Nickel Allergy Friendly Paleo Beef Birria

Total time4 hr 20 min

Prep time35 min

Cook time3 hr 15 min

Nickel Allergy Friendly Paleo Beef Birria

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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
1 tsp black pepper
2 tbsp avocado oil, divided
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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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
Chef's tip
Regular diced tomatoes are not fire-roasted, so the dish will be less smoky.
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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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