Dairy-Free Birria Beef
Indulge in the rich, smoky flavors of Dairy-Free Birria Beef, a slow-cooked masterpiece that transforms beef chuck roast into tender, flavorful perfection. This recipe is completely dairy-free, featuring a bold blend of dried guajillo, ancho, and pasilla chiles that form the heart of its deeply savory sauce. Aromatic spices like cinnamon, cloves, and cumin combine with garlic and onion to create layers of complexity, while a splash of apple cider vinegar adds just the right tang. Simmered to fork-tenderness in a hearty beef broth, the birria is perfect for serving in warm corn tortillas with fresh cilantro and a squeeze of lime. Whether you're hosting a crowd or elevating your weeknight dinner, this comforting Mexican-inspired dish is sure to impress. Keywords: Dairy-Free Birria Beef, Mexican cuisine, slow-cooked beef, chile sauce, gluten-free tacos, homemade birria recipe.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 5 whole dried guajillo chiles
- 3 whole dried ancho chiles
- 2 whole dried pasilla chiles
- 2 tablespoons olive oil
- 1 whole large onion, chopped
- 4 cloves garlic cloves, minced
- 1 stick cinnamon stick
- 3 whole cloves
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 2 leaves bay leaves
- 3 tablespoons apple cider vinegar
- 4 cups beef broth
- 0.25 cup fresh cilantro, chopped
- 2 whole lime wedges
- 12 whole corn tortillas
Instructions
Preheat a large pot or Dutch oven over medium heat and add the olive oil.
Season the beef chuck roast generously with salt and black pepper.
Brown the beef on all sides in the pot, about 2-3 minutes per side. Remove from the pot and set aside.
Remove stems and seeds from the dried guajillo, ancho, and pasilla chiles.
In the same pot, add the chopped onion and cook until tender, about 5 minutes.
Add minced garlic and sauté for 1 more minute.
Add the chiles, cinnamon stick, cloves, oregano, cumin, and 2 cups of beef broth.
Bring to a simmer and cook until chiles are softened, about 15 minutes.
Transfer the mixture to a blender and remove the cinnamon stick. Blend until smooth, adding more broth if needed for consistency.
Return the puree to the pot, add the browned beef, remaining beef broth, apple cider vinegar, and bay leaves.
Bring the mixture to a simmer, cover, and reduce heat to low.
Cook for 3-4 hours or until the beef is very tender and shreds easily with a fork.
Shred the beef using two forks, discarding any large pieces of fat.
Serve the birria beef with corn tortillas, freshly chopped cilantro, and lime wedges.
Nutrition Facts
Calories |
4318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.9 g | 306% | |
| Saturated Fat | 81.9 g | 410% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4348 mg | 189% | |
| Total Carbohydrate | 346.3 g | 126% | |
| Dietary Fiber | 73.4 g | 262% | |
| Total Sugars | 16.6 g | ||
| Protein | 225.3 g | 451% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 762 mg | 59% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 6307 mg | 134% | |
*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.
