Mediterranean Diet Traditional Beef Birria

Savor the rich, slow-cooked flavor of Mediterranean Diet Traditional Beef Birria, a lighter spin on the classic Mexican dish that blends bold spices with heart-healthy ingredients. This recipe uses lean beef chuck roast, simmered to perfection in a flavorful adobo sauce made from dried guajillo and ancho chiles, cherry tomatoes, and a hint of apple cider vinegar. Infused with aromatic cinnamon, cumin, and oregano, the dish achieves depth without compromising a health-conscious approach. Finished with fresh parsley and cilantro, this low-sodium, Mediterranean-inspired birria pairs beautifully with warm whole wheat tortillas or stands alone as a comforting stew. Perfect for a cozy dinner or meal prepping, it's a wholesome, protein-packed indulgence you'll return to again and again.

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:240 mins

Total Time:265 mins

Servings: 6

Ingredients

• 2 lbs lean beef chuck roast
• 2 tbsp extra virgin olive oil
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 4 dried guajillo chiles, stemmed and seeded
• 4 dried ancho chiles, stemmed and seeded
• 4 cups beef broth, low sodium
• 1.5 cups cherry tomatoes
• 2 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 cinnamon stick
• 2 bay leaves
• 0.25 cup fresh parsley, finely chopped (for garnish)
• 0.25 cup fresh cilantro, finely chopped (for garnish)
• 8 whole wheat tortillas (optional)
• 2 tsp sea salt
• 1 tsp black pepper

Directions

Step 1

Cut the beef into large chunks, about 2-3 inches each, and season with 1 teaspoon of sea salt and black pepper.

Step 2

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef chunks in batches until browned on all sides, about 3-4 minutes per side. Remove the beef and set aside.

Step 3

Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Step 4

In a small saucepan, bring 2 cups of water to a boil. Add the guajillo and ancho chiles and let them soften for about 10 minutes.

Step 5

Transfer the softened chiles, 1 cup of the soaking liquid, cherry tomatoes, apple cider vinegar, cumin, oregano, and 1 teaspoon of sea salt to a blender. Blend until smooth to form the adobo sauce.

Step 6

Return the beef to the pot. Pour the adobo sauce over the beef and stir to coat. Add the cinnamon stick, bay leaves, and beef broth to the pot. Bring the mixture to a simmer, then reduce the heat to low.

Step 7

Cover the pot and cook for 3.5 to 4 hours, stirring occasionally, until the beef is tender and can be easily shredded with a fork.

Step 8

Remove the beef from the pot and shred it using two forks. Discard the cinnamon stick and bay leaves. Return the shredded beef to the pot and stir to combine with the sauce.

Step 9

Taste the birria and adjust the seasoning with additional sea salt or black pepper, if needed.

Step 10

Serve the birria in bowls with a ladle of the broth, garnished with freshly chopped parsley and cilantro. Optionally, serve with warm whole wheat tortillas for dipping.

Nutrition Facts

Serving size	(2935.7g)

Amount per serving	% Daily Value*
Calories	4210.2

Total Fat 228.7g	0%
Saturated Fat 73.2g	0%
Polyunsaturated Fat g
Cholesterol 680.4mg	0%
Sodium 7873.0mg	0%
Total Carbohydrate 306.7g	0%
Dietary Fiber 60.8g	0%
Total Sugars 42.9g
Protein 263.8g	0%

Vitamin D 0IU	0%
Calcium 837.4mg	0%
Iron 55.2mg	0%
Potassium 8040.2mg	0%

*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.

Source of Calories

Fat: 47.4%

Protein: 24.3%

Carbs: 28.3%