Paleo Beef Birria Tacos

Dive into the bold and smoky flavors of these Paleo Beef Birria Tacos—an irresistible twist on a classic Mexican favorite. This slow-cooked masterpiece features tender chunks of beef chuck roast simmered to perfection in a rich, aromatic sauce made from dried chilies, warm spices, and a splash of tangy apple cider vinegar. The savory shredded beef is encased in grain-free tortillas, making this recipe fully Paleo-friendly while still delivering all the hearty, authentic flavors you crave. Topped with crisp radish slices, fresh cilantro, and a squeeze of lime, these tacos strike the perfect balance between indulgence and clean eating. Whether you're meal prepping or hosting a taco night, these nutrient-packed, dairy-free tacos are sure to impress!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 5

Ingredients

• 2 pounds Boneless beef chuck roast
• 4 pieces Dried guajillo chilies
• 2 pieces Dried ancho chilies
• 2 pieces Dried chipotle chilies
• 2 tablespoons Coconut oil
• 1 large, chopped Onion
• 6 cloves, minced Garlic cloves
• 1 piece Cinnamon stick
• 1 teaspoon Cumin seeds
• 2 pieces Bay leaves
• 5 pieces Whole cloves
• 2 tablespoons Apple cider vinegar
• 4 cups Beef broth
• 2 tablespoons Fresh lime juice
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 0.5 cup Radish slices
• 0.5 cup Chopped cilantro
• 4 pieces Lime wedges
• 10 pieces Paleo tortillas

Directions

Step 1

Begin by preparing the dried chilies: remove stems and seeds from the guajillo, ancho, and chipotle chilies. Place them in a bowl and cover with hot water to soak for about 15 minutes.

Step 2

Meanwhile, cube the beef chuck roast into large chunks. Season with salt and black pepper.

Step 3

In a large pot or Dutch oven, heat coconut oil over medium-high heat. Add the beef in batches to brown on all sides, then remove from the pot and set aside.

Step 4

In the same pot, add chopped onion and saute until translucent, approximately 5 minutes. Add minced garlic and saute for another minute.

Step 5

Drain the soaked chilies and add them to the pot. Pour in the apple cider vinegar and 1 cup of beef broth and bring to a simmer. Cook for 10 minutes.

Step 6

Transfer the chili mixture to a blender. Add cumin seeds, cinnamon stick, bay leaves, and whole cloves. Blend until smooth, adding a bit more beef broth if needed to facilitate blending.

Step 7

Return the beef and blended chili sauce to the pot. Add the remaining beef broth and lime juice. Stir well to combine.

Step 8

Cover and simmer on low for 3 to 4 hours, or until the beef is tender and easily shredded. Stir occasionally.

Step 9

Once done, shred the beef using two forks. Return the shredded beef to the sauce and stir to coat well.

Step 10

To assemble the tacos, heat Paleo tortillas according to their package instructions. Fill each tortilla with a generous amount of shredded beef. Top with radish slices and chopped cilantro.

Step 11

Serve with lime wedges on the side for additional flavor.

Nutrition Facts

Serving size	(2846.6g)

Amount per serving	% Daily Value*
Calories	4185.6

Total Fat 289.9g	0%
Saturated Fat 118.2g	0%
Polyunsaturated Fat 0.6g
Cholesterol 680.4mg	0%
Sodium 10435.4mg	0%
Total Carbohydrate 182.0g	0%
Dietary Fiber 49.4g	0%
Total Sugars 25.6g
Protein 219.4g	0%

Vitamin D 0IU	0%
Calcium 584.4mg	0%
Iron 39.7mg	0%
Potassium 6262.0mg	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: 61.9%

Protein: 20.8%

Carbs: 17.3%