Low Sodium Birria Quesadilla

Savor the bold and succulent flavors of a *Low Sodium Birria Quesadilla*, a healthier twist on the beloved classic! This recipe brings together tender, slow-cooked beef infused with a rich chili sauce made from guajillo and ancho peppers, garlic, and fragrant spices, all without the excess sodium. Perfectly balanced between savory and smoky, the shredded beef is layered with low-sodium cheese and fresh cilantro inside crispy, golden corn tortillas. Serve these quesadillas alongside a deeply flavorful consommé, ideal for dipping, and a squeeze of fresh lime to brighten up every bite. With this recipe, you'll enjoy restaurant-quality birria at home, complete with the comfort of being heart-smart. Whether for a cozy dinner or a special gathering, these quesadillas are sure to delight!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 4

Ingredients

• 2 pounds boneless beef chuck roast
• 5 pieces dried guajillo peppers
• 3 pieces dried ancho peppers
• 1 large white onion
• 4 pieces garlic cloves
• 2 tablespoons white vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 2 pieces bay leaves
• 8 pieces corn tortillas
• 2 cups shredded low-sodium cheese
• 0.5 cup fresh cilantro
• 1 piece lime
• 2 tablespoons olive oil
• 6 cups water

Directions

Step 1

Start by preparing the dried chilies. Remove the stems and seeds from the guajillo and ancho peppers. Toast them in a dry skillet over medium heat for about 1-2 minutes until fragrant, being careful not to burn them.

Step 2

Place toasted peppers in a bowl and cover them with hot water. Let them soak for about 20 minutes until softened.

Step 3

Meanwhile, cut the beef chuck roast into large chunks and set aside.

Step 4

Blend the rehydrated chilies with 1 cup of their soaking liquid, white vinegar, garlic cloves, ground cumin, dried oregano, ground black pepper, and half of the white onion (cut into chunks) until smooth.

Step 5

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef chunks until browned on all sides, then remove them from the pot and set aside.

Step 6

Pour the chili sauce into the same pot and cook for about 5 minutes, stirring occasionally.

Step 7

Return the beef to the pot, add the remaining half of the white onion, bay leaves, and 4 cups of water. Bring to a gentle simmer, cover, and cook on low heat for about 3 hours or until the beef is tender and easily shredded.

Step 8

Remove the beef from the pot, shred it using two forks, and set aside.

Step 9

Strain the cooking liquid and return it to the pot. Reduce over medium heat to concentrate flavors for an additional 30 minutes. This will serve as a dipping sauce or 'consommé'.

Step 10

To assemble the quesadillas, heat a skillet over medium heat. Layer each tortilla with a bit of shredded beef, a sprinkle of low-sodium cheese, and some chopped cilantro.

Step 11

Fold the tortillas in half and cook on the skillet until the cheese is melted and the tortilla is golden brown on both sides.

Step 12

Serve the quesadillas warm with the consommé for dipping and lime wedges on the side.

Nutrition Facts

Serving size	(3402.5g)

Amount per serving	% Daily Value*
Calories	4419.2

Total Fat 277.7g	0%
Saturated Fat 111.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 840.4mg	0%
Sodium 1148.4mg	0%
Total Carbohydrate 267.5g	0%
Dietary Fiber 53.9g	0%
Total Sugars 29.1g
Protein 256.1g	0%

Vitamin D 48.0IU	0%
Calcium 2190.2mg	0%
Iron 38.2mg	0%
Potassium 5556.7mg	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: 54.4%

Protein: 22.3%

Carbs: 23.3%