Dairy-Free Beef Birria Tacos
Dive into the bold and irresistible flavors of Dairy-Free Beef Birria Tacos, a mouthwatering twist on the classic Mexican dish that's perfect for anyone avoiding dairy without sacrificing authenticity. Featuring tender, slow-cooked beef chuck roast drenched in a rich, aromatic sauce made from a blend of guajillo, ancho, and pasilla chiles, this recipe is an explosion of smoky, tangy, and savory goodness. Toasted spices like cumin, oregano, and cinnamon lend depth to the sauce, while corn tortillas dipped in the luscious consommé take these tacos to the next level. Garnished with fresh cilantro and a squeeze of lime, these tacos are fantastic for family dinners, celebrations, or even a cozy night in. With bold flavors that highlight traditional cooking techniques, this dairy-free option celebrates every bite—best served with a side of the birria sauce for dipping!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 4 pieces dried guajillo chiles
- 2 pieces dried ancho chiles
- 2 pieces dried pasilla chiles
- 1 large white onion
- 6 pieces garlic cloves
- 14 ounces canned tomatoes
- 3 tablespoons vinegar
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 piece cinnamon stick
- 3 pieces bay leaves
- 3 pieces cloves
- 4 cups beef broth
- 12 pieces corn tortillas
- 0.5 cup cilantro
- 2 pieces lime
- to taste salt
- to taste black pepper
- 3 tablespoons oil
Instructions
Remove stems and seeds from the guajillo, ancho, and pasilla chiles. Rinse and pat them dry.
Heat a large skillet over medium heat and lightly toast the chiles for about 2-3 minutes until they become fragrant. Be careful not to burn them.
Transfer the toasted chiles to a pot of boiling water and let them soften for about 15 minutes.
While the chiles are soaking, cut the beef chuck roast into large chunks and season with salt and pepper.
In a large Dutch oven or heavy pot, heat 2 tablespoons of oil over medium-high heat. Sear the beef chunks until browned on all sides. Remove the beef and set aside.
In the same pot, add the remaining tablespoon of oil, chopped onion, and garlic. Sauté until the onion becomes translucent.
Transfer the softened chiles, sautéed onion and garlic, canned tomatoes, vinegar, cumin, oregano, cinnamon stick, bay leaves, and cloves into a blender. Blend until smooth to create the birria sauce.
Return the beef to the pot and pour in the birria sauce. Add beef broth until the meat is just covered, and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for about 3 1/2 to 4 hours, or until the beef is tender and easily shreddable. Adjust seasoning with salt and pepper as needed.
Once done, remove the beef from the pot, shred it with two forks, and discard any large chunks of fat.
Reduce the sauce to thicken it slightly, if desired, and then return the shredded beef to the pot to soak up the flavors.
In a clean skillet over medium heat, warm the corn tortillas for about 30 seconds on each side.
To assemble the tacos, dip each tortilla into the birria sauce, then place it onto a plate. Fill with shredded beef, a sprinkle of chopped cilantro, and a squeeze of lime juice.
Serve hot with additional birria sauce on the side for dipping.
Nutrition Facts
Calories |
4617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.3 g | 338% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 7208 mg | 313% | |
| Total Carbohydrate | 366.4 g | 133% | |
| Dietary Fiber | 78.2 g | 279% | |
| Total Sugars | 31.5 g | ||
| Protein | 227.3 g | 455% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 922 mg | 71% | |
| Iron | 47.9 mg | 266% | |
| Potassium | 6845 mg | 146% | |
*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.
