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Gluten Free Birria Tacos with Beef Consommé

Gluten Free Birria Tacos with Beef Consommé

Chuck roast is slow cooked until fall apart tender in a warm and aromatic sauce.
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 3 hours
Servings: 4

Equipment

  • Dutch Oven
  • Blender

Ingredients

  • 2-3 lbs. chuck roast
  • 1 tbsp canola oil
  • 2 dried ancho chili pods
  • 5 cups chicken stock
  • 1 tsp reduced sodium beef base
  • 4 cups water
  • 1 cinnamon stick
  • 2 orange peels
  • 5 bay leaves
  • 1 tbsp kosher salt
  • 1/2 tsp marjoram
  • 1 tsp dried oregano
  • 1 large onion, chopped
  • 4 large garlic cloves, chopped
  • 1 tbsp tomato paste
  • 1 tbsp white vinegar
  • 2 chipotle peppers

For Tacos

    Instructions

    • Preheat oven to 325 degrees.
    • Heat your Dutch oven over medium heat with canola oil.
    • Season both sides of the chuck roast with salt and pepper.
    • Sear both sides until dark brown. Set aside.
    • Add your onions, garlic, and all the herbs. Toast for a couple of minutes before adding the rest of your ingredients and stirring to combine. Add the chuck roast back into the pot. Bring to a boil.
    • Cover the pot and place in the oven. Cook for 3-5 hours depending upon the size of your chuck toast. The beef should be fork tender.
    • Remove the beef and allow to rest before shredding.
    • Remove the cinnamon stick, orange peels, and bay leaves. Stem the ancho chiles. Add the liquid to a blender and blend until smooth. If the liquid is still hot be sure to leave a little room for the steam to escape and use a towel to prevent splattering.
    • Pour liquid back into the pot.
    • To assemble the tacos dip a corn tortilla into the sauce. Place in a frying pan or griddle heated over medium heat. Add shredded beef and Dairy Free shredded cheese. Fold over and heat the other side.
    • Serve with lime wedges and cups of the beef consommé. Enjoy!
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