Print

Gluten-Free Birria Tacos Recipe Easy Homemade with Rich Consommé Broth

gluten-free birria tacos recipe - featured image
Print Recipe

A flavorful gluten-free birria tacos recipe featuring slow-cooked beef and a rich consommé broth, perfect for an authentic and comforting taco experience without gluten worries.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into chunks (well-marbled for tenderness)
  • 1 lb beef short ribs (optional, adds richness)
  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 chipotle pepper in adobo sauce
  • 3 garlic cloves, peeled
  • 1 small white onion, quartered
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 4 cups beef broth (low-sodium recommended)
  • 2 tbsp apple cider vinegar
  • 12 small corn tortillas, gluten-free
  • 1 cup shredded Oaxaca or mozzarella cheese (optional)
  • Fresh cilantro, chopped (for garnish)
  • Diced white onion (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Place the dried guajillo and ancho chiles in a bowl and cover with hot water. Let them soak for 15 minutes until softened.
  2. Drain the chiles and add them to a blender along with the chipotle pepper, garlic cloves, quartered onion, cumin, oregano, smoked paprika, cinnamon, apple cider vinegar, salt, and pepper. Add 1 cup of beef broth and blend until smooth. Add a little water if needed to help blending, but keep it thick.
  3. Heat a Dutch oven over medium-high heat. Add a splash of oil and brown the beef chuck and short ribs in batches, about 3-4 minutes per side, until a deep crust forms. Transfer the meat to a plate once browned.
  4. Pour the chile marinade into the pot and cook over medium heat for 5 minutes, stirring frequently to prevent burning.
  5. Add the browned meat back into the pot along with bay leaves and the remaining 3 cups beef broth. Bring to a simmer, then cover and reduce to low heat. Cook gently for 2 to 2.5 hours until the meat is fall-apart tender.
  6. Carefully remove the meat from the broth. Strain the broth through a fine mesh sieve into a clean pot or bowl to remove chile skins and seeds.
  7. Use two forks to shred the beef, discarding any large chunks of fat or bone. Return the shredded meat to the consommé to keep it juicy and flavorful.
  8. Heat a skillet over medium heat. Dip each corn tortilla briefly into the warm consommé to soak it, then place it on the skillet.
  9. Sprinkle shredded cheese on one half of the tortilla (if using), add a generous amount of shredded meat, and fold over.
  10. Cook until the tortilla is crisp and the cheese is melted, about 2 minutes per side.
  11. Serve the tacos hot with bowls of consommé for dipping. Garnish with chopped cilantro, diced onion, and fresh lime wedges.

Notes

Toast dried chiles lightly before soaking to boost flavor but avoid burning. Use a strong blender to puree marinade smoothly. Brown meat well for deep flavor. Slow simmering is key for tender meat and rich broth. Dip tortillas quickly in consommé before frying to soften and add flavor. Keep consommé warm for serving. For dairy-free, omit cheese or use vegan cheese. Slow cooker method: cook on low for 6-8 hours after browning meat and blending marinade.

Nutrition

Keywords: gluten-free, birria tacos, consommé broth, beef tacos, Mexican, slow-cooked, easy recipe

Find it online: https://sunnysavory.com/gluten-free-birria-tacos-recipe-easy-homemade-with-rich-consomm-e-broth/