Whole30 Traditional Beef Birria

Savor the rich, smoky flavors of Whole30 Traditional Beef Birria—an unforgettable dish that perfectly blends authentic Mexican cuisine with Whole30 guidelines. This slow-simmered stew features tender chunks of beef chuck roast and short ribs infused with a flavorful medley of dried guajillo, ancho, and pasilla chilies, balanced by warm spices like cinnamon, cumin, and cloves. A smooth chili-based sauce ties everything together, creating a deeply aromatic broth that perfectly complements the fork-tender beef. Ideal for meal prep or a hearty family dinner, this dish is finished with fresh cilantro and lime for a burst of freshness and can be enjoyed on its own or in lettuce-wrapped tacos. A deliciously healthy twist on a classic, this recipe is perfect for those seeking bold flavors while sticking to Whole30.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck roast, trimmed and cubed
• 1 pound Bone-in beef short ribs
• 6 chilies Dried guajillo chilies, stemmed and seeded
• 4 chilies Dried ancho chilies, stemmed and seeded
• 2 chilies Dried pasilla chilies, stemmed and seeded
• 2 tablespoons White vinegar
• 6 cloves Garlic cloves, peeled
• 1 large Yellow onion, quartered
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 0.25 teaspoons Ground cinnamon
• 3 whole Cloves
• 2 leaves Bay leaves
• 4 cups Chicken broth (Whole30-compliant)
• 2 teaspoons Sea salt
• 0.5 teaspoons Black pepper
• 0.25 cup Fresh cilantro, chopped (for garnish)
• 4 wedges Fresh lime wedges (for serving)

Directions

Step 1

Preheat a dry skillet over medium heat. Toast the dried guajillo, ancho, and pasilla chilies for 1-2 minutes until fragrant, being careful not to burn them.

Step 2

Transfer the toasted chilies to a bowl and cover them with hot water. Soak for 15 minutes until softened.

Step 3

While the chilies soak, season the beef chuck roast and short ribs with 1 teaspoon of salt and 0.25 teaspoon of black pepper.

Step 4

Heat a large Dutch oven or heavy pot over medium-high heat. Sear the beef in batches until browned on all sides, then remove from the pot and set aside.

Step 5

In the same pot, add the onion and garlic. Sauté for 3-4 minutes until softened. Remove from heat.

Step 6

Drain the soaked chilies and add them to a blender along with the sautéed onion and garlic, white vinegar, cumin, oregano, cinnamon, cloves, and 1 cup of chicken broth. Blend until smooth.

Step 7

Strain the chili mixture through a fine-mesh sieve into the pot, discarding any solids. Return the pot to medium heat and stir the mixture for 2-3 minutes.

Step 8

Add the seared beef back to the pot along with the remaining chicken broth, bay leaves, 1 teaspoon of salt, and 0.25 teaspoon of black pepper. Bring to a boil, then reduce the heat to low.

Step 9

Cover and simmer the beef birria for 3.5-4 hours, stirring occasionally, until the beef is tender and shreds easily with a fork.

Step 10

Remove the beef with tongs and shred it using two forks. Return the shredded beef to the pot and stir to combine.

Step 11

Adjust seasoning with additional salt and pepper if needed.

Step 12

Serve the beef birria in bowls topped with fresh cilantro and a squeeze of lime. Enjoy on its own or as a filling for lettuce-wrapped tacos.

Nutrition Facts

Serving size	(2791.4g)

Amount per serving	% Daily Value*
Calories	4219.9

Total Fat 300.1g	0%
Saturated Fat 117.3g	0%
Polyunsaturated Fat g
Cholesterol 997.9mg	0%
Sodium 7916.9mg	0%
Total Carbohydrate 130.0g	0%
Dietary Fiber 40.8g	0%
Total Sugars 43.4g
Protein 288.8g	0%

Vitamin D 0IU	0%
Calcium 526.1mg	0%
Iron 46.9mg	0%
Potassium 6679.3mg	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: 61.7%

Protein: 26.4%

Carbs: 11.9%