Low Sodium Birria Beef

Discover the bold and vibrant flavors of *Low Sodium Birria Beef*, a healthier take on the beloved Mexican classic. This recipe pairs tender, slow-cooked beef chuck with a rich, smoky chile sauce made from dried guajillo and ancho chiles, accented by aromatic spices like cumin, cinnamon, and oregano. Using low sodium beef broth and fresh lime juice ensures a guilt-free yet flavor-packed experience. Perfectly suited for assembling hearty tacos with warm corn tortillas, the shredded beef is finished with fresh cilantro for a burst of bright herbaceousness. Prepare to savor a soul-warming dish that's ideal for family dinners or festive gatherings, combining authentic taste with mindful nutrition.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 5 Dried Guajillo Chiles
• 3 Dried Ancho Chiles
• 2 pounds Boneless Beef Chuck
• 1 medium White Onion
• 5 Garlic Cloves
• 3 tablespoons Apple Cider Vinegar
• 1 teaspoon Ground Cumin
• 1 teaspoon Dried Oregano
• 1 teaspoon Black Peppercorns
• 1 Cinnamon Stick
• 2 Bay Leaves
• 4 cups Beef Broth, Low Sodium
• 2 tablespoons Olive Oil
• 0.5 cup Fresh Cilantro
• 1 Lime
• 12 Corn Tortillas

Directions

Step 1

Start by removing the stems and seeds from the dried guajillo and ancho chiles. Soak them in hot water for 20 minutes until they are soft.

Step 2

In the meantime, cut the beef chuck into 2-inch cubes.

Step 3

Chop the onion into quarters and peel the garlic cloves.

Step 4

Once the chiles are softened, drain them and place them in a blender along with the chopped onion, garlic, apple cider vinegar, ground cumin, dried oregano, and black peppercorns. Blend until smooth, adding a small amount of soaking water if needed for consistency.

Step 5

Heat the olive oil in a large skillet over medium heat. Brown the beef cubes in batches, ensuring they develop a nice crust; then transfer them to a slow cooker.

Step 6

Pour the blended chile mixture over the beef in the slow cooker. Add the cinnamon stick, bay leaves, and the low sodium beef broth. Stir to combine all ingredients.

Step 7

Cover the slow cooker, and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender and shreds easily.

Step 8

Once cooked, remove the cinnamon stick and bay leaves. Use two forks to shred the beef into the sauce.

Step 9

Stir in freshly chopped cilantro and squeeze the juice of one lime over the meat. Adjust seasoning to taste.

Step 10

Serve the birria beef in warm corn tortillas, adding more sauce as desired. Garnish with additional cilantro and lime wedges if preferred.

Nutrition Facts

Serving size	(2829.0g)

Amount per serving	% Daily Value*
Calories	4239.4

Total Fat 236.6g	0%
Saturated Fat 80.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 635.0mg	0%
Sodium 1440.4mg	0%
Total Carbohydrate 335.7g	0%
Dietary Fiber 67.4g	0%
Total Sugars 11.2g
Protein 219.5g	0%

Vitamin D 0IU	0%
Calcium 669.8mg	0%
Iron 41.0mg	0%
Potassium 6021.3mg	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: 48.9%

Protein: 20.2%

Carbs: 30.9%