Gluten-Free Birria Burrito
Bold flavors meet gluten-free convenience in this irresistible Gluten-Free Birria Burrito recipe! Slow-simmered beef chuck roast is bathed in a rich sauce made from guajillo and ancho chilies, aromatic spices, and tangy apple cider vinegar, creating tender, shredded birria bursting with deep, smoky flavor. Wrapped in warm, gluten-free tortillas and layered with toppings like creamy avocado, sharp cheddar cheese, fresh cilantro, and a zesty squeeze of lime, these burritos are equally wholesome and satisfying. Perfectly customizable and simple to assemble, this recipe is ideal for dinner with a twist. Whether enjoyed as-is or pan-toasted for an extra crispy edge, these gluten-free birria burritos are proof that indulgent comfort food can fit your dietary needs without compromise!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 4 Guajillo chilies
- 2 Ancho chilies
- 1 medium White onion
- 4 Garlic cloves
- 1 cup Canned diced tomatoes
- 0.25 cup Apple cider vinegar
- 1 Cinnamon stick
- 2 Bay leaves
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Black pepper
- 1.5 teaspoons Kosher salt
- 4 cups Beef broth
- 4 large Gluten-free tortillas
- 1 cup Shredded cheddar cheese
- 0.5 cup Fresh cilantro
- 2 Lime wedges
- 1 Sliced avocado
- 2 tablespoons Vegetable oil
Instructions
Start by toasting the guajillo and ancho chilies in a dry skillet over medium heat until they become fragrant, about 2-3 minutes. Remove the stems and seeds, then place them in a bowl and cover them with hot water to soak for about 15 minutes.
While the chilies are soaking, cut the beef chuck roast into large chunks and season them with salt and black pepper.
Peel and chop the white onion and garlic cloves.
Once the chilies are softened, drain them and place them in a blender. Add the chopped onion, garlic, diced tomatoes, apple cider vinegar, ground cumin, dried oregano, kosher salt, and black pepper. Blend until smooth to form a sauce.
Heat the vegetable oil in a large pot over medium-high heat. Sear the beef chunks until they are browned on all sides, about 8 minutes.
Pour the chili sauce from the blender over the seared beef. Add the beef broth, cinnamon stick, and bay leaves to the pot. Stir to combine all ingredients.
Reduce the heat to low, cover, and simmer for about 3 to 4 hours, or until the beef is tender and easily shreds with a fork.
Remove the beef from the pot and shred it with two forks. Discard the cinnamon stick and bay leaves. Return the shredded beef to the pot to soak up the juices.
Warm the gluten-free tortillas in a dry skillet or microwave until pliable.
Assemble the burritos by placing a portion of the shredded birria beef in the center of each tortilla, topping it with shredded cheddar cheese, sliced avocado, fresh cilantro, and a squeeze of lime juice.
Fold the sides of each tortilla over the filling, then roll the tortilla from one end to form a burrito. Optionally, toast the burritos in a hot skillet for a crispy finish.
Serve immediately with extra lime wedges and enjoy your gluten-free birria burrito!
Nutrition Facts
Calories |
3923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.2 g | 350% | |
| Saturated Fat | 106.8 g | 534% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 6907 mg | 300% | |
| Total Carbohydrate | 166.6 g | 61% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 19.3 g | ||
| Protein | 223.3 g | 447% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1405 mg | 108% | |
| Iron | 40.0 mg | 222% | |
| Potassium | 5435 mg | 116% | |
*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.
