Low Sodium Easy Birria Tacos

Total time3 hr 30 min

Prep time25 min

Cook time3 hr 5 min

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Ingredients

6 servings

For the beef

3 lb beef chuck roast, cut into 3-inch chunks
1 tsp kosher salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
1 tbsp neutral oil

For the consommé

4 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 can (14.5 oz) diced tomatoes
4 garlic cloves, peeled
1 medium white onion, roughly chopped
2 tsp ground cumin
1 tsp dried oregano
½ tsp ground cinnamon
2 bay leaves
2 tbsp apple cider vinegar
3 cups beef broth

For the tacos

12 corn tortillas
1 ½ cups shredded oaxacan cheese or mozzarella

For serving

½ medium white onion, finely diced
½ cup fresh cilantro, roughly chopped
2 limes, cut into wedges
salsa roja or hot sauce, for serving (optional)

Instructions

1
Place the dried guajillo and ancho chiles in a medium saucepan and cover with 2 cups of water. Bring to a boil over medium-high heat, then remove from the heat and let the chiles soak for 10 minutes, until softened and pliable.
2
Transfer the soaked chiles and their soaking liquid to a blender. Add the diced tomatoes, garlic, roughly chopped onion, cumin, oregano, cinnamon, and apple cider vinegar. Blend on high until completely smooth, about 1 minute.

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