Paleo Birria Beef

Dive into the rich, smoky flavors of Paleo Birria Beef, a healthier twist on the classic Mexican dish that packs a flavorful punch while staying grain-free, dairy-free, and paleo-friendly. Tender chunks of beef chuck roast are slow-simmered in a robust, homemade chile marinade made from guajillo, ancho, and arbol chiles, blended with garlic, onion, and a splash of apple cider vinegar for a tangy depth. Infused with warming spices like cinnamon, cumin, and cloves, this deeply aromatic dish becomes irresistibly tender over four hours of slow cooking. Perfect for cozy dinners or meal prep, serve this Paleo Birria Beef with fresh cilantro, vibrant lime wedges, and a ladle of rich, spiced broth for an authentic and satisfying experience.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 2 pounds Beef Chuck Roast
• 4 pieces Dried Guajillo Chiles
• 2 pieces Dried Ancho Chiles
• 2 pieces Dried Arbol Chiles
• 1 large White Onion
• 6 pieces Garlic Cloves
• 1 piece Cinnamon Stick
• 2 pieces Bay Leaves
• 3 pieces Whole Cloves
• 1 teaspoon Black Peppercorns
• 1 teaspoon Ground Cumin
• 2 tablespoons Apple Cider Vinegar
• 4 cups Beef Broth
• 2 teaspoons Salt
• 0.5 cup Fresh Cilantro
• 2 pieces Lime Wedges

Directions

Step 1

Start by cleaning the chiles: remove stems and seeds from the guajillo, ancho, and arbol chiles.

Step 2

Place the chiles in a bowl and cover with hot water. Soak for about 20 minutes until they are soft.

Step 3

While the chiles are soaking, cut the beef chuck roast into large chunks.

Step 4

Peel and quarter the onion. Peel the garlic cloves.

Step 5

Once the chiles are softened, drain them and place them in a blender. Add onion, garlic, apple cider vinegar, and 1 cup of beef broth.

Step 6

Blend until smooth to create the marinade.

Step 7

In a large pot or Dutch oven, heat some oil over medium-high heat. Sear the beef chunks until browned on all sides. Remove and set aside.

Step 8

In the same pot, pour in the chile marinade, bringing it to a simmer. Return the beef to the pot and add the remaining beef broth, cinnamon stick, bay leaves, cloves, black peppercorns, cumin, and salt.

Step 9

Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for about 3.5 to 4 hours, until the beef is tender and easily shreds with a fork.

Step 10

Once done, remove the beef from the broth and shred it using two forks.

Step 11

Strain the broth to remove solids if desired, then return the shredded beef back into the broth.

Step 12

Serve the birria beef hot with a sprinkle of fresh cilantro and lime wedges on the side.

Nutrition Facts

Serving size	(2223.7g)

Amount per serving	% Daily Value*
Calories	2662.8

Total Fat 190.2g	0%
Saturated Fat 74.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 680.4mg	0%
Sodium 8904.9mg	0%
Total Carbohydrate 67.3g	0%
Dietary Fiber 24.3g	0%
Total Sugars 9.0g
Protein 186.3g	0%

Vitamin D 0IU	0%
Calcium 358.0mg	0%
Iron 33.3mg	0%
Potassium 4792.1mg	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: 62.8%

Protein: 27.3%

Carbs: 9.9%