Eosinophilic Esophagitis Friendly Paleo Beef Birria
Total time4 hr 20 min
Prep time35 min
Cook time3 hr 15 min
4.5(28)
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Learn more →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
- 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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