Low Sodium Paleo Beef Birria

Total time4 hr 20 min

Prep time35 min

Cook time3 hr 15 min

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Ingredients

6 servings

For the beef

3 lb beef chuck roast, cut into 3-inch chunks
1 ½ tsp kosher salt, plus more to taste
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp black pepper
2 tbsp avocado oil, divided

For the chile sauce

4 dried guajillo chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
2 dried chiles de árbol, stems removed
1 can (14 oz) fire-roasted diced tomatoes
4 cups beef bone broth
1 medium white onion, roughly chopped
4 garlic cloves, smashed
2 roma tomatoes, halved
2 tsp ground cumin
1 tsp dried oregano
1 tsp ground coriander
½ tsp ground cinnamon
¼ tsp ground ginger
2 bay leaves
2 tbsp apple cider vinegar

For serving

fresh cilantro, roughly chopped (optional)
white onion, finely diced (optional)
lime wedges (optional)

Instructions

1
Pat the beef chunks dry with paper towels and season all over with 1 1/2 tsp kosher salt and 1 tsp black pepper.
2
Heat 1 tbsp avocado oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef on all sides until deeply browned, about 3–4 minutes per side. Transfer the seared beef to a plate and set aside.

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