Dairy-Free Birria Burrito
Indulge in the rich, smoky flavors of this Dairy-Free Birria Burrito, a tantalizing twist on the classic Mexican favorite. Tender, slow-braised beef is infused with a bold blend of guajillo, ancho, and arbol chiles, along with aromatic spices like cumin, cloves, and cinnamon. Wrapped in a warm flour tortilla, each burrito is generously filled with juicy shredded birria, fluffy white rice, hearty black beans, creamy avocado slices, and zesty pico de gallo. The finishing touch? A seared golden crust, adding a perfectly crisp texture. This dairy-free delight is ideal for anyone seeking a comforting yet vibrant meal packed with authentic flavor. Perfect for meal prep or a hearty dinner, serve it with fresh cilantro and a squeeze of lime for the ultimate birria experience!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 4 Dried guajillo chiles
- 2 Dried ancho chiles
- 2 Dried arbol chiles
- 1 medium White onion
- 5 Garlic cloves
- 2 medium Tomatoes
- 1 Cinnamon stick
- 2 Bay leaves
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 3 whole Cloves
- 1 teaspoon Black peppercorns
- 2 teaspoons Salt
- 2 tablespoons Vegetable oil
- 4 cups Vegetable broth
- 6 Large flour tortillas
- 2 cups Cooked white rice
- 1 cup Canned black beans, drained and rinsed
- 0.5 cup Fresh cilantro, chopped
- 4 Lime wedges
- 2 Avocados, sliced
- 1 cup Pico de gallo
Instructions
Start by preparing the chiles. Toast the guajillo, ancho, and arbol chiles in a dry skillet over medium heat until they become fragrant, about 2-3 minutes. Remove from the skillet.
Place the toasted chiles in a bowl and cover with hot water to soak for about 15 minutes until they soften.
While the chiles are soaking, cut the beef chuck roast into large chunks and season with salt.
In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add the beef and sear on all sides until browned. Remove the beef and set aside.
In the same pot, add chopped onion and garlic and sauté until the onion becomes translucent.
Blend the softened chiles, sautéed onion, garlic, tomatoes, cumin, oregano, cloves, and black peppercorns with a cup of the soaking liquid until smooth.
Pour the blended mixture into the pot used for searing beef, cooking on medium heat for about 10 minutes.
Return the beef to the pot, add vegetable broth, cinnamon stick, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours until the beef is tender and shreds easily.
Once cooked, remove the beef, shred it, discard any large pieces of fat, and return it to the pot to soak in the sauce for another 15 minutes.
To assemble the burrito, evenly distribute the shredded beef, cooked rice, black beans, avocado slices, pico de gallo, and chopped cilantro onto each tortilla.
Fold the sides of each tortilla inwards then roll them up tightly to form a burrito.
Heat a dry skillet over medium heat and gently toast each burrito seam-side down until golden brown and warmed through on both sides.
Serve with lime wedges for squeezing and enjoy your Dairy-Free Birria Burrito!
Nutrition Facts
Calories |
5322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.1 g | 380% | |
| Saturated Fat | 92.3 g | 462% | |
| Polyunsaturated Fat | 20.3 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 11737 mg | 510% | |
| Total Carbohydrate | 459.8 g | 167% | |
| Dietary Fiber | 89.9 g | 321% | |
| Total Sugars | 39.5 g | ||
| Protein | 251.5 g | 503% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1083 mg | 83% | |
| Iron | 60.2 mg | 334% | |
| Potassium | 9714 mg | 207% | |
*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.
