Mediterranean Diet Traditional Beef Birria
Savor the rich, slow-cooked flavors of this Mediterranean Diet-inspired Traditional Beef Birria, a wholesome twist on the classic Mexican dish. Made with lean beef chuck roast, simmered to perfection in a vibrant adobo sauce featuring dried guajillo and ancho chiles, cherry tomatoes, and aromatic spices like cumin, oregano, and cinnamon, this birria recipe delivers a bold yet balanced flavor profile. Using extra virgin olive oil and low-sodium beef broth keeps the dish heart-healthy while staying true to its rustic, authentic roots. Garnished with fresh parsley and cilantro, and optionally paired with warm whole wheat tortillas, this dish is perfect for a cozy family dinner or a flavorful meal prep idea. With tender, shredded beef bathed in a flavorful broth, this Mediterranean-style birria is a satisfying, nutritious comfort food you’ll want to make again and again.
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Recipe Information
Ingredients
- 2 lbs lean beef chuck roast
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 4 dried guajillo chiles, stemmed and seeded
- 4 dried ancho chiles, stemmed and seeded
- 4 cups beef broth, low sodium
- 1.5 cups cherry tomatoes
- 2 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 cinnamon stick
- 2 bay leaves
- 0.25 cup fresh parsley, finely chopped (for garnish)
- 0.25 cup fresh cilantro, finely chopped (for garnish)
- 8 whole wheat tortillas (optional)
- 2 tsp sea salt
- 1 tsp black pepper
Instructions
Cut the beef into large chunks, about 2-3 inches each, and season with 1 teaspoon of sea salt and black pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef chunks in batches until browned on all sides, about 3-4 minutes per side. Remove the beef and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
In a small saucepan, bring 2 cups of water to a boil. Add the guajillo and ancho chiles and let them soften for about 10 minutes.
Transfer the softened chiles, 1 cup of the soaking liquid, cherry tomatoes, apple cider vinegar, cumin, oregano, and 1 teaspoon of sea salt to a blender. Blend until smooth to form the adobo sauce.
Return the beef to the pot. Pour the adobo sauce over the beef and stir to coat. Add the cinnamon stick, bay leaves, and beef broth to the pot. Bring the mixture to a simmer, then reduce the heat to low.
Cover the pot and cook for 3.5 to 4 hours, stirring occasionally, until the beef is tender and can be easily shredded with a fork.
Remove the beef from the pot and shred it using two forks. Discard the cinnamon stick and bay leaves. Return the shredded beef to the pot and stir to combine with the sauce.
Taste the birria and adjust the seasoning with additional sea salt or black pepper, if needed.
Serve the birria in bowls with a ladle of the broth, garnished with freshly chopped parsley and cilantro. Optionally, serve with warm whole wheat tortillas for dipping.
Nutrition Facts
Calories |
4210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.7 g | 293% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7873 mg | 342% | |
| Total Carbohydrate | 306.7 g | 112% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 42.9 g | ||
| Protein | 263.8 g | 528% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 837 mg | 64% | |
| Iron | 55.2 mg | 307% | |
| Potassium | 8040 mg | 171% | |
*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.
