Soy-Free Birria Burrito

Indulge in the rich, smoky flavors of this Soy-Free Birria Burrito, a hearty and satisfying twist on the beloved classic. Featuring tender, slow-cooked lamb infused with a vibrant adobo sauce made from a blend of toasted guajillo and ancho chiles, garlic, and aromatic spices, this recipe delivers authentic birria flavor without any soy. Wrapped in a warm flour tortilla, the juicy lamb is paired with fluffy white rice, creamy black beans, and melted Monterey Jack cheese for a perfectly balanced bite. For a touch of freshness, top it off with a sprinkle of chopped cilantro and a squeeze of zesty lime. Ideal for family dinners or meal prepping, these burritos can also be toasted on a skillet for an irresistibly crispy crust. Whether you're serving them straight from the skillet or packed to-go, this soy-free spin on birria burritos is destined to impress!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 2 pounds Lamb shoulder
• 5 pieces Dried guajillo chiles
• 3 pieces Dried ancho chiles
• 1 medium Onion
• 4 pieces Garlic cloves
• 2 pieces Bay leaves
• 2 teaspoons Ground cumin
• 1 teaspoon Oregano
• 0.5 teaspoon Ground cloves
• 0.25 cup Apple cider vinegar
• 4 cups Beef broth
• 6 pieces Flour tortillas
• 0.5 cup Chopped fresh cilantro
• 4 pieces Lime wedges
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup Black beans
• 2 cups Cooked white rice
• 1 cup Shredded Monterrey Jack cheese

Directions

Step 1

Prepare the chiles by removing the seeds and stems. Toast them in a dry skillet over medium heat until aromatic, about 2 minutes.

Step 2

Place the toasted chiles in a bowl and cover them with hot water. Let them soak for 15 minutes until softened.

Step 3

Drain the chiles and transfer them to a blender. Add the garlic, half of the onion, cumin, oregano, ground cloves, vinegar, and 1 cup of beef broth. Blend until smooth to create the adobo sauce.

Step 4

In a large pot, season the lamb shoulder with salt and black pepper. Sear each side over medium-high heat until browned, about 5 minutes per side.

Step 5

Remove the lamb from the pot and set aside. Chop the remaining half onion and add to the pot, cooking until soft and translucent.

Step 6

Return the lamb to the pot along with the adobo sauce. Add the remaining beef broth and bay leaves. Bring to a boil, then reduce heat to a simmer. Cover and cook for 2 hours, or until the lamb is tender and easily shreddable.

Step 7

Once cooked, shred the lamb using two forks, removing any excess fat. Combine the shredded lamb with some of the cooking liquid to keep it moist.

Step 8

To assemble the burritos, lay a flour tortilla on a flat surface. Place a portion of cooked rice, black beans, shredded lamb, and Monterey Jack cheese in the center.

Step 9

Fold the sides of the tortilla over the filling, then roll from the bottom up to form a burrito.

Step 10

Repeat with the remaining tortillas and filling.

Step 11

Optional: Briefly toast the burritos on a skillet, seam side down, for a crispy exterior.

Step 12

Serve the burritos warm, garnished with chopped cilantro and lime wedges.

Nutrition Facts

Serving size	(3168.3g)

Amount per serving	% Daily Value*
Calories	4566.8

Total Fat 252.8g	0%
Saturated Fat 117.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1007.2mg	0%
Sodium 10346.7mg	0%
Total Carbohydrate 305.1g	0%
Dietary Fiber 47.5g	0%
Total Sugars 9.5g
Protein 284.6g	0%

Vitamin D 24IU	0%
Calcium 1831.8mg	0%
Iron 44.3mg	0%
Potassium 5904.2mg	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: 49.1%

Protein: 24.6%

Carbs: 26.3%