Paleo Birria Beef
Savor the rich, smoky flavors of Paleo Birria Beef—an irresistible, slow-cooked Mexican dish that combines tender chunks of beef chuck roast with an aromatic blend of dried guajillo, ancho, and arbol chiles. This paleo-friendly recipe infuses every bite with a bold, spicy marinade crafted from fresh garlic, onion, and apple cider vinegar, then simmers the beef to perfection in a savory broth enriched with cinnamon, bay leaves, and warming spices. Paleo Birria Beef is a celebration of traditional Mexican cooking adapted for clean eating, offering a deeply flavorful experience without grains or dairy. Serve it piping hot with fresh cilantro and zesty lime wedges for an unforgettable meal that’s perfect for dinner parties or cozy nights at home. Keywords: Paleo Birria Beef, Mexican cuisine, slow-cooked beef, paleo dinner recipes, gluten-free birria.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Beef Chuck Roast
- 4 pieces Dried Guajillo Chiles
- 2 pieces Dried Ancho Chiles
- 2 pieces Dried Arbol Chiles
- 1 large White Onion
- 6 pieces Garlic Cloves
- 1 piece Cinnamon Stick
- 2 pieces Bay Leaves
- 3 pieces Whole Cloves
- 1 teaspoon Black Peppercorns
- 1 teaspoon Ground Cumin
- 2 tablespoons Apple Cider Vinegar
- 4 cups Beef Broth
- 2 teaspoons Salt
- 0.5 cup Fresh Cilantro
- 2 pieces Lime Wedges
Instructions
Start by cleaning the chiles: remove stems and seeds from the guajillo, ancho, and arbol chiles.
Place the chiles in a bowl and cover with hot water. Soak for about 20 minutes until they are soft.
While the chiles are soaking, cut the beef chuck roast into large chunks.
Peel and quarter the onion. Peel the garlic cloves.
Once the chiles are softened, drain them and place them in a blender. Add onion, garlic, apple cider vinegar, and 1 cup of beef broth.
Blend until smooth to create the marinade.
In a large pot or Dutch oven, heat some oil over medium-high heat. Sear the beef chunks until browned on all sides. Remove and set aside.
In the same pot, pour in the chile marinade, bringing it to a simmer. Return the beef to the pot and add the remaining beef broth, cinnamon stick, bay leaves, cloves, black peppercorns, cumin, and salt.
Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for about 3.5 to 4 hours, until the beef is tender and easily shreds with a fork.
Once done, remove the beef from the broth and shred it using two forks.
Strain the broth to remove solids if desired, then return the shredded beef back into the broth.
Serve the birria beef hot with a sprinkle of fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
2663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.2 g | 244% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8905 mg | 387% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 9.0 g | ||
| Protein | 186.3 g | 373% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 4792 mg | 102% | |
*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.
