Gluten-Free Beef Birria Tacos
Satisfy your taco cravings with these mouthwatering Gluten-Free Beef Birria Tacos—a bold and flavorful twist on traditional Mexican street food! Perfectly seasoned beef chuck roast is slow-braised in a rich marinade made from smoky dried guajillo, ancho, and chipotle chiles, alongside aromatic spices like cumin, oregano, and cinnamon. The result? Tender, shredded beef that pairs beautifully with crispy gluten-free corn tortillas dipped in the savory birria broth for added depth. Topped with fresh cilantro, a squeeze of lime, and your choice of queso fresco or mozzarella, these tacos are as vibrant in taste as they are visually stunning. Ideal for gluten-free diets, this recipe is a feast of textures and flavors, delivering the perfect combination of spice, tang, and indulgence in every bite. Serve with a side of the leftover birria broth for dipping to elevate your taco experience!
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Recipe Information
Ingredients
- 5 units dried guajillo chiles
- 3 units dried ancho chiles
- 2 units dried chipotle chiles
- 2 cups boiling water
- 3 pounds boneless beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1 unit cinnamon stick
- 4 units garlic cloves
- 3 tablespoons white vinegar
- 2 tablespoons vegetable oil
- 1 large white onion
- 4 cups beef broth
- 0.5 cup fresh cilantro
- 4 units lime wedges
- 12 units gluten-free corn tortillas
- 1 cup queso fresco or grated mozzarella
Instructions
Remove the stems and seeds from the guajillo, ancho, and chipotle chiles. Place them in a heat-resistant bowl.
Pour 2 cups of boiling water over the chiles to rehydrate them, covering them completely for about 20 minutes or until softened.
While the chiles are soaking, cut the boneless beef chuck roast into 4-inch chunks and season with salt and black pepper.
After the chiles have rehydrated, transfer them, along with the soaking water, to a blender. Add cumin seeds, oregano, cinnamon stick, garlic cloves, and white vinegar. Blend until smooth to form a marinade.
In a large pot, heat vegetable oil over medium-high heat. Sauté the chopped onion until translucent, about 5 minutes.
Add the beef to the pot and brown on all sides, about 8-10 minutes.
Pour the chile marinade over the beef, ensuring the meat is well-coated.
Add beef broth, bring to a simmer, cover the pot, and reduce heat to low. Allow it to cook slowly for about 3 to 4 hours or until the beef is tender and can be easily shredded.
Once cooked, remove the beef from the pot and shred it using two forks.
Serve by warming the corn tortillas and dipping them in the broth before frying lightly in a separate pan to add crispness.
Fill each tortilla with shredded beef, topping with chopped cilantro, a squeeze of lime, and cheese of your choice.
Serve with a side of the leftover broth for dipping the tacos.
Nutrition Facts
Calories |
6199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 382.6 g | 491% | |
| Saturated Fat | 153.4 g | 767% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1181 mg | 394% | |
| Sodium | 10916 mg | 475% | |
| Total Carbohydrate | 393.0 g | 143% | |
| Dietary Fiber | 68.0 g | 243% | |
| Total Sugars | 35.5 g | ||
| Protein | 348.0 g | 696% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2115 mg | 163% | |
| Iron | 54.8 mg | 304% | |
| Potassium | 7388 mg | 157% | |
*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.
