Low Sodium Quesabirria Tacos

Satisfy your taco cravings with these irresistible Low Sodium Quesabirria Tacos, a healthier twist on the beloved Mexican classic. This recipe features tender, slow-braised beef chuck roast infused with the smoky, earthy flavors of guajillo and ancho chilies, balanced with fragrant cumin, oregano, and a splash of apple cider vinegar. The tortillas are dipped in a flavorful consommé, crisped to perfection in a skillet, and stuffed with melty low sodium cheese and juicy shredded beef. Garnished with fresh cilantro and a zesty squeeze of lime, these tacos are not only bursting with bold, authentic flavors but also heart-healthier, thanks to reduced sodium levels. Don't forget to serve with a side of consommé for an irresistible dipping experience that takes these tacos to the next level! Perfect for family dinners or taco night, these Low Sodium Quesabirria Tacos are a delicious combination of tradition and mindful eating.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck roast
• 4 Dried guajillo chilies
• 2 Dried ancho chilies
• 1 large White onion, chopped
• 6 Garlic cloves, minced
• 2 tablespoons Apple cider vinegar
• 2 teaspoons Ground cumin
• 2 teaspoons Dried oregano
• 1 teaspoon Ground black pepper
• 2 Bay leaves
• 4 cups Low sodium beef broth
• 12 Corn tortillas
• 2 cups Low sodium Mexican blend cheese, shredded
• 0.5 cup Fresh cilantro, chopped
• 4 Lime wedges

Directions

Step 1

Begin by preparing the chilies. Remove the stems and seeds from the guajillo and ancho chilies.

Step 2

In a small pot, bring 2 cups of water to a boil. Add the chilies and simmer for about 15 minutes until softened.

Step 3

Remove the chilies from the water and place in a blender with the chopped onion, garlic, apple cider vinegar, cumin, oregano, and ground black pepper. Blend until smooth.

Step 4

Cut the beef chuck roast into large chunks and place in a large Dutch oven. Pour the chili sauce over the beef and add in the bay leaves.

Step 5

Pour the low sodium beef broth over the mixture, ensuring the beef is completely submerged. Cover the pot and bring to a simmer over medium-high heat.

Step 6

Reduce the heat to low and let the beef braise gently for about 3-4 hours, or until it is tender and can be shredded easily with a fork.

Step 7

Once cooked, shred the beef completely using two forks.

Step 8

Heat a non-stick skillet over medium heat. Dip each corn tortilla into the braising liquid (consommé) to lightly coat both sides.

Step 9

Place the tortilla on the skillet and sprinkle with a layer of shredded cheese. Add a generous amount of the shredded beef on one half of the tortilla.

Step 10

Fold the tortilla in half and cook on each side until the cheese is melted and the tortilla is crispy, about 2-3 minutes per side.

Step 11

Serve the quesabirria tacos hot, garnished with chopped cilantro and a squeeze of lime. Serve with a small cup of the consommé on the side for dipping.

Nutrition Facts

Serving size	(3115.5g)

Amount per serving	% Daily Value*
Calories	4763.1

Total Fat 272.4g	0%
Saturated Fat 116.0g	0%
Polyunsaturated Fat g
Cholesterol 880.4mg	0%
Sodium 1714.2mg	0%
Total Carbohydrate 337.4g	0%
Dietary Fiber 64.2g	0%
Total Sugars 16.3g
Protein 276.1g	0%

Vitamin D 48.0IU	0%
Calcium 2284.8mg	0%
Iron 43.6mg	0%
Potassium 6243.5mg	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: 50.0%

Protein: 22.5%

Carbs: 27.5%