Gluten-Free Quesabirria Tacos

Indulge in the bold, savory flavors of these Gluten-Free Quesabirria Tacos, a mouthwatering mashup of melt-in-your-mouth shredded beef and crispy, cheese-filled tortillas. Made with tender beef chuck roast braised in a smoky, spice-infused chile sauce, these tacos are both rich and aromatic, thanks to a blend of dried guajillo, ancho, and chipotle chiles. Each corn tortilla is dipped in the luscious broth, griddled to perfection, and stuffed with shredded Monterey Jack cheese and juicy beef, creating the ultimate crispy, cheesy street food experience. Topped with fresh cilantro and a squeeze of lime, this gluten-free twist on a Mexican classic is perfect for taco nights, special gatherings, or anytime you're craving something irresistibly delicious. Ready in just a few simple steps with no gluten in sight, these quesabirria tacos are guaranteed to become your new favorite comfort food.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck roast
• 4 Dried guajillo chiles
• 2 Dried ancho chiles
• 2 Dried chipotle chiles
• 1 White onion
• 4 Garlic cloves
• 2 tablespoons Apple cider vinegar
• 2 teaspoons Ground cumin
• 1 teaspoon Dried oregano
• 0.5 teaspoon Ground cinnamon
• 2 Bay leaves
• 4 cups Chicken broth (gluten-free)
• 2 cups Monterey Jack cheese, shredded
• 12 Corn tortillas (gluten-free)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 0.5 cup Fresh cilantro, chopped
• 4 Lime wedges

Directions

Step 1

Preheat the oven to 300°F (150°C).

Step 2

Remove stems and seeds from the dried chiles. Toast them in a dry skillet over medium heat until fragrant, about 1-2 minutes.

Step 3

Place the toasted chiles in a bowl and cover with hot water. Let soak for 15 minutes to soften.

Step 4

Meanwhile, season the beef chuck roast with salt and pepper.

Step 5

In an oven-safe pot, heat a bit of oil over medium-high heat. Sear the beef on all sides until browned. Remove and set aside.

Step 6

In the same pot, lower the heat to medium and add the onion and garlic. Cook until softened.

Step 7

Drain the chiles and add to a blender along with the softened onion and garlic, apple cider vinegar, cumin, oregano, cinnamon, and 1 cup of chicken broth. Blend until smooth.

Step 8

Return the beef to the pot and pour the chile sauce and remaining chicken broth over. Add the bay leaves.

Step 9

Cover the pot and transfer it to the preheated oven. Cook for about 3 hours, or until the beef is tender and easily shredded.

Step 10

Once cooked, remove the beef from the pot and shred it with two forks. Optional: skim excess fat from the top of the broth if desired.

Step 11

Heat a skillet over medium heat. Dip a corn tortilla in the broth and then place it in the skillet.

Step 12

Add a bit of shredded cheese and a portion of the shredded beef onto one half of the tortilla. Fold over and cook until the cheese is melted and the tortilla is crispy, about 2-3 minutes per side.

Step 13

Repeat with remaining tortillas, adding more cheese and beef.

Step 14

Serve the quesabirria tacos with chopped cilantro and lime wedges for squeezing over the top.

Nutrition Facts

Serving size	3146.1 grams (3146.1g)

Amount per serving	% Daily Value*
Calories	5029

Total Fat 283.40g	363%
Saturated Fat 116.50g	583%
Polyunsaturated Fat NaNg
Cholesterol 880mg	293%
Sodium 7999mg	348%
Total Carbohydrate 387.40g	141%
Dietary Fiber 65.10g	232%
Total Sugars 15.20g
Protein 263.20g	526%

Vitamin D 48IU	240%
Calcium 2480mg	191%
Iron 44mg	242%
Potassium 5591mg	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: 49.5%

Protein: 20.4%

Carbs: 30.1%