Whole30 Birria Beef
Warm up your kitchen with this flavorful and Whole30-approved Birria Beef recipe, a wholesome twist on the traditional Mexican dish. Made with tender, slow-cooked beef chuck roast simmered in a rich, smoky chili sauce crafted from guajillo, ancho, and pasilla chilies, this dish packs layers of bold and authentic flavors. The savory blend of warming spices like cinnamon, clove, cumin, and oregano, along with aromatic garlic, onion, and a splash of apple cider vinegar, ensures every bite is mouthwatering. Perfect for a cozy family meal, this healthy, paleo-friendly birria is simmered in bone broth for a nutrient-rich base and finished with bright garnishes of fresh cilantro and lime. Whether served as a stew or with your favorite Whole30-compliant sides, this dish is a comforting, vibrant, and utterly satisfying way to embrace clean eating.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 4 pieces dried guajillo chilies
- 2 pieces dried ancho chilies
- 2 pieces dried pasilla chilies
- 1 large white onion
- 6 whole garlic cloves
- 2 pieces bay leaves
- 1 piece cinnamon stick
- 1 teaspoon clove
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon black peppercorns
- 2 tablespoons apple cider vinegar
- 2 teaspoons sea salt
- 4 cups bone broth
- 2 tablespoons olive oil
- 0.5 cup fresh cilantro
- 1 whole lime
Instructions
Cut the beef chuck roast into large chunks and season with sea salt.
Toast the guajillo, ancho, and pasilla chilies in a dry skillet over medium heat until fragrant, about 2-3 minutes. Remove the stems and seeds.
Place the toasted chilies in a bowl and cover them with boiling water. Let them soak for 15 minutes until softened.
In a blender, combine the soaked chilies, onion, garlic, apple cider vinegar, bay leaves, cinnamon stick, clove, oregano, cumin, and black peppercorns. Blend until smooth, adding some of the soaking liquid if needed to help blend.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef chunks on all sides until browned, about 3-4 minutes per side. Do this in batches if necessary.
Pour the chili sauce over the beef. Add the bone broth and bring to a simmer. Cover the pot and reduce the heat to low.
Cook for about 4 hours until the beef is tender and easily shreds with a fork.
Remove the beef chunks and shred with two forks.
Return the shredded beef to the pot and stir to combine with the sauce.
Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
Nutrition Facts
Calories |
4188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.6 g | 398% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 5549 mg | 241% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 23.2 g | ||
| Protein | 294.5 g | 589% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 43.1 mg | 239% | |
| Potassium | 6029 mg | 128% | |
*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.
