Paleo Beef Birria Tacos
Indulge in the bold flavors of these Paleo Beef Birria Tacos, a mouthwatering twist on a traditional Mexican favorite! Tender, slow-cooked beef chuck is simmered in a rich, aromatic chili sauce made from guajillo, ancho, and chipotle chilies, then shredded to perfection. Infused with warm spices like cinnamon, cumin, and cloves, this paleo-friendly recipe boasts a depth of flavor that will transport your taste buds. Served in grain-free tortillas and topped with fresh radish slices, cilantro, and a squeeze of lime, these tacos offer a perfect balance of smoky, tangy, and savory notes. Whether you’re following a paleo diet or simply craving an unforgettable taco night, this recipe delivers on taste, texture, and authenticity. With just a bit of prep and a slow simmer, you can enjoy irresistibly tender beef birria tacos that are as wholesome as they are satisfying. Perfect for family dinners or entertaining guests!
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Recipe Information
Ingredients
- 2 pounds Boneless beef chuck roast
- 4 pieces Dried guajillo chilies
- 2 pieces Dried ancho chilies
- 2 pieces Dried chipotle chilies
- 2 tablespoons Coconut oil
- 1 large, chopped Onion
- 6 cloves, minced Garlic cloves
- 1 piece Cinnamon stick
- 1 teaspoon Cumin seeds
- 2 pieces Bay leaves
- 5 pieces Whole cloves
- 2 tablespoons Apple cider vinegar
- 4 cups Beef broth
- 2 tablespoons Fresh lime juice
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cup Radish slices
- 0.5 cup Chopped cilantro
- 4 pieces Lime wedges
- 10 pieces Paleo tortillas
Instructions
Begin by preparing the dried chilies: remove stems and seeds from the guajillo, ancho, and chipotle chilies. Place them in a bowl and cover with hot water to soak for about 15 minutes.
Meanwhile, cube the beef chuck roast into large chunks. Season with salt and black pepper.
In a large pot or Dutch oven, heat coconut oil over medium-high heat. Add the beef in batches to brown on all sides, then remove from the pot and set aside.
In the same pot, add chopped onion and saute until translucent, approximately 5 minutes. Add minced garlic and saute for another minute.
Drain the soaked chilies and add them to the pot. Pour in the apple cider vinegar and 1 cup of beef broth and bring to a simmer. Cook for 10 minutes.
Transfer the chili mixture to a blender. Add cumin seeds, cinnamon stick, bay leaves, and whole cloves. Blend until smooth, adding a bit more beef broth if needed to facilitate blending.
Return the beef and blended chili sauce to the pot. Add the remaining beef broth and lime juice. Stir well to combine.
Cover and simmer on low for 3 to 4 hours, or until the beef is tender and easily shredded. Stir occasionally.
Once done, shred the beef using two forks. Return the shredded beef to the sauce and stir to coat well.
To assemble the tacos, heat Paleo tortillas according to their package instructions. Fill each tortilla with a generous amount of shredded beef. Top with radish slices and chopped cilantro.
Serve with lime wedges on the side for additional flavor.
Nutrition Facts
Calories |
4186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.9 g | 372% | |
| Saturated Fat | 118.2 g | 591% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 10435 mg | 454% | |
| Total Carbohydrate | 182.0 g | 66% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 25.6 g | ||
| Protein | 219.4 g | 439% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 6262 mg | 133% | |
*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.
