Whole30 Traditional Beef Birria
Dive into the bold, authentic flavors of this Whole30 Traditional Beef Birria, a comforting and wholesome take on a classic Mexican dish. Made with tender beef chuck roast and bone-in short ribs, this recipe is slow-simmered to perfection, soaking up the rich blend of guajillo, ancho, and pasilla chilies, aromatic spices like cumin and cinnamon, and a Whole30-compliant broth. The result is melt-in-your-mouth beef infused with smoky, savory, and mildly spicy notes. Whether served in a bowl with fresh cilantro and lime or tucked into lettuce-wrapped tacos, this hearty birria is a deliciously satisfying meal perfect for anyone following a Whole30 or paleo lifestyle. With zero added sugar, this dish stays true to tradition while fitting seamlessly into a clean-eating plan.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast, trimmed and cubed
- 1 pound Bone-in beef short ribs
- 6 chilies Dried guajillo chilies, stemmed and seeded
- 4 chilies Dried ancho chilies, stemmed and seeded
- 2 chilies Dried pasilla chilies, stemmed and seeded
- 2 tablespoons White vinegar
- 6 cloves Garlic cloves, peeled
- 1 large Yellow onion, quartered
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.25 teaspoons Ground cinnamon
- 3 whole Cloves
- 2 leaves Bay leaves
- 4 cups Chicken broth (Whole30-compliant)
- 2 teaspoons Sea salt
- 0.5 teaspoons Black pepper
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 4 wedges Fresh lime wedges (for serving)
Instructions
Preheat a dry skillet over medium heat. Toast the dried guajillo, ancho, and pasilla chilies for 1-2 minutes until fragrant, being careful not to burn them.
Transfer the toasted chilies to a bowl and cover them with hot water. Soak for 15 minutes until softened.
While the chilies soak, season the beef chuck roast and short ribs with 1 teaspoon of salt and 0.25 teaspoon of black pepper.
Heat a large Dutch oven or heavy pot over medium-high heat. Sear the beef in batches until browned on all sides, then remove from the pot and set aside.
In the same pot, add the onion and garlic. Sauté for 3-4 minutes until softened. Remove from heat.
Drain the soaked chilies and add them to a blender along with the sautéed onion and garlic, white vinegar, cumin, oregano, cinnamon, cloves, and 1 cup of chicken broth. Blend until smooth.
Strain the chili mixture through a fine-mesh sieve into the pot, discarding any solids. Return the pot to medium heat and stir the mixture for 2-3 minutes.
Add the seared beef back to the pot along with the remaining chicken broth, bay leaves, 1 teaspoon of salt, and 0.25 teaspoon of black pepper. Bring to a boil, then reduce the heat to low.
Cover and simmer the beef birria for 3.5-4 hours, stirring occasionally, until the beef is tender and shreds easily with a fork.
Remove the beef with tongs and shred it using two forks. Return the shredded beef to the pot and stir to combine.
Adjust seasoning with additional salt and pepper if needed.
Serve the beef birria in bowls topped with fresh cilantro and a squeeze of lime. Enjoy on its own or as a filling for lettuce-wrapped tacos.
Nutrition Facts
Calories |
4220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.1 g | 385% | |
| Saturated Fat | 117.3 g | 586% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 998 mg | 333% | |
| Sodium | 7917 mg | 344% | |
| Total Carbohydrate | 130.0 g | 47% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 43.4 g | ||
| Protein | 288.8 g | 578% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 46.9 mg | 261% | |
| Potassium | 6679 mg | 142% | |
*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.
