Low Sodium Birria

Experience a bold and flavorful twist on a traditional Mexican favorite with this Low Sodium Birria recipe. Designed for health-conscious food lovers, this dish swaps out high-sodium components for fragrant spices like cumin, oregano, and cinnamon, as well as a trio of smoky dried chiles—guajillo, ancho, and pasilla. The beef chuck roast is slow-simmered to tender, shreddable perfection in a rich homemade chile sauce, allowing you to enjoy the deep, authentic flavors of birria without the excess salt. Perfect for tacos, quesadillas, or as a comforting stew with its savory broth, this recipe is easy to make and packed with heart-healthy ingredients. Ready in just a few hours, it’s a satisfying, wholesome meal that proves you don’t need extra sodium to enjoy a dish full of soul and spice.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 2 pounds Boneless Beef Chuck Roast
• 4 pieces Dried Guajillo Chiles
• 2 pieces Dried Ancho Chiles
• 2 pieces Dried Pasilla Chiles
• 1 large White Onion
• 6 pieces Garlic Cloves
• 2 pieces Bay Leaves
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Ground Cumin
• 1 teaspoon Dried Oregano
• 0.5 teaspoon Ground Cinnamon
• 2 tablespoons White Vinegar
• 8 cups Water

Directions

Step 1

Start by cleaning the chiles: remove the stems and seeds, then toast them on a dry skillet over medium heat for about 1-2 minutes until they begin to puff up and release their fragrance. Avoid burning them.

Step 2

Transfer the toasted chiles to a pot with 4 cups of hot water. Let them soak for about 20 minutes or until they are soft.

Step 3

In a blender, add the soaked chiles (reserve the soaking water), garlic, cumin, oregano, cinnamon, and white vinegar. Blend until you have a smooth paste, adding a little of the soaking water if needed to achieve a thick sauce consistency.

Step 4

Season the beef chuck roast with black pepper. In a large pot or Dutch oven over medium-high heat, sear the beef on all sides until browned. This will take about 10 minutes.

Step 5

While the beef is searing, peel and chop the onion into large chunks.

Step 6

Once the beef is seared, reduce the heat to medium-low and add the chile sauce, chopped onion, bay leaves, and the remaining 4 cups of water to the pot.

Step 7

Stir to combine, ensuring the meat is covered in the sauce, and bring to a gentle simmer.

Step 8

Cover the pot with a lid and let it cook on low heat for about 3-4 hours, or until the meat is tender and can be easily shredded with a fork.

Step 9

Occasionally check the pot, stirring the sauce and ensuring there's enough liquid. Add more water if it seems too thick.

Step 10

Once cooked, remove the meat from the pot, shred it using two forks, and discard any excess fat.

Step 11

Serve the birria hot with its broth. Optionally, garnish with chopped cilantro and diced onions as a garnish, keeping flavor additions low sodium-friendly.

Nutrition Facts

Serving size	(3162.8g)

Amount per serving	% Daily Value*
Calories	2618.7

Total Fat 188.5g	0%
Saturated Fat 73.6g	0%
Polyunsaturated Fat 0g
Cholesterol 680.4mg	0%
Sodium 669.0mg	0%
Total Carbohydrate 71.4g	0%
Dietary Fiber 25.2g	0%
Total Sugars 12.3g
Protein 176.3g	0%

Vitamin D 0IU	0%
Calcium 412.0mg	0%
Iron 33.0mg	0%
Potassium 4352.9mg	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: 63.1%

Protein: 26.2%

Carbs: 10.6%