High Protein Pizza with Low Calories (Only 280 kcal per Slice!)
These high-protein birria tacos are crispy on the outside, juicy on the inside, and served with a deeply flavorful consomé dipping sauce. Made with tender shredded beef, dried chilies, and bold Mexican spices, this comforting dinner is packed with over 40g of protein per serving. Perfect for taco night, meal prep, or when you just want something unforgettable.
Equipment
- Dutch oven or Instant Pot
- High-speed blender
- Skillet
- Tongs
- Mixing bowls
Ingredients
For the Birria Meat:
- 3 lb beef chuck roast, cut into large chunks
- Salt and pepper, to taste
- 2 tbsp olive oil
- 3 guajillo chiles, stemmed and deseeded
- 2 ancho chiles, stemmed and deseeded
- 2 pasilla chiles, stemmed and deseeded
- 1 chopped onion
- 5 cloves garlic
- 2 tsp cumin
- 1 tsp dried oregano
- ½ tsp ground cloves
- 1 small cinnamon stick
- 2 tbsp Chipotle in Adobe
- 2 tbsp apple cider vinegar
- 4 cups beef broth
- 2 bay leaves
For the Tacos:
- 12 corn tortillas
- 1½ cups shredded mozzarella or Oaxaca cheese (optional)
- 2 tbsp reserved birria fat (from top of the broth)
- Fresh cilantro, chopped
- Diced red onions, for garnish
- Lime wedges, for serving
Instructions
Prep the Chiles:
- Toast guajillo, ancho, and pasilla chiles in a dry skillet for 30 seconds per side until fragrant. Soak in hot water for 20 minutes to soften.
Sear the Beef:
- Season beef with salt and pepper. In a large Dutch oven or Instant Pot, heat oil and sear beef chunks until browned. Remove and set aside.
Make the Sauce:
- Sauté onion and garlic in the same pot until softened. Add cumin, oregano, cloves, cinnamon stick, chipotle in adobo, vinegar, soaked chiles (drained), and 1 cup of broth. Blend until smooth.
Simmer the Birria:
- Return beef to the pot. Pour in the chile sauce, remaining broth, and bay leaves. Simmer covered on low for 3-4 hours (or pressure cook on high for 60 minutes). Shred the beef once tender and return to the sauce.
Prepare the Consomé:
- Skim the red oil from the top of the pot and reserve. Strain the broth for dipping if preferred smooth.
Assemble the Tacos:
- Heat a skillet and add reserved birria fat. Dip each tortilla into the consomé, place on skillet, add cheese, and a scoop of shredded beef. Fold and cook until both sides are golden and crispy.
Serve:
- Serve tacos hot with a bowl of warm consomé for dipping. Garnish with cilantro, diced onion, and fresh lime wedges.
Notes
- Slow cooker method: Cook on low for 8 hours.
- Freeze birria meat and broth separately for up to 3 months.
- Add extra chilies for more heat.
- Use almond flour tortillas for a low-carb version.