Dairy-Free Birria Tacos
Indulge in the bold flavors of Dairy-Free Birria Tacos, a tantalizing twist on the classic Mexican dish, made entirely without dairy. Perfectly spiced beef chuck roast and short ribs are simmered low and slow in a rich, aromatic blend of guajillo, ancho, and pasilla chilies, alongside charred tomatoes, garlic, and warming spices like cinnamon and cumin. The result is tender, shredded meat that’s bursting with deep, smoky flavor. Each corn tortilla is dipped in the savory consomé and then lightly fried until golden and crispy, creating the ultimate vessel for the juicy filling. These tacos are served with fresh cilantro, a squeeze of lime, and a side of the luscious consomé for dipping. Whether you're accommodating dietary needs or simply craving a dairy-free option, this recipe delivers authentic, crowd-pleasing taste without compromise.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 pound Beef short ribs
- 4 whole Dried guajillo chilies
- 2 whole Dried ancho chilies
- 2 whole Dried pasilla chilies
- 3 whole Roma tomatoes
- 1 medium White onion
- 6 cloves Garlic cloves
- 1 piece Cinnamon stick
- 2 whole Bay leaves
- 5 whole Cloves
- 1 teaspoon Black peppercorns
- 1 teaspoon Cumin seeds
- 2 teaspoons Dried oregano
- 2 tablespoons Apple cider vinegar
- 2 teaspoons Salt
- 12 whole Corn tortillas
- 0.5 cup Fresh cilantro
- 2 whole Limes
- 4 tablespoons Vegetable oil
Instructions
Cut the beef chuck roast into large chunks and season with salt.
In a large pot, add the beef chuck, short ribs, and enough water to cover. Bring to a simmer and cook for 20 minutes. Skim off any scum that forms on the surface.
Remove stems and seeds from the dried chilies. Toast the chilies lightly in a dry skillet over medium heat until fragrant, being careful not to burn them.
Soak the toasted chilies in hot water for 15 minutes until softened.
In the meantime, roast the tomatoes in a dry skillet until charred. Peel and quarter the onion, and peel the garlic.
In a blender, combine softened chilies, roasted tomatoes, onion, garlic, cinnamon stick, bay leaves, cloves, peppercorns, cumin seeds, oregano, apple cider vinegar, and a cup of the soaking liquid from the chilies. Blend until smooth.
Pour the blended sauce over the beef in the pot. Add more water if necessary to cover the meat. Simmer on low heat for around 3 hours, until the meat is tender and can be easily shredded.
Remove the meat from the pot, shred it using two forks, and return it to the pot. Adjust seasoning with salt as needed.
Strain the consomé (broth) to remove any solid pieces and keep it warm for serving.
Heat a large skillet over medium heat and add a little vegetable oil.
Dip each corn tortilla into the consomé, then place in the skillet, cooking for 1 minute on each side until crispy.
Fill each tortilla with shredded meat and fold into a taco.
Serve the tacos hot with chopped cilantro, lime wedges, and a side of the warm consomé for dipping.
Nutrition Facts
Calories |
5223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 368.3 g | 472% | |
| Saturated Fat | 130.5 g | 652% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 1009 mg | 336% | |
| Sodium | 4858 mg | 211% | |
| Total Carbohydrate | 230.4 g | 84% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 35.8 g | ||
| Protein | 285.3 g | 571% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 677 mg | 52% | |
| Iron | 45.9 mg | 255% | |
| Potassium | 6339 mg | 135% | |
*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.
