Dairy-Free Birria Quesadilla

Get ready to fall in love with the bold, robust flavors of this Dairy-Free Birria Quesadilla! This recipe transforms tender, slow-cooked beef chuck roast infused with a rich medley of dried guajillo, ancho, and chipotle chiles into an irresistible filling. Perfectly spiced with aromatic cinnamon, cloves, and cumin, the birria is enveloped in crisp corn tortillas and paired with melt-worthy dairy-free cheese for a guilt-free, indulgent twist. Each quesadilla is pan-seared to golden perfection and garnished with fresh cilantro, creating an irresistible combination of smoky, savory, and zesty flavors. This recipe is perfect for heat-seekers, dairy-free foodies, and those craving authentic Mexican comfort food. Serve these quesadillas with lime wedges for an added citrusy kick, and watch as they disappear at family dinners or casual gatherings!

Nutriscore Rating: 71/100

Prep Time:45 mins

Cook Time:240 mins

Total Time:285 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck roast
• 4 whole Dried guajillo chiles
• 2 whole Dried ancho chiles
• 2 whole Dried chipotle chiles
• 1 whole White onion
• 6 cloves Garlic cloves
• 2 whole Tomatoes
• 1 stick Cinnamon stick
• 2 leaves Bay leaves
• 4 whole Cloves
• 1 teaspoon Black peppercorns
• 1 teaspoon Dried oregano
• 1 teaspoon Ground cumin
• 2 tablespoons White vinegar
• 2 teaspoons Salt
• 12 units Corn tortillas
• 2 cups Dairy-free cheese (e.g., almond or cashew-based)
• 0.5 cup Cilantro (for garnish)
• 4 units Lime wedges (for serving)
• 2 tablespoons Vegetable oil

Directions

Step 1

1. Remove stems and seeds from the dried chiles. Rinse them under cold water and set aside.

Step 2

2. In a pot, bring 4 cups of water to a boil. Once boiling, remove from heat and immerse the chiles. Cover and let them soften for about 15 minutes.

Step 3

3. While chiles are soaking, season the beef chuck roast with salt.

Step 4

4. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef on all sides, then remove and set aside.

Step 5

5. In the same pot, add sliced onion and whole garlic cloves, cooking until slightly softened, about 5 minutes.

Step 6

6. Add the softened chiles along with their soaking liquid, tomatoes, cinnamon stick, bay leaves, cloves, black peppercorns, oregano, cumin, and vinegar to the pot.

Step 7

7. Return the beef to the pot, making sure it's mostly submerged in the liquid.

Step 8

8. Bring the mixture to a simmer, cover, and cook on low heat for about 3 hours until the beef is tender and easily shreds.

Step 9

9. Remove the beef, shred it with two forks, and return it to the pot, mixing it with the sauce.

Step 10

10. Heat a non-stick skillet over medium heat. Lightly oil the skillet and place a corn tortilla on it.

Step 11

11. Add a generous amount of the birria beef and sauce onto the tortilla. Sprinkle with dairy-free cheese.

Step 12

12. Top with another tortilla and cook for 2-3 minutes on each side until golden brown and cheese begins to melt.

Step 13

13. Remove from skillet and cut quesadilla into quarters.

Step 14

14. Garnish with fresh cilantro and serve with lime wedges on the side.

Nutrition Facts

Serving size	(2705.6g)

Amount per serving	% Daily Value*
Calories	5444.5

Total Fat 337.0g	0%
Saturated Fat 97.6g	0%
Polyunsaturated Fat 17.0g
Cholesterol 680.4mg	0%
Sodium 8068.9mg	0%
Total Carbohydrate 382.0g	0%
Dietary Fiber 89.0g	0%
Total Sugars 25.0g
Protein 250.3g	0%

Vitamin D 0IU	0%
Calcium 1108.9mg	0%
Iron 51.6mg	0%
Potassium 7157.2mg	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: 54.5%

Protein: 18.0%

Carbs: 27.5%