Paleo Birria
Experience the bold, smoky flavors of traditional birria reinvented for the modern Paleo lifestyle with our Paleo Birria recipe. Featuring tender beef chuck roast and bone-in short ribs, this dish is simmered to perfection in a rich, aromatic blend of dried guajillo, ancho, and arbol chilies, along with fragrant spices like cinnamon, cumin, and oregano. The homemade chili paste infuses the meat with deep layers of flavor, complemented by nourishing beef bone broth. Slow-cooked for hours, the meat becomes irresistibly tender, perfect for shredding into a succulent stew. Garnish with fresh cilantro and lime wedges for a refreshing finish, and enjoy a hearty, gluten-free, dairy-free feast that honors authentic Mexican cuisine. Perfect for cozy dinners or special occasions!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 pound Bone-in beef short ribs
- 4 units Dried guajillo chilies
- 2 units Dried ancho chilies
- 2 units Dried arbol chilies
- 1 unit, chopped White onion
- 6 units, peeled and minced Garlic cloves
- 4 units Whole cloves
- 1 unit Cinnamon stick
- 3 units Bay leaves
- 1 tablespoon Ground cumin
- 1 tablespoon Dried oregano
- 2 tablespoons Apple cider vinegar
- 4 cups Beef bone broth
- 2 teaspoons Sea salt
- 1 teaspoon Black pepper
- 0.5 cup, chopped (optional) Fresh cilantro
- 4 units (optional) Lime wedges
Instructions
Start by trimming any excess fat from the beef chuck roast and short ribs, cutting them into manageable pieces. Season the meat generously with sea salt and black pepper.
In a dry skillet over medium heat, toast the guajillo, ancho, and arbol chilies for 1-2 minutes until they become fragrant. Be careful not to burn them. Remove from heat.
Deseed the toasted chilies and soak them in a bowl of hot water for 20 minutes until they soften.
While the chilies soak, in a large heavy pot or Dutch oven, heat a little bit of the bone broth over medium-high heat and brown the meat in batches. Once browned, set aside.
Drain the chilies and place them in a blender along with the chopped onion, minced garlic, cloves, cinnamon stick, cumin, oregano, apple cider vinegar, and 1 cup of bone broth. Blend until you achieve a smooth paste.
Return the browned meat to the pot and pour the chili paste over it. Add the remaining bone broth, bay leaves, sea salt, and black pepper.
Bring the mixture to a gentle simmer, cover the pot, and allow it to cook on low heat for about 3-4 hours until the meat is incredibly tender and can be shredded easily.
Remove the cinnamon stick and bay leaves from the pot. Adjust seasoning with more salt and pepper if necessary.
Shred the tender meat with forks right in the pot, mixing it well with the sauce.
Serve hot in bowls with the broth, garnished with fresh cilantro and lime wedges if desired.
Nutrition Facts
Calories |
5187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 387.6 g | 497% | |
| Saturated Fat | 153.6 g | 768% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1384 mg | 461% | |
| Sodium | 7259 mg | 316% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 10.3 g | ||
| Protein | 369.1 g | 738% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 539 mg | 41% | |
| Iron | 58.9 mg | 327% | |
| Potassium | 7380 mg | 157% | |
*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.
