Gluten-Free Birria Burrito

Boldly flavorful and entirely gluten-free, this birria burrito recipe takes a traditional favorite to the next level with rich, slow-cooked beef and vibrant Mexican spices. Tender beef chuck roast is simmered for hours in a savory adobo sauce made from guajillo and ancho chilies, fragrant spices like cinnamon and cumin, and a tangy touch of apple cider vinegar. Wrapped in warm gluten-free tortillas, the juicy shredded birria is layered with creamy avocado, sharp cheddar cheese, fresh cilantro, and a zesty squeeze of lime. Perfectly customizable and ideal for those who avoid gluten, these burritos can be crisped up in a skillet for an added crunch or enjoyed as-is with a side of lime wedges. Whether for a family dinner or a casual gathering, these Gluten-Free Birria Burritos deliver restaurant-quality flavor right at home!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 4

Ingredients

• 2 pounds Beef chuck roast
• 4 Guajillo chilies
• 2 Ancho chilies
• 1 medium White onion
• 4 Garlic cloves
• 1 cup Canned diced tomatoes
• 0.25 cup Apple cider vinegar
• 1 Cinnamon stick
• 2 Bay leaves
• 2 teaspoons Ground cumin
• 1 teaspoon Dried oregano
• 1 teaspoon Black pepper
• 1.5 teaspoons Kosher salt
• 4 cups Beef broth
• 4 large Gluten-free tortillas
• 1 cup Shredded cheddar cheese
• 0.5 cup Fresh cilantro
• 2 Lime wedges
• 1 Sliced avocado
• 2 tablespoons Vegetable oil

Directions

Step 1

Start by toasting the guajillo and ancho chilies in a dry skillet over medium heat until they become fragrant, about 2-3 minutes. Remove the stems and seeds, then place them in a bowl and cover them with hot water to soak for about 15 minutes.

Step 2

While the chilies are soaking, cut the beef chuck roast into large chunks and season them with salt and black pepper.

Step 3

Peel and chop the white onion and garlic cloves.

Step 4

Once the chilies are softened, drain them and place them in a blender. Add the chopped onion, garlic, diced tomatoes, apple cider vinegar, ground cumin, dried oregano, kosher salt, and black pepper. Blend until smooth to form a sauce.

Step 5

Heat the vegetable oil in a large pot over medium-high heat. Sear the beef chunks until they are browned on all sides, about 8 minutes.

Step 6

Pour the chili sauce from the blender over the seared beef. Add the beef broth, cinnamon stick, and bay leaves to the pot. Stir to combine all ingredients.

Step 7

Reduce the heat to low, cover, and simmer for about 3 to 4 hours, or until the beef is tender and easily shreds with a fork.

Step 8

Remove the beef from the pot and shred it with two forks. Discard the cinnamon stick and bay leaves. Return the shredded beef to the pot to soak up the juices.

Step 9

Warm the gluten-free tortillas in a dry skillet or microwave until pliable.

Step 10

Assemble the burritos by placing a portion of the shredded birria beef in the center of each tortilla, topping it with shredded cheddar cheese, sliced avocado, fresh cilantro, and a squeeze of lime juice.

Step 11

Fold the sides of each tortilla over the filling, then roll the tortilla from one end to form a burrito. Optionally, toast the burritos in a hot skillet for a crispy finish.

Step 12

Serve immediately with extra lime wedges and enjoy your gluten-free birria burrito!

Nutrition Facts

Serving size	2757.4 grams (2757.4g)

Amount per serving	% Daily Value*
Calories	3923

Total Fat 273.20g	350%
Saturated Fat 106.80g	534%
Polyunsaturated Fat 19.00g
Cholesterol 806mg	269%
Sodium 6907mg	300%
Total Carbohydrate 166.60g	61%
Dietary Fiber 36.50g	130%
Total Sugars 19.30g
Protein 223.30g	447%

Vitamin D 0IU	0%
Calcium 1405mg	108%
Iron 40mg	222%
Potassium 5435mg	116%

*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: 61.2%

Protein: 22.2%

Carbs: 16.6%