Gluten-Free Beef Birria Tacos

Take your taco night to the next level with these irresistible Gluten-Free Beef Birria Tacos! Packed with slow-cooked, tender beef infused with a rich and smoky chile marinade made from dried guajillo, ancho, and chipotle chiles, this recipe delivers bold, authentic flavors that are completely gluten-free. The beef is simmered to perfection in a savory broth spiced with cumin, oregano, and a hint of cinnamon, creating a melt-in-your-mouth filling. The magic continues as gluten-free corn tortillas are dipped in the flavorful broth, lightly fried for a crispy texture, and stuffed with the shredded beef, fresh cilantro, tangy lime, and gooey melted cheese. Pair these tacos with a side of the hearty, aromatic consommé for dipping and you’ve got the ultimate street-food-inspired dish to wow your taste buds. Perfect for family dinners, festive gatherings, or any occasion that calls for flavor-packed indulgence!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 5 units dried guajillo chiles
• 3 units dried ancho chiles
• 2 units dried chipotle chiles
• 2 cups boiling water
• 3 pounds boneless beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon cumin seeds
• 1 teaspoon dried oregano
• 1 unit cinnamon stick
• 4 units garlic cloves
• 3 tablespoons white vinegar
• 2 tablespoons vegetable oil
• 1 large white onion
• 4 cups beef broth
• 0.5 cup fresh cilantro
• 4 units lime wedges
• 12 units gluten-free corn tortillas
• 1 cup queso fresco or grated mozzarella

Directions

Step 1

Remove the stems and seeds from the guajillo, ancho, and chipotle chiles. Place them in a heat-resistant bowl.

Step 2

Pour 2 cups of boiling water over the chiles to rehydrate them, covering them completely for about 20 minutes or until softened.

Step 3

While the chiles are soaking, cut the boneless beef chuck roast into 4-inch chunks and season with salt and black pepper.

Step 4

After the chiles have rehydrated, transfer them, along with the soaking water, to a blender. Add cumin seeds, oregano, cinnamon stick, garlic cloves, and white vinegar. Blend until smooth to form a marinade.

Step 5

In a large pot, heat vegetable oil over medium-high heat. Sauté the chopped onion until translucent, about 5 minutes.

Step 6

Add the beef to the pot and brown on all sides, about 8-10 minutes.

Step 7

Pour the chile marinade over the beef, ensuring the meat is well-coated.

Step 8

Add beef broth, bring to a simmer, cover the pot, and reduce heat to low. Allow it to cook slowly for about 3 to 4 hours or until the beef is tender and can be easily shredded.

Step 9

Once cooked, remove the beef from the pot and shred it using two forks.

Step 10

Serve by warming the corn tortillas and dipping them in the broth before frying lightly in a separate pan to add crispness.

Step 11

Fill each tortilla with shredded beef, topping with chopped cilantro, a squeeze of lime, and cheese of your choice.

Step 12

Serve with a side of the leftover broth for dipping the tacos.

Nutrition Facts

Serving size	4080.1 grams (4080.1g)

Amount per serving	% Daily Value*
Calories	6199

Total Fat 382.60g	491%
Saturated Fat 153.40g	767%
Polyunsaturated Fat 16.90g
Cholesterol 1181mg	394%
Sodium 10916mg	475%
Total Carbohydrate 393.00g	143%
Dietary Fiber 68.00g	243%
Total Sugars 35.50g
Protein 348.00g	696%

Vitamin D 0IU	0%
Calcium 2115mg	163%
Iron 55mg	304%
Potassium 7388mg	157%

*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: 53.7%

Protein: 21.7%

Carbs: 24.5%