Crispy Gluten Free Birria Tacos
Theses tacos are loaded with flavor, tender beef and lots of seasoning. Add the meat to the lightly fried shells with a bit of cheese on the inside and the outside. Crisp it up and YUM!
Equipment
- 1 Dutch oven or cast iron covered with foil
Ingredients
- 2.5- 3 lbs chuck roast, some of the fat removed
- salt and pepper roast generously
- bacon fat or vegetable oil
- 2 dried Badia Ancho peppers, gf
- 2 dried Badia Guajillo peppers, gf
- 1-2 dried Japones peppers
- 1 large onion, diced
- 7 cloves garlic
- 1 cup beef broth, gf
- ½ teaspoon ground cinnamon, gf
- 1 teaspoon dried oregano, gf
- 2 teaspoons ground cumin, gf
- ½ teaspoon ground cloves, gf
- 2 cups water or beef broth, gf
- 2 tbsp white vinegar, gf
- salt and pepper to taste
For the tacos
- 1 cup cheddar cheese
- 18-20 corn tortillas, gf
- toppings of your choice
Instructions
- Roast the onion and garlic in a little olive oil in a 450 degree F oven for 15 minutes.
- Preheat the oven to 300 degrees F. Sear the beef in bacon fat or vegetable or olive oil on both sides in a Dutch oven.
- In a clean skillet heat the peppers over medium heat until they are fragrant. Cool, then remove the seeds and stems. Blend the spices, chilis, roasted onion and garlic, and 1 cup broth. Pour the blended sauce over the top of the roast. Add the additional water or broth and 2 Tbsp vinegar to the Dutch oven.
- Cover and roast at 300 degrees for 3-4 hours, spooning the sauce over the meat several times, until tender. If using a cast iron or oven safe skillet, cover with foil. The meat will be super tender when pulled apart with a fork. Salt and pepper to taste.
- Proceed to make the tacos: If desired remove a bit of the fat from the Dutch oven and discard. Remove the beef to a plate. Shred the beef using two forks or a gloved hand.
- Heat a skillet with a spray of oil. Add 2 or 3 corn tortillas. Turn over a few times. Add a small amount, a teaspoon of the birria sauce, then add some of the beef and a small amount of cheese to the inside, then fold over. Add cheese to the outside and cook until browned. If desired, add a small amount of sauce to the outside or serve the sauce alongside the tacos, for dipping.
- Serve with finely shredded cabbage, tomato, avocado, and salsa.
Notes
One of my favorite corn tortillas for these Gluten Free Birria Tacos is Mi Rancho Organic Thin Corn Tortillas. They are organic, gluten free, and also free of any gums or cellulose. Also being thin, they don't detract from the flavors of the meat and toppings.