Paleo Traditional Beef Birria

Experience the rich, bold flavors of "Paleo Traditional Beef Birria," a savory, slow-simmered Mexican dish that's both hearty and paleo-friendly. This recipe features tender beef chuck roast and shank, simmered to perfection in a vibrant chile-based sauce made with smoky guajillo, ancho, and chipotle chiles. Enhanced with warm spices like cumin, coriander, and cinnamon, and balanced with a touch of apple cider vinegar, every bite bursts with complexity and depth. Perfectly paleo, it swaps traditional ingredients for a health-conscious twist without sacrificing authenticity. Serve this aromatic beef birria with a sprinkling of fresh cilantro, a squeeze of lime, and your choice of paleo-friendly tortillas or cauliflower rice for a meal that’s equal parts comforting and nutrient-packed.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck roast
• 1 pound Beef shank
• 6 whole Dried guajillo chiles
• 4 whole Dried ancho chiles
• 2 whole Dried chipotle chiles
• 1 Medium white onion
• 4 Garlic cloves
• 2 tablespoons Apple cider vinegar
• 6 cups Beef bone broth
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground cinnamon
• 2 Bay leaves
• 2 teaspoons Sea salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 0.25 cup Fresh cilantro (for garnish)
• 1 Lime wedges (for serving)

Directions

Step 1

Prepare the dried chiles by removing the stems and seeds. Toast the chiles in a dry skillet over medium heat for 1-2 minutes on each side, until fragrant, taking care not to burn them.

Step 2

Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for 15-20 minutes until they soften.

Step 3

Meanwhile, cut the beef chuck roast and beef shank into large chunks and season generously with sea salt and black pepper.

Step 4

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

Step 5

Peel and quarter the white onion and add it to the pot along with the garlic cloves. Sauté for 3-4 minutes until softened and slightly charred.

Step 6

Drain the soaked chiles and add them to a blender along with the sautéed onion and garlic, apple cider vinegar, cumin, coriander, cinnamon, and 1 cup of beef bone broth. Blend until smooth to create the birria sauce.

Step 7

Return the beef to the Dutch oven and pour the birria sauce over the top. Add the remaining beef bone broth to the pot, ensuring the meat is fully submerged. Toss in the bay leaves.

Step 8

Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 3.5-4 hours, or until the beef is fork-tender and shreds easily.

Step 9

Once cooked, remove the beef from the pot and shred it with two forks. Return the shredded beef to the broth and stir to combine.

Step 10

Serve the birria hot, garnished with fresh cilantro and a squeeze of lime juice. Optionally, serve with Paleo-friendly tortillas or cauliflower rice.

Nutrition Facts

Serving size	(3187.2g)

Amount per serving	% Daily Value*
Calories	3902.3

Total Fat 244.2g	0%
Saturated Fat 87.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1053.9mg	0%
Sodium 7680.2mg	0%
Total Carbohydrate 86.6g	0%
Dietary Fiber 36.2g	0%
Total Sugars 11.5g
Protein 356.6g	0%

Vitamin D 0IU	0%
Calcium 567.8mg	0%
Iron 57.8mg	0%
Potassium 8365.9mg	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: 55.4%

Protein: 35.9%

Carbs: 8.7%