Healthy Birria Tacos with Reduced Fat & Calories

Brown chuck roast on both sides. Add to a slow cooker. Cook for 7 hours on low or 3-4 hours on high until the meat is tender.

To make the seasoning mixture: Begin de-seeding all your peppers. Simmer 2 tomatoes, 1/2 white onion, all the peppers, and 6 garlic cloves in a pot. Once everything has softened (about 10 mins), place the simmered veggies in a blender, add in your seasonings (low sodium beef broth, 2 tbsp chicken bouillon, 8 pepper corns, 1 tbsp cumin, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp thyme, 1 tbsp paprika, 1 tbsp oregano, 1/2 tsp salt) and fill with beef broth. Strain all your seasoning mixture over the meat in the slow cooker. Place a few bay leaves on top and cover.

Once your meat is cooked, pull the meat apart and place it back in the broth.

To assemble tacos: Dip a tortilla in the broth and place it on a hot pan. Place reduced fat mozzarella and meat on top. Fold the tortilla over and allow to cook on each side until browned (2-3 mins on medium heat). Enjoy!