Dairy-Free Birria Quesadilla
Indulge in the ultimate comfort food with a twist—our Dairy-Free Birria Quesadilla is a bold and flavorful fusion that’s perfect for anyone following a dairy-free lifestyle. Tender, slow-braised beef chuck roast is simmered to perfection in a rich, smoky blend of guajillo, ancho, and chipotle chiles, fragrant spices, and tangy white vinegar, then shredded into a luscious filling. Sandwiched between golden, crispy corn tortillas, this birria is elevated with gooey, dairy-free cheese alternatives, creating a satisfyingly melty texture without the dairy. Garnished with fresh cilantro and served alongside lime wedges for a zesty kick, this quesadilla strikes the perfect balance of hearty and fresh. Easy to customize and ideal for weeknight dinners or crowd-pleasing appetizers, this recipe is a must-try for those seeking a bold flavor adventure. Keywords: dairy-free birria quesadilla, gluten-free Mexican recipes, dairy-free cheese alternative, slow-braised beef recipes.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 4 whole Dried guajillo chiles
- 2 whole Dried ancho chiles
- 2 whole Dried chipotle chiles
- 1 whole White onion
- 6 cloves Garlic cloves
- 2 whole Tomatoes
- 1 stick Cinnamon stick
- 2 leaves Bay leaves
- 4 whole Cloves
- 1 teaspoon Black peppercorns
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 2 tablespoons White vinegar
- 2 teaspoons Salt
- 12 units Corn tortillas
- 2 cups Dairy-free cheese (e.g., almond or cashew-based)
- 0.5 cup Cilantro (for garnish)
- 4 units Lime wedges (for serving)
- 2 tablespoons Vegetable oil
Instructions
1. Remove stems and seeds from the dried chiles. Rinse them under cold water and set aside.
2. In a pot, bring 4 cups of water to a boil. Once boiling, remove from heat and immerse the chiles. Cover and let them soften for about 15 minutes.
3. While chiles are soaking, season the beef chuck roast with salt.
4. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef on all sides, then remove and set aside.
5. In the same pot, add sliced onion and whole garlic cloves, cooking until slightly softened, about 5 minutes.
6. Add the softened chiles along with their soaking liquid, tomatoes, cinnamon stick, bay leaves, cloves, black peppercorns, oregano, cumin, and vinegar to the pot.
7. Return the beef to the pot, making sure it's mostly submerged in the liquid.
8. Bring the mixture to a simmer, cover, and cook on low heat for about 3 hours until the beef is tender and easily shreds.
9. Remove the beef, shred it with two forks, and return it to the pot, mixing it with the sauce.
10. Heat a non-stick skillet over medium heat. Lightly oil the skillet and place a corn tortilla on it.
11. Add a generous amount of the birria beef and sauce onto the tortilla. Sprinkle with dairy-free cheese.
12. Top with another tortilla and cook for 2-3 minutes on each side until golden brown and cheese begins to melt.
13. Remove from skillet and cut quesadilla into quarters.
14. Garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
5444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 337.0 g | 432% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8069 mg | 351% | |
| Total Carbohydrate | 382.0 g | 139% | |
| Dietary Fiber | 89.0 g | 318% | |
| Total Sugars | 25.0 g | ||
| Protein | 250.3 g | 501% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1109 mg | 85% | |
| Iron | 51.6 mg | 287% | |
| Potassium | 7157 mg | 152% | |
*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.
