Dairy-Free Birria Burrito

Savor the bold, smoky flavors of this Dairy-Free Birria Burrito, a tantalizing twist on a beloved Mexican classic. Tender, slow-simmered beef chuck roast bathed in a rich, aromatic chile sauce—featuring guajillo, ancho, and arbol chiles—forms the heart of this dish, delivering an authentic depth of flavor. Paired with fluffy white rice, hearty black beans, creamy avocado slices, and vibrant pico de gallo, all wrapped in a warm flour tortilla, this burrito is the perfect balance of hearty and fresh. Toasted to golden perfection on a skillet, it’s a dairy-free delight that satisfies every craving. Ready in just a few simple steps, this recipe is perfect for a comforting meal that’s big on taste and utterly unforgettable.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck roast
• 4 Dried guajillo chiles
• 2 Dried ancho chiles
• 2 Dried arbol chiles
• 1 medium White onion
• 5 Garlic cloves
• 2 medium Tomatoes
• 1 Cinnamon stick
• 2 Bay leaves
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 3 whole Cloves
• 1 teaspoon Black peppercorns
• 2 teaspoons Salt
• 2 tablespoons Vegetable oil
• 4 cups Vegetable broth
• 6 Large flour tortillas
• 2 cups Cooked white rice
• 1 cup Canned black beans, drained and rinsed
• 0.5 cup Fresh cilantro, chopped
• 4 Lime wedges
• 2 Avocados, sliced
• 1 cup Pico de gallo

Directions

Step 1

Start by preparing the chiles. Toast the guajillo, ancho, and arbol chiles in a dry skillet over medium heat until they become fragrant, about 2-3 minutes. Remove from the skillet.

Step 2

Place the toasted chiles in a bowl and cover with hot water to soak for about 15 minutes until they soften.

Step 3

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

Step 4

In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add the beef and sear on all sides until browned. Remove the beef and set aside.

Step 5

In the same pot, add chopped onion and garlic and sauté until the onion becomes translucent.

Step 6

Blend the softened chiles, sautéed onion, garlic, tomatoes, cumin, oregano, cloves, and black peppercorns with a cup of the soaking liquid until smooth.

Step 7

Pour the blended mixture into the pot used for searing beef, cooking on medium heat for about 10 minutes.

Step 8

Return the beef to the pot, add vegetable broth, cinnamon stick, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours until the beef is tender and shreds easily.

Step 9

Once cooked, remove the beef, shred it, discard any large pieces of fat, and return it to the pot to soak in the sauce for another 15 minutes.

Step 10

To assemble the burrito, evenly distribute the shredded beef, cooked rice, black beans, avocado slices, pico de gallo, and chopped cilantro onto each tortilla.

Step 11

Fold the sides of each tortilla inwards then roll them up tightly to form a burrito.

Step 12

Heat a dry skillet over medium heat and gently toast each burrito seam-side down until golden brown and warmed through on both sides.

Step 13

Serve with lime wedges for squeezing and enjoy your Dairy-Free Birria Burrito!

Nutrition Facts

Serving size	(3908.9g)

Amount per serving	% Daily Value*
Calories	5322.1

Total Fat 296.1g	0%
Saturated Fat 92.3g	0%
Polyunsaturated Fat 20.3g
Cholesterol 680.4mg	0%
Sodium 11737.1mg	0%
Total Carbohydrate 459.8g	0%
Dietary Fiber 89.9g	0%
Total Sugars 39.5g
Protein 251.5g	0%

Vitamin D 0IU	0%
Calcium 1082.6mg	0%
Iron 60.2mg	0%
Potassium 9713.9mg	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: 48.4%

Protein: 18.3%

Carbs: 33.4%