Gluten-Free Birria Tacos with Corn Tortillas

Ingredients

• 1.5 lbs beef chuck roast, cut into 2-inch pieces 1.5 lbs beef chuck roast, cut into 2-inch pieces
• 2 tbsp olive oil 2 tbsp olive oil
• 1 large onion, quartered 1 large onion, quartered
• 4 cloves garlic, peeled 4 cloves garlic, peeled
• 2 dried guajillo chilies, stemmed and seeded 2 dried guajillo chilies, stemmed and seeded
• 1 dried ancho chili, stemmed and seeded 1 dried ancho chili, stemmed and seeded
• 1 tsp ground cumin 1 tsp ground cumin
• 0.5 tsp dried oregano 0.5 tsp dried oregano
• 1 can (14.5 oz) diced tomatoes, undrained 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups GF beef broth 4 cups GF beef broth
• 1 tbsp GF tamari or coconut aminos 1 tbsp GF tamari or coconut aminos
• 1 tsp salt 1 tsp salt
• 0.5 tsp black pepper 0.5 tsp black pepper
• 12 corn tortillas 12 corn tortillas
• Optional garnishes: chopped cilantro, diced white onion, lime wedges Optional garnishes: chopped cilantro, diced white onion, lime wedges

Instructions

1. 1

   In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering. Add the beef chuck roast pieces and sear them on all sides until deeply browned, about 5-7 minutes total. Remove the seared beef to a plate and set aside.

2. 2

   Add the quartered onion and peeled garlic cloves to the same pot. Sauté for about 3-4 minutes, stirring occasionally, until the onion begins to soften and the garlic is fragrant. Add the stemmed and seeded guajillo and ancho chilies, ground cumin, and dried oregano, stirring for another minute until aromatic.

3. 3

   Pour in the undrained diced tomatoes and GF beef broth, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a simmer, then return the seared beef to the pot. Stir in the GF tamari, salt, and black pepper. Cover the pot and reduce the heat to low, allowing the birria to simmer gently for about 1.5 to 2 hours, or until the beef is fork-tender and easily shreds.

4. 4

   Once the beef is tender, carefully remove it from the pot to a cutting board. Using two forks, shred the beef into bite-sized pieces. Return the shredded beef to the pot with the rich birria consommé and stir to coat. Simmer for another 5 minutes to allow the flavors to meld.

5. 5

   Warm the corn tortillas according to package directions, typically by heating them in a dry skillet for about 30 seconds per side until pliable. To assemble the tacos, spoon a generous portion of the shredded birria and its flavorful consommé into each warm corn tortilla. Serve immediately with your favorite optional garnishes like chopped cilantro, diced white onion, and fresh lime wedges.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
• Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.