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–+ servings

Gluten Free Beef Birria Tacos

These gluten free beef birria tacos deliver bold, savory flavor with every crispy, cheesy bite. Perfect for taco night with a rich consomme for dipping.
Gluten Free Beef Birria Tacos
Prep Time 40 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours 10 minutes
Course Main Course
Cuisine Mexican
Servings 12 tacos
Calories 390 kcal
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Equipment

  • blender
  • Dutch oven
  • skillet

Ingredients
  

For the Birria

  • 3 lb Beef Chuck Roast, cut into 2-inch chunks
  • 5 Dried Guajillo Chiles, stemmed and seeded
  • 3 Dried Ancho Chiles, stemmed and seeded
  • 2 cups Beef Broth
  • 1 can Fire Roasted Diced Tomatoes (14.5 oz)
  • 1 Medium White Onion, quartered
  • 6 Cloves Garlic
  • 2 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1/2 tsp Ground Cloves
  • 1 tsp Smoked Paprika
  • 2 tbsp Apple Cider Vinegar
  • 2 tsp Salt
  • 1 tsp Black Pepper

For Assembly

  • 12 Gluten Free Corn Tortillas
  • 2 cups Shredded Oaxaca or Mozzarella Cheese
  • 1/2 cup Fresh Cilantro, chopped
  • 1 Medium White Onion, finely diced
  • Lime Wedges, for serving

Instructions
 

  • Toast the guajillo and ancho chiles in a dry skillet over medium heat for about 1 to 2 minutes per side, until fragrant and slightly puffed. Transfer them to a bowl, cover with boiling water, and soak for 20 minutes until softened. Drain the chiles.
  • Add the drained chiles to a blender along with the beef broth, diced tomatoes, onion, garlic, cumin, oregano, cloves, smoked paprika, apple cider vinegar, salt, and black pepper. Blend until completely smooth.
  • Season the beef chunks generously with salt and pepper. Place them in a Dutch oven or large oven-safe pot and pour the blended chile sauce over the top. Stir to coat all the meat evenly.
    Cover the pot with a tight-fitting lid and place it in a 325 degree F oven for 3 to 3 1/2 hours, until the beef is fork-tender and falling apart.
  • Remove the beef from the pot and shred it using two forks. Skim any excess fat from the braising liquid (the consomme), but reserve at least 2 tablespoons of the fat separately. Return the shredded beef to the pot and stir it into the consomme to keep it moist and flavorful.
  • Heat a large skillet over medium heat. Dip each corn tortilla briefly into the consomme so it soaks up flavor and color. Place the dipped tortilla in the skillet with a small amount of the reserved fat and let it sizzle for about 30 seconds.
    Add a generous handful of cheese and some shredded birria beef to one half of the tortilla, then fold it over and press gently. Cook until the bottom is crispy, about 2 minutes, then flip and crisp the other side.
  • Ladle the remaining consomme into small bowls for dipping. Serve the tacos topped with fresh cilantro and diced onion, with lime wedges on the side.

Nutrition

Serving: 1servingCalories: 390kcalCarbohydrates: 20gProtein: 28gFat: 22g
Keyword beef birria, birria tacos, gluten-free, Mexican tacos
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