This Low Calorie Healthy Birria Taco Recipe can be made in a Slow Cooker, Instant Pot or on the Stovetop! Plus, these healthy birria tacos are just 130 calories each! Making them a healthy protein packed (low carb) dinner that’s perfect for taco Tuesday, or any night of the week.

Ingredients You’ll Need:

2 pounds boneless chuck roast
3 dried guajillo chiles
2 dried ancho chiles
2 roma tomatoes
1 medium onion
3 cloves garlic
1 cinnamon stick
1 bay leaf
1 teaspoon dried oregano
¼ teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon pepper
2 cups beef broth

Low Calorie Birria Tacos

Healthy Birria Tacos Meal Prep and Storage

Meal Prep: If you want to meal prep these, I recommend you make the slow cooker version and add all the meat and marinade together in a 1-2 gallon freezer bag. Then refrigerate or freeze until you are ready to make the recipe.
Storage: Will hold for 5 days in the fridge. And 1 month in the freezer.

Low Calorie Birria Tacos

More Low Calorie Taco Recipes:

Low Calorie Birria Tacos

Lose Weight By Eating

These Low Calorie Birria Tacos can be made on the stove top, slow cooker, or Instant Pot!

Plus, we cut 100's of calories so you can enjoy this Birria Taco Recipe without guilt.

Special Tip: Use leftover Birria Meat on taco salads, quesadillas, and even in soups.

5 from 1 vote

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Main Course

Cuisine Mexican

Servings servings

Calories 130 kcal

Ingredients

For the Birria Meat:

2 pounds boneless chuck roast cut into large chunks
3 dried guajillo chiles seeds and stems removed
2 dried ancho chiles seeds and stems removed
2 roma tomatoes quartered
1 medium onion quartered
3 cloves garlic
1 cinnamon stick
1 bay leaf
1 teaspoon dried oregano
¼ teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon pepper
2 cups beef broth

For Birria Tacos:

Instructions

Birria Meat Stovetop Directions:

Spray a large pot with olive oil and heat over medium heat.
Add in the beef and brown on all sides. Then remove to a plate.
To the hot pot, add the chillies, tomatoes, and onion. Cook for 5 minutes, then cover with beef broth and bring to a simmer.
Add the garlic, cinnamon, bay leaf, oregano, cumin, thyme, salt and pepper and simmer for 10 minutes.
After 10 minutes, remove and discard the cinnamon and bay leaf and use an immersion blender to blend the contents of the pot until smooth. (Alternatively, you can move to a blender and blend).
Add the beef back to the pot, along with any juices form the plate.
Simmer over low heat until meat is tender and shreds easily, about 3 hours.
When the meat is done, move to a cutting board and shred with 2 forks. Reserve the birria consommé (the liquid in the pot) to make the tacos.

Birria Meat Crockpot Directions:

To a slow cooker, combine the beef, chillies, tomatoes, onion beef broth, garlic, cinnamon, bay leaf, oregano, cumin, thyme, salt and pepper.
Cover and cook on LOW for 6-8 hours or HIGH for 3-5 hours.
Remove the meat to a cutting board and shred with 2 forks. Then add to a large bowl.
Remove and discard the cinnamon and bay leaf and use an immersion blender to blend the contents of the pot until smooth. (Alternatively, you can move to a blender and blend).
Pour 1/4-1/2 cup birria consommé over the shredded beef and mix well.
Reserve the remaining birria consommé (the liquid in the pot) to make the tacos.

Birria Meat Instant Pot Directions:

Spray instant pot with olive oil and preheat on sauté setting.
Add in the beef and brown on all sides. Then remove to a plate.
To the instant pot, add the chillies, tomatoes, and onion. Sauté for 5 minutes, then cover with beef broth.
Scrape the bottom of the instant pot well to avoid a “Burn” reading.
Add the garlic, cinnamon, bay leaf, oregano, cumin, thyme, salt and pepper and sauté for 10 minutes.
After 10 minutes, remove the and discard the cinnamon and bay leaf and use an immersion blender to blend the contents of the pot until smooth. (Alternatively, you can move to a blender and blend).
Add the beef back to the instant pot, along with any juices from the plate, and 1 cup of water.
Cover and seal the instant pot, and cook on high pressure for 40 minutes, then natural release for 15 minutes.
Move the beef to a cutting board and shred with 2 forks. Reserve the birria consommé (the liquid in the pot) to make the tacos.

How to Make Birria Tacos:

Preheat oven to 200 degrees and place a rimmed baking sheet on the middle rack.
Heat a large skillet over medium heat.
Using tongs, dip a tortilla into the the burria consommé, then place the tortilla on the hot skillet.
Top with shredded beef, cheese, and cilantro.
Fold tortilla over and fry for about one minute on each side, until crispy.
Remove taco to the hot baking sheet and keep warm in the oven while you repeat above steps with remaining tortillas.
Serve hot with lime wedges and birria consommé for dipping.

Nutrition

Serving: 1tacoCalories: 130kcalCarbohydrates: 12.3gProtein: 14.1gFat: 2.7gSaturated Fat: 0.8gCholesterol: 28mgSodium: 306mgPotassium: 229mgFiber: 1.9gSugar: 1.1gCalcium: 42mgIron: 1mg

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About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.