Gluten-Free Birria Quesadilla
Dive into a fiesta of bold flavors with this Gluten-Free Birria Quesadilla recipe! Tender, slow-simmered beef chuck roast is infused with a fragrant blend of guajillo, ancho, and chipotle chilies, along with aromatic spices like cinnamon, cloves, and cumin. The rich, flavorful birria sauce doubles as a dipping consomé, making every bite irresistibly juicy. Nestled between crisp, gluten-free corn tortillas and melted Mexican blend cheese, this dish is perfect for satisfying cravings without compromising dietary needs. With its blend of traditional Mexican cooking techniques and a gluten-free twist, this quesadilla is a must-try for dinner, game nights, or any occasion that calls for comfort food with a bold kick!
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Recipe Information
Ingredients
- 3 Guajillo chilies
- 2 Ancho chilies
- 1 Dried chipotle chilies
- 2 pounds Beef chuck roast, cut into large chunks
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large White onion, chopped
- 4 Garlic cloves, minced
- 2 Bay leaves
- 3 Whole cloves
- 1 Cinnamon stick
- 1 teaspoon Ground cumin
- 4 cups Chicken broth
- 2 tablespoons White vinegar
- 8 Gluten-free corn tortillas
- 2 cups Mexican blend cheese, shredded
Instructions
Deseed and toast the guajillo, ancho, and chipotle chilies in a dry pan over medium heat until fragrant, about 2 minutes. Be sure not to burn them.
Place the toasted chilies in a bowl and cover them with hot water. Let them soak for 10 minutes until soft.
Season the beef chunks with salt and black pepper.
In a large pot, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
Add the chopped onion to the same pot and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another 2 minutes.
Drain the soaked chilies and add them to a blender with the sautéed onions and garlic, bay leaves, cloves, cinnamon stick, cumin, chicken broth, and white vinegar. Blend until smooth.
Pour the sauce back into the pot and return the beef chunks to the pot.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 3 hours or until the beef is tender and easily shredded.
Remove the beef from the pot, shred it with forks, and place it back in the sauce.
To assemble the quesadillas, heat a non-stick skillet over medium heat.
Place a gluten-free corn tortilla on the skillet, sprinkle with Mexican blend cheese, add shredded birria beef, and top with more cheese and a second tortilla.
Cook until the bottom tortilla is golden and crispy, then flip to cook the other side until the cheese is melted and the tortilla is crispy, about 3-4 minutes per side.
Repeat with the remaining ingredients.
Cut each quesadilla into wedges and serve hot with the reserved birria sauce for dipping.
Nutrition Facts
Calories |
4723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.9 g | 391% | |
| Saturated Fat | 122.2 g | 611% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 9079 mg | 395% | |
| Total Carbohydrate | 271.3 g | 99% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 19.6 g | ||
| Protein | 275.5 g | 551% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2303 mg | 177% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 5575 mg | 119% | |
*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.
