Paleo Birria

Dive into a bowl of authentic flavor with this Paleo Birria, a slow-cooked, deeply spiced Mexican stew made entirely grain-free and dairy-free for a wholesome twist on a traditional favorite. Tender beef chuck roast and short ribs are simmered to perfection in a rich, aromatic broth infused with smoked guajillo, ancho, and arbol chilies, paired with the warm notes of cinnamon, cumin, and oregano. This paleo-perfect version skips processed additives, relying instead on wholesome ingredients like beef bone broth and apple cider vinegar for depth of flavor. Serve this hearty dish in steaming bowls with a splash of lime and fresh cilantro for a vibrant finish, or enjoy it taco-style over grain-free tortillas. Ideal for cozy dinners or meal prep, Paleo Birria brings comfort and boldness to every bite!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 3 pounds Beef chuck roast
• 1 pound Bone-in beef short ribs
• 4 units Dried guajillo chilies
• 2 units Dried ancho chilies
• 2 units Dried arbol chilies
• 1 unit, chopped White onion
• 6 units, peeled and minced Garlic cloves
• 4 units Whole cloves
• 1 unit Cinnamon stick
• 3 units Bay leaves
• 1 tablespoon Ground cumin
• 1 tablespoon Dried oregano
• 2 tablespoons Apple cider vinegar
• 4 cups Beef bone broth
• 2 teaspoons Sea salt
• 1 teaspoon Black pepper
• 0.5 cup, chopped (optional) Fresh cilantro
• 4 units (optional) Lime wedges

Directions

Step 1

Start by trimming any excess fat from the beef chuck roast and short ribs, cutting them into manageable pieces. Season the meat generously with sea salt and black pepper.

Step 2

In a dry skillet over medium heat, toast the guajillo, ancho, and arbol chilies for 1-2 minutes until they become fragrant. Be careful not to burn them. Remove from heat.

Step 3

Deseed the toasted chilies and soak them in a bowl of hot water for 20 minutes until they soften.

Step 4

While the chilies soak, in a large heavy pot or Dutch oven, heat a little bit of the bone broth over medium-high heat and brown the meat in batches. Once browned, set aside.

Step 5

Drain the chilies and place them in a blender along with the chopped onion, minced garlic, cloves, cinnamon stick, cumin, oregano, apple cider vinegar, and 1 cup of bone broth. Blend until you achieve a smooth paste.

Step 6

Return the browned meat to the pot and pour the chili paste over it. Add the remaining bone broth, bay leaves, sea salt, and black pepper.

Step 7

Bring the mixture to a gentle simmer, cover the pot, and allow it to cook on low heat for about 3-4 hours until the meat is incredibly tender and can be shredded easily.

Step 8

Remove the cinnamon stick and bay leaves from the pot. Adjust seasoning with more salt and pepper if necessary.

Step 9

Shred the tender meat with forks right in the pot, mixing it well with the sauce.

Step 10

Serve hot in bowls with the broth, garnished with fresh cilantro and lime wedges if desired.

Nutrition Facts

Serving size	(3102.0g)

Amount per serving	% Daily Value*
Calories	5187.4

Total Fat 387.6g	0%
Saturated Fat 153.6g	0%
Polyunsaturated Fat g
Cholesterol 1383.5mg	0%
Sodium 7258.6mg	0%
Total Carbohydrate 67.5g	0%
Dietary Fiber 25.6g	0%
Total Sugars 10.3g
Protein 369.1g	0%

Vitamin D 0IU	0%
Calcium 539.0mg	0%
Iron 58.9mg	0%
Potassium 7379.7mg	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: 66.6%

Protein: 28.2%

Carbs: 5.2%