Low Sodium Birria Tacos

Satisfy your taco cravings without the extra sodium with our irresistible Low Sodium Birria Tacos! This healthier twist on a Mexican classic features tender, slow-simmered beef chuck roast steeped in a robust, aromatic blend of dried guajillo, ancho, and pasilla chiles, balanced with hints of cumin, cinnamon, and oregano. The tacos are pan-fried to golden perfection after being dipped in flavorful, low-sodium beef broth for an extra layer of indulgence. Perfectly portioned for six, these tacos are served with fresh cilantro and tangy lime wedges for a vibrant finish. Whether you’re watching your sodium intake or simply looking for a savory, crowd-pleasing meal, these birria tacos deliver bold, authentic flavor with every crispy bite.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:210 mins

Total Time:240 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 4 dried guajillo chiles
• 3 dried ancho chiles
• 2 dried pasilla chiles
• 1 large white onion
• 6 garlic cloves
• 2 tablespoons apple cider vinegar
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon ground cinnamon
• 2 bay leaves
• 4 cups low sodium beef stock
• 12 corn tortillas
• 0.5 cup fresh cilantro
• 4 lime wedges
• 0.5 teaspoon black pepper
• 2 tablespoons cooking oil

Directions

Step 1

Start by trimming excess fat from the beef chuck roast and cut it into large chunks.

Step 2

On a hot skillet, toast the guajillo, ancho, and pasilla chiles until they are fragrant. Remove stems and seeds, then soak the toasted chiles in hot water for 15 minutes until softened.

Step 3

In a blender, add soaked chiles, one coarsely chopped onion, garlic cloves, apple cider vinegar, cumin, oregano, cinnamon, and black pepper. Blend until you have a smooth paste.

Step 4

In a large pot, heat cooking oil over medium-high heat and sear the beef pieces until browned on all sides. Remove the beef and set aside.

Step 5

In the same pot, add the chili paste and cook for about 5 minutes until it thickens slightly.

Step 6

Return the seared beef to the pot, add bay leaves, and pour in the low sodium beef stock. Ensure the beef is fully submerged. Bring to a simmer, then cover and reduce the heat to low.

Step 7

Let the beef simmer for approximately 3 hours or until it is tender and can be shredded easily with a fork.

Step 8

Remove beef from the pot, shred it with two forks, and return it to the pot.

Step 9

To assemble, warm the corn tortillas on a skillet, then fill with shredded beef and fold.

Step 10

Dip each taco lightly in the birria broth before pan-frying them in a little oil until crispy and lightly browned.

Step 11

Serve with roughly chopped cilantro and lime wedges on the side. Enjoy your low sodium birria tacos!

Nutrition Facts

Serving size	(2917.9g)

Amount per serving	% Daily Value*
Calories	4362.0

Total Fat 238.1g	0%
Saturated Fat 80.1g	0%
Polyunsaturated Fat g
Cholesterol 680.4mg	0%
Sodium 1320.7mg	0%
Total Carbohydrate 362.7g	0%
Dietary Fiber 72.4g	0%
Total Sugars 24.4g
Protein 223.4g	0%

Vitamin D 0IU	0%
Calcium 710.6mg	0%
Iron 45.5mg	0%
Potassium 6124.3mg	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: 47.8%

Protein: 19.9%

Carbs: 32.3%