Low Sodium Traditional Beef Birria
Discover the rich, bold flavors of **Low Sodium Traditional Beef Birria**, a heartwarming Mexican dish reimagined for a healthier twist without sacrificing its authentic taste. This slow-simmered masterpiece features tender chunks of beef chuck roast marinated in a vibrant blend of smoky guajillo, ancho, and chile de árbol peppers, paired with aromatic spices like cumin, cinnamon, and oregano. Using low-sodium beef broth keeps the dish flavorful yet heart-conscious, while a toasted chile marinade infuses the beef with layers of complexity. Perfect for family dinners or gatherings, serve this birria with its savory consommé, fresh cilantro, zesty lime wedges, and warm corn tortillas for a customizable meal that’s sure to impress. Whether crafted for tacos, quesabirria, or simply enjoyed as a comforting stew, this recipe offers a satisfying balance of boldness and healthfulness.
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Ingredients
- 3 pounds Beef chuck roast
- 4 pieces Dried guajillo chiles
- 3 pieces Dried ancho chiles
- 2 pieces Dried chile de árbol
- 4 pieces Garlic cloves
- 1 large White onion
- 3 pieces Roma tomatoes
- 2 tablespoons Apple cider vinegar
- 6 cups Low-sodium beef broth
- 3 pieces Bay leaves
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Ground black pepper
- 2 teaspoons Dried oregano
- 0.25 teaspoon Clove (ground)
- 2 tablespoons Olive oil
- 0.5 cup Fresh cilantro
- 4 pieces Lime wedges (for garnish)
- 12 pieces Corn tortillas (optional, for serving)
Directions
Step 1
Prepare the dried chiles by removing the stems and seeds. Rinse thoroughly to remove dust or debris.
Step 2
In a dry skillet over medium heat, toast the guajillo, ancho, and chile de árbol peppers for 1-2 minutes until fragrant, being careful not to burn them.
Step 3
Boil 2 cups of water and pour it over the toasted chiles in a bowl. Let them soak for 20 minutes until softened.
Step 4
While the chiles are soaking, roughly chop the onion, garlic, and tomatoes.
Step 5
In a blender, combine the soaked chiles (with their soaking liquid), onion, garlic, tomatoes, apple cider vinegar, cumin, cinnamon, black pepper, oregano, and clove. Blend until smooth to create the birria marinade.
Step 6
Cut the beef chuck roast into large chunks (approximately 2-inch pieces). Place the beef in a large bowl and pour the marinade over it, ensuring each piece is coated. Cover and refrigerate for at least 2 hours or overnight for better flavor.
Step 7
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the marinated beef pieces on all sides until browned (about 3-4 minutes per side). Work in batches to avoid overcrowding the pot.
Step 8
Once all the beef is seared, return it to the pot and pour in the low-sodium beef broth. Add bay leaves and bring the mixture to a boil.
Step 9
Reduce the heat to low, cover the pot, and simmer for 3-4 hours, stirring occasionally, until the beef is tender and shreds easily with a fork.
Step 10
Once cooked, remove the beef from the pot and shred it using two forks. Discard the bay leaves.
Step 11
Strain the cooking liquid if desired to create a smooth consommé. Adjust seasoning with additional black pepper or vinegar if needed.
Step 12
Serve the shredded beef with consommé on the side, garnished with fresh cilantro and lime wedges. Optionally, serve with warm corn tortillas for tacos or quesabirria.
Nutrition Facts
| Serving size | (3974.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5388.7 |
| Total Fat 329.5g | 0% |
| Saturated Fat 116.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1020.6mg | 0% |
| Sodium 1865.7mg | 0% |
| Total Carbohydrate 352.0g | 0% |
| Dietary Fiber 66.9g | 0% |
| Total Sugars 20.7g | |
| Protein 301.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 922.9mg | 0% |
| Iron 53.3mg | 0% |
| Potassium 7467.0mg | 0% |
Source of Calories