1

Slice the lean beef into large chunks, about 2 inches each, and sprinkle with salt and pepper. Set aside.

Step 2

Remove the stems and seeds from the dried guajillo, ancho, and pasilla chiles. Rinse the chiles to remove any dust or debris.

Step 3

In a dry skillet over medium heat, lightly toast the chiles for 1-2 minutes per side until fragrant. Take care not to burn them.

Step 4

Place the toasted chiles in a heatproof bowl and cover with 2 cups of hot water. Let them soak for 15 minutes to soften.

Step 5

While the chiles soak, bring a pot of water to a boil. Add the Roma tomatoes and cook for 4-5 minutes until the skins start to loosen. Remove the tomatoes from the water and peel off the skins.

Step 6

Transfer the softened chiles (reserve the soaking water), peeled tomatoes, garlic cloves, and onion quarters to a blender. Add the ground cinnamon, cumin, oregano, apple cider vinegar, and 1/2 cup of the chile soaking water. Blend until smooth to create a rich, flavorful paste.

Step 7

Heat a large pot or Dutch oven over medium heat. Add the chile paste and cook for 5-7 minutes, stirring frequently, until it darkens in color.

Step 8

Add the beef chunks to the pot and stir to coat them in the chile paste. Pour in the beef broth and stir to combine. Add the bay leaves, then bring the mixture to a gentle boil.

Step 9

Reduce the heat to low, cover the pot, and simmer for 2.5 to 3 hours, stirring occasionally. The beef should become very tender and easy to shred with a fork.

Step 10

Remove the beef from the pot and shred it using two forks. Return the shredded beef to the broth and stir to combine.

Step 11

Taste for seasoning and adjust salt and pepper if needed. Sprinkle with fresh chopped cilantro before serving.

Step 12

Serve the birria with lime wedges on the side, and enjoy it as a stew, or use it as a filling for tacos or quesabirria!

Nutrition Facts

Serving size	(2824.8g)

Amount per serving	% Daily Value*
Calories	1986.7

Total Fat 56.8g	0%
Saturated Fat 19.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 635.0mg	0%
Sodium 3828.7mg	0%
Total Carbohydrate 78.0g	0%
Dietary Fiber 28.2g	0%
Total Sugars 12.3g
Protein 261.7g	0%

Vitamin D 0IU	0%
Calcium 346.9mg	0%
Iron 33.4mg	0%
Potassium 5752.1mg	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: 27.3%

Protein: 56.0%

Carbs: 16.7%