Dairy-Free Beef Birria Tacos

Dive into the rich, smoky flavors of Dairy-Free Beef Birria Tacos—a comforting twist on a traditional Mexican favorite that's perfect for dairy-free diets. This recipe features tender, slow-simmered beef chuck roast infused with an aromatic blend of guajillo, ancho, and pasilla chiles, combined with fragrant spices like cumin, oregano, and cinnamon. The luscious birria sauce doubles as a dipping broth, making each bite irresistibly flavorful. Corn tortillas are dipped in the sauce for extra flavor, then filled with juicy, shredded beef and topped with fresh cilantro and a squeeze of zesty lime. Whether you're hosting a taco night or craving something hearty, these dairy-free birria tacos deliver bold, savory satisfaction in every bite.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 4 pieces dried guajillo chiles
• 2 pieces dried ancho chiles
• 2 pieces dried pasilla chiles
• 1 large white onion
• 6 pieces garlic cloves
• 14 ounces canned tomatoes
• 3 tablespoons vinegar
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 piece cinnamon stick
• 3 pieces bay leaves
• 3 pieces cloves
• 4 cups beef broth
• 12 pieces corn tortillas
• 0.5 cup cilantro
• 2 pieces lime
• 0 to taste salt
• 0 to taste black pepper
• 3 tablespoons oil

Directions

Step 1

Remove stems and seeds from the guajillo, ancho, and pasilla chiles. Rinse and pat them dry.

Step 2

Heat a large skillet over medium heat and lightly toast the chiles for about 2-3 minutes until they become fragrant. Be careful not to burn them.

Step 3

Transfer the toasted chiles to a pot of boiling water and let them soften for about 15 minutes.

Step 4

While the chiles are soaking, cut the beef chuck roast into large chunks and season with salt and pepper.

Step 5

In a large Dutch oven or heavy pot, heat 2 tablespoons of oil over medium-high heat. Sear the beef chunks until browned on all sides. Remove the beef and set aside.

Step 6

In the same pot, add the remaining tablespoon of oil, chopped onion, and garlic. Sauté until the onion becomes translucent.

Step 7

Transfer the softened chiles, sautéed onion and garlic, canned tomatoes, vinegar, cumin, oregano, cinnamon stick, bay leaves, and cloves into a blender. Blend until smooth to create the birria sauce.

Step 8

Return the beef to the pot and pour in the birria sauce. Add beef broth until the meat is just covered, and bring the mixture to a boil.

Step 9

Reduce heat to low, cover, and simmer for about 3 1/2 to 4 hours, or until the beef is tender and easily shreddable. Adjust seasoning with salt and pepper as needed.

Step 10

Once done, remove the beef from the pot, shred it with two forks, and discard any large chunks of fat.

Step 11

Reduce the sauce to thicken it slightly, if desired, and then return the shredded beef to the pot to soak up the flavors.

Step 12

In a clean skillet over medium heat, warm the corn tortillas for about 30 seconds on each side.

Step 13

To assemble the tacos, dip each tortilla into the birria sauce, then place it onto a plate. Fill with shredded beef, a sprinkle of chopped cilantro, and a squeeze of lime juice.

Step 14

Serve hot with additional birria sauce on the side for dipping.

Nutrition Facts

Serving size	(3416.1g)

Amount per serving	% Daily Value*
Calories	4616.7

Total Fat 263.3g	0%
Saturated Fat 82.9g	0%
Polyunsaturated Fat 3.6g
Cholesterol 688.3mg	0%
Sodium 7207.7mg	0%
Total Carbohydrate 366.4g	0%
Dietary Fiber 78.2g	0%
Total Sugars 31.5g
Protein 227.3g	0%

Vitamin D 0IU	0%
Calcium 922.3mg	0%
Iron 47.9mg	0%
Potassium 6845.3mg	0%

*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.

Source of Calories

Fat: 49.9%

Protein: 19.2%

Carbs: 30.9%