Paleo Traditional Beef Birria
Dive into the rich, smoky flavors of Paleo Traditional Beef Birria, a wholesome spin on the classic Mexican dish that's perfect for a cozy dinner or festive gathering. This slow-simmered recipe combines tender chunks of beef chuck roast and shank with a bold, aromatic sauce made from a trio of dried chiles—guajillo, ancho, and chipotle—infused with warm spices like cumin, coriander, and cinnamon. A slow-cooking process in a hearty beef bone broth ensures the meat is melt-in-your-mouth tender and deeply flavorful. Naturally gluten-free, dairy-free, and paleo-friendly, this dish is perfect served with fresh cilantro, zesty lime wedges, and your favorite paleo sides like cauliflower rice or grain-free tortillas. Perfect for those looking for a unique, health-conscious twist on a traditional birria recipe, this dish is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 pound Beef shank
- 6 whole Dried guajillo chiles
- 4 whole Dried ancho chiles
- 2 whole Dried chipotle chiles
- 1 Medium white onion
- 4 Garlic cloves
- 2 tablespoons Apple cider vinegar
- 6 cups Beef bone broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cinnamon
- 2 Bay leaves
- 2 teaspoons Sea salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.25 cup Fresh cilantro (for garnish)
- 1 Lime wedges (for serving)
Instructions
Prepare the dried chiles by removing the stems and seeds. Toast the chiles in a dry skillet over medium heat for 1-2 minutes on each side, until fragrant, taking care not to burn them.
Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for 15-20 minutes until they soften.
Meanwhile, cut the beef chuck roast and beef shank into large chunks and season generously with sea salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the beef chunks on all sides until browned. Remove the beef and set aside.
Peel and quarter the white onion and add it to the pot along with the garlic cloves. Sauté for 3-4 minutes until softened and slightly charred.
Drain the soaked chiles and add them to a blender along with the sautéed onion and garlic, apple cider vinegar, cumin, coriander, cinnamon, and 1 cup of beef bone broth. Blend until smooth to create the birria sauce.
Return the beef to the Dutch oven and pour the birria sauce over the top. Add the remaining beef bone broth to the pot, ensuring the meat is fully submerged. Toss in the bay leaves.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 3.5-4 hours, or until the beef is fork-tender and shreds easily.
Once cooked, remove the beef from the pot and shred it with two forks. Return the shredded beef to the broth and stir to combine.
Serve the birria hot, garnished with fresh cilantro and a squeeze of lime juice. Optionally, serve with Paleo-friendly tortillas or cauliflower rice.
Nutrition Facts
Calories |
3902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.2 g | 313% | |
| Saturated Fat | 87.6 g | 438% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1054 mg | 351% | |
| Sodium | 7680 mg | 334% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 11.5 g | ||
| Protein | 356.6 g | 713% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 57.8 mg | 321% | |
| Potassium | 8366 mg | 178% | |
*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.
