Heart-Healthy Birria

Transform your taco night with this vibrant and nourishing Heart-Healthy Birria, a lighter twist on the classic Mexican stew! Made with tender, slow-simmered skinless chicken thighs, bold guajillo and ancho chiles, and a fragrant medley of spices like cumin, cinnamon, and oregano, this recipe delivers authentic flavor without the heaviness of traditional versions. The dish is enriched with heart-smart olive oil and low-sodium chicken broth, while fresh cilantro and lime juice add a burst of freshness. Perfectly paired with warm corn tortillas and crunchy radish slices, this birria is not only wholesome but also irresistibly delicious. With just 20 minutes of prep time and a slow-cook method that fills your kitchen with mouthwatering aromas, this recipe is a must-try for a satisfying, heart-conscious meal!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 1.5 pounds skinless boneless chicken thighs
• 1 tablespoon olive oil
• 4 whole dried guajillo chiles
• 2 whole dried ancho chiles
• 1 large white onion
• 4 whole garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon ground cinnamon
• 2 whole bay leaves
• 4 cups low-sodium chicken broth
• 0.5 cup fresh cilantro
• 1 whole lime
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 whole radishes
• 8 whole corn tortillas

Directions

Step 1

Start by toasting the guajillo and ancho chiles in a dry pan over medium heat for about 2-3 minutes, or until they become fragrant. Be careful not to burn them.

Step 2

Remove the seeds and stems from the chiles and soak them in warm water for 15 minutes to soften.

Step 3

In a blender, combine the chiles, half of the white onion, all of the garlic cloves, cumin, oregano, and cinnamon. Add a ladleful of the soaking water and blend until smooth.

Step 4

In a large pot, heat the olive oil over medium-high heat. Brown the chicken thighs on both sides, then remove them from the pot and set aside.

Step 5

In the same pot, add the other half of the chopped onion and sauté until translucent, about 5 minutes.

Step 6

Pour the chile mixture into the pot, add the low-sodium chicken broth, bay leaves, salt, and black pepper, and stir well.

Step 7

Return the chicken thighs to the pot, cover, and simmer on low heat for about 1.5 to 2 hours, or until the chicken is tender and pieces can be pulled apart easily.

Step 8

Remove the chicken from the pot, shred it with two forks, and return it to the pot.

Step 9

Adjust the seasoning with more salt and pepper if needed. Add the fresh cilantro and a squeeze of lime juice just before serving.

Step 10

Garnish with sliced radishes and serve with warm corn tortillas on the side.

Nutrition Facts

Serving size	2454 grams (2454.0g)

Amount per serving	% Daily Value*
Calories	2804

Total Fat 108.60g	139%
Saturated Fat 25.30g	127%
Polyunsaturated Fat 1.40g
Cholesterol 851mg	284%
Sodium 3774mg	164%
Total Carbohydrate 246.10g	89%
Dietary Fiber 50.10g	179%
Total Sugars 19.80g
Protein 220.00g	440%

Vitamin D 48IU	238%
Calcium 508mg	39%
Iron 19mg	108%
Potassium 4041mg	86%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.4%

Protein: 31.0%

Carbs: 34.6%