Gluten-Free Birria Quesadilla

Savor the bold, smoky flavors of this irresistible Gluten-Free Birria Quesadilla, a mouthwatering fusion of tender, spiced beef and gooey melted cheese tucked between crispy, golden corn tortillas. This recipe transforms traditional birria into the ultimate comfort food, featuring chilies like guajillo, ancho, and chipotle for an authentic depth of flavor, paired with a rich, slow-simmered sauce perfect for dipping. Whether you're gluten-free by necessity or choice, these quesadillas deliver on taste and texture, combining juicy shredded beef with a spicy, aromatic consomé. Ideal for a crowd-pleasing dinner or a hearty game day meal, this recipe is as fun to eat as it is deeply satisfying.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 4

Ingredients

• 3 Guajillo chilies
• 2 Ancho chilies
• 1 Dried chipotle chilies
• 2 pounds Beef chuck roast, cut into large chunks
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large White onion, chopped
• 4 Garlic cloves, minced
• 2 Bay leaves
• 3 Whole cloves
• 1 Cinnamon stick
• 1 teaspoon Ground cumin
• 4 cups Chicken broth
• 2 tablespoons White vinegar
• 8 Gluten-free corn tortillas
• 2 cups Mexican blend cheese, shredded

Directions

Step 1

Deseed and toast the guajillo, ancho, and chipotle chilies in a dry pan over medium heat until fragrant, about 2 minutes. Be sure not to burn them.

Step 2

Place the toasted chilies in a bowl and cover them with hot water. Let them soak for 10 minutes until soft.

Step 3

Season the beef chunks with salt and black pepper.

Step 4

In a large pot, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.

Step 5

Add the chopped onion to the same pot and sauté until translucent, about 5 minutes.

Step 6

Add the minced garlic and cook for another 2 minutes.

Step 7

Drain the soaked chilies and add them to a blender with the sautéed onions and garlic, bay leaves, cloves, cinnamon stick, cumin, chicken broth, and white vinegar. Blend until smooth.

Step 8

Pour the sauce back into the pot and return the beef chunks to the pot.

Step 9

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 3 hours or until the beef is tender and easily shredded.

Step 10

Remove the beef from the pot, shred it with forks, and place it back in the sauce.

Step 11

To assemble the quesadillas, heat a non-stick skillet over medium heat.

Step 12

Place a gluten-free corn tortilla on the skillet, sprinkle with Mexican blend cheese, add shredded birria beef, and top with more cheese and a second tortilla.

Step 13

Cook until the bottom tortilla is golden and crispy, then flip to cook the other side until the cheese is melted and the tortilla is crispy, about 3-4 minutes per side.

Step 14

Repeat with the remaining ingredients.

Step 15

Cut each quesadilla into wedges and serve hot with the reserved birria sauce for dipping.

Nutrition Facts

Serving size	2797.7 grams (2797.7g)

Amount per serving	% Daily Value*
Calories	4723

Total Fat 304.90g	391%
Saturated Fat 122.20g	611%
Polyunsaturated Fat 2.70g
Cholesterol 920mg	307%
Sodium 9079mg	395%
Total Carbohydrate 271.30g	99%
Dietary Fiber 47.80g	171%
Total Sugars 19.60g
Protein 275.50g	551%

Vitamin D 48IU	240%
Calcium 2303mg	177%
Iron 39mg	214%
Potassium 5575mg	119%

*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: 55.6%

Protein: 22.3%

Carbs: 22.0%