Low Sodium Beef Birria Tacos

Savor the bold, aromatic flavors of traditional beef birria with a heart-healthy twist in this Low Sodium Beef Birria Tacos recipe. Slow-simmered boneless beef chuck roast is bathed in a rich, homemade birria sauce made from toasty guajillo, ancho, and arbol chiles, fresh tomatoes, garlic, and warming spices like cinnamon and cloves—all free from added salt but brimming with flavor. After hours of gentle cooking, the tender, shredded beef is served inside warm, toasty corn tortillas and garnished with fresh cilantro and a squeeze of lime for a zesty finish. Perfect for weeknight dinners or special gatherings, these tacos are a lower-sodium yet indulgent way to enjoy traditional birria, complete with extra sauce for dipping. A delicious balance of spice and savor awaits!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 2 pounds Boneless beef chuck roast
• 3 pieces Dried guajillo chiles
• 3 pieces Dried ancho chiles
• 2 pieces Dried arbol chiles
• 2 medium Tomatoes
• 1 medium Onion
• 4 pieces Garlic cloves
• 1 piece Cinnamon stick
• 4 pieces Whole cloves
• 1 teaspoon Black peppercorns
• 2 pieces Bay leaves
• 2 tablespoons Apple cider vinegar
• 2 tablespoons Olive oil
• 12 pieces Corn tortillas
• 0.5 cup Fresh cilantro
• 1 whole Lime wedges

Directions

Step 1

Start by removing the stems and seeds from the dried guajillo, ancho, and arbol chiles. Lightly toast them in a skillet over medium heat until they become fragrant, about 1-2 minutes.

Step 2

Place the toasted chiles in a bowl and cover them with hot water. Let them steep for about 20 minutes until they are softened.

Step 3

Meanwhile, roughly chop the tomatoes and onion. Peel and lightly crush the garlic cloves.

Step 4

In a blender, combine the softened chiles, soaking liquid, tomatoes, onion, garlic, cinnamon stick, cloves, black peppercorns, and apple cider vinegar. Blend until smooth to make the birria sauce.

Step 5

Cut the beef chuck roast into large chunks, about 2-3 inches each, and season lightly with black pepper.

Step 6

In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the beef chunks on all sides until browned, about 5 minutes per side.

Step 7

Pour the birria sauce over the seared beef. Add bay leaves to the pot. Cover and reduce heat to low. Simmer gently for about 3-4 hours, or until the beef is tender and easily shredded.

Step 8

Once cooked, remove the beef from the sauce, shred it with two forks, and return it to the pot to keep warm in the sauce.

Step 9

Warm corn tortillas in a dry skillet or directly over the flame for just a few seconds on each side.

Step 10

To serve, fill each tortilla with a generous amount of shredded beef. Top with fresh cilantro and a squeeze of lime juice. Serve with extra birria sauce on the side for dipping.

Nutrition Facts

Serving size	(2059.5g)

Amount per serving	% Daily Value*
Calories	4171.2

Total Fat 233.4g	0%
Saturated Fat 80.4g	0%
Polyunsaturated Fat 2.9g
Cholesterol 680.4mg	0%
Sodium 738.5mg	0%
Total Carbohydrate 330.9g	0%
Dietary Fiber 63.7g	0%
Total Sugars 18.9g
Protein 211.1g	0%

Vitamin D 0IU	0%
Calcium 590.7mg	0%
Iron 37.8mg	0%
Potassium 5607.5mg	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: 49.2%

Protein: 19.8%

Carbs: 31.0%