High Protein Birria Tacos
🌮🔥 High-Protein Birria Tacos 🔥🌮
Traditional birria tacos are smoky, juicy, cheesy street food bliss. This healthier version keeps the flavor, leans into protein-rich cuts, and still delivers that crispy, dipped taco magic. Let’s taco-bout it.
📝 Ingredients (Makes 6 tacos)
Ingredients:
For the Birria Meat
- 1.5 lbs lean beef chuck or top sirloin
- 2 dried guajillo chiles
- half of a small onion
- 3 garlic cloves
- 1 tsp cumin
- 1 tsp smoked paprika
- 0.5 tsp oregano
- 0.5 tsp black pepper
- salt to taste
- 1 tbsp apple cider vinegar
- 2 cups beef broth
For the Tacos
- 6 high-fiber and low-carb tortillas
- 0.75 cup park-skim mozzarella or reduced-fat cheese
- Chopped onion & cilantro for topping
- Lime wedges
- Cooking spray
👩🍳 Instructions
- Prep the chiles: Remove stems/seeds from chiles. Toast for 1–2 minutes in a dry pan. Soak in hot water for 10 minutes.
- Make the marinade: Blend soaked chiles, onion, garlic, vinegar, cumin, paprika, oregano, salt, and ½ cup broth until smooth.
- Cook the meat: Combine beef, marinade, remaining broth, and bay leaf in a pot.
- Pressure cooker: Cook on high for 45 minutes. Shred meat.
- Stovetop: Simmer for 2–2.5 hrs, adding water as needed. Shred when tender.
- Prep the consommé: Skim fat if desired. Return shredded meat and simmer uncovered 10–15 min. Season to taste.
- Assemble the tacos: Dip tortillas in broth, fill with cheese and birria. Fold and pan-fry until crispy (2–3 min per side).
- Serve: Top with onion, cilantro, and lime. Serve with a side of broth for dipping.
💡 High-Protein Tips
- Swap in chicken breast or lean turkey for beef.
- Add egg whites or chopped boiled egg to the filling.
- Choose protein tortillas with low net carbs.
- Use light cheese sparingly—just enough to melt and crisp.
📊 Macros (Per Taco)
*Varies by tortilla and cheese brand*
- Calories: ~220
- Protein: 22g
- Fat: 9g
- Carbs: 12g
🌮🔥 Eat boldly. Dip fiercely. 🔥🌮
