Gluten-Free Quesabirria Tacos
Savor the bold and rich flavors of these Gluten-Free Quesabirria Tacos, a mouthwatering twist on the traditional Mexican street food favorite. Tender, slow-cooked beef chuck roast is braised in a smoky, aromatic sauce made with dried guajillo, ancho, and chipotle chiles, layered with earthy spices like cumin, oregano, and cinnamon. The corn tortillas are dipped in the flavorful broth, grilled to crispy perfection alongside gooey Monterey Jack cheese, and stuffed with the shredded beef for a taco bursting with savory indulgence. Topped with fresh cilantro and a squeeze of lime, these tacos are perfect for those seeking a gluten-free option without sacrificing taste. Ideal for cozy family dinners or fiestas, this recipe is sure to impress taco enthusiasts everywhere!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 4 Dried guajillo chiles
- 2 Dried ancho chiles
- 2 Dried chipotle chiles
- 1 White onion
- 4 Garlic cloves
- 2 tablespoons Apple cider vinegar
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground cinnamon
- 2 Bay leaves
- 4 cups Chicken broth (gluten-free)
- 2 cups Monterey Jack cheese, shredded
- 12 Corn tortillas (gluten-free)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup Fresh cilantro, chopped
- 4 Lime wedges
Instructions
Preheat the oven to 300°F (150°C).
Remove stems and seeds from the dried chiles. Toast them in a dry skillet over medium heat until fragrant, about 1-2 minutes.
Place the toasted chiles in a bowl and cover with hot water. Let soak for 15 minutes to soften.
Meanwhile, season the beef chuck roast with salt and pepper.
In an oven-safe pot, heat a bit of oil over medium-high heat. Sear the beef on all sides until browned. Remove and set aside.
In the same pot, lower the heat to medium and add the onion and garlic. Cook until softened.
Drain the chiles and add to a blender along with the softened onion and garlic, apple cider vinegar, cumin, oregano, cinnamon, and 1 cup of chicken broth. Blend until smooth.
Return the beef to the pot and pour the chile sauce and remaining chicken broth over. Add the bay leaves.
Cover the pot and transfer it to the preheated oven. Cook for about 3 hours, or until the beef is tender and easily shredded.
Once cooked, remove the beef from the pot and shred it with two forks. Optional: skim excess fat from the top of the broth if desired.
Heat a skillet over medium heat. Dip a corn tortilla in the broth and then place it in the skillet.
Add a bit of shredded cheese and a portion of the shredded beef onto one half of the tortilla. Fold over and cook until the cheese is melted and the tortilla is crispy, about 2-3 minutes per side.
Repeat with remaining tortillas, adding more cheese and beef.
Serve the quesabirria tacos with chopped cilantro and lime wedges for squeezing over the top.
Nutrition Facts
Calories |
5029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.4 g | 363% | |
| Saturated Fat | 116.5 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 7999 mg | 348% | |
| Total Carbohydrate | 387.4 g | 141% | |
| Dietary Fiber | 65.1 g | 232% | |
| Total Sugars | 15.2 g | ||
| Protein | 263.2 g | 526% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2480 mg | 191% | |
| Iron | 43.6 mg | 242% | |
| Potassium | 5591 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.
