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Birria Enchiladas Recipe

Birria Enchiladas Recipe
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★★★★★

5.2 from 11 reviews

These Birria Enchiladas combine tender, slow-cooked beef with rich, flavorful chile sauce, resulting in a savory and satisfying dish topped with melted cheese and fresh garnishes. Perfect for anyone looking to enjoy a traditional Mexican favorite with a cheesy enchilada twist.

Ingredients

Scale

Meat and Broth

  • 3 lbs beef chuck roast (or short ribs, lamb, or goat)
  • 4 cups beef broth
  • 2 bay leaves

Chiles and Spices

  • 6 dried guajillo chiles
  • 4 dried ancho chiles
  • 1 large white onion
  • 6 garlic cloves
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 tsp Mexican oregano
  • 1 tsp cumin seeds (or ground cumin)

Enchiladas

  • 16 corn tortillas
  • 2 cups enchilada sauce (homemade, store-bought, or birria consomé)
  • 2 cups shredded Oaxaca or Monterey Jack cheese
  • ½ cup crumbled Cotija cheese
  • Fresh cilantro, for garnish

Instructions

  1. Prepare the Chiles: Remove stems and seeds from the guajillo and ancho chiles. Toast them lightly in a skillet over medium heat until fragrant but not burnt, then soak them in hot water for about 15-20 minutes until softened.
  2. Blend the Sauce: In a blender, combine softened chiles, garlic cloves, chopped white onion, cinnamon stick, cloves, cumin seeds, Mexican oregano, and beef broth. Blend until the mixture is smooth and uniform.
  3. Cook the Meat: Season the beef chuck roast generously with salt and pepper. In a Dutch oven or heavy pot, sear the beef on all sides until browned. Pour the blended chile sauce over the meat, add bay leaves, and enough additional beef broth to cover partially. Simmer on low heat for 2.5 to 3 hours until the meat is tender and shreddable.
  4. Shred the Beef: Remove the beef from the pot and shred it using two forks. Strain the cooking broth to remove solids and reserve this flavorful broth for use as sauce or dipping consomé.
  5. Prepare the Tortillas: Warm the corn tortillas on a hot skillet or comal for a few seconds on each side to make them pliable and easy to roll.
  6. Assemble the Enchiladas: Dip each warm tortilla lightly into the enchilada sauce or reserved birria broth, then fill it with shredded beef. Roll up the tortilla tightly and place it seam-side down in a baking dish in a single layer.
  7. Add Sauce and Cheese: Pour the remaining enchilada sauce generously over the rolled tortillas. Sprinkle the shredded Oaxaca or Monterey Jack cheese evenly on top.
  8. Bake: Preheat your oven to 375°F (190°C). Bake the enchiladas for 15 to 20 minutes until the cheese is fully melted, bubbly, and slightly golden.
  9. Garnish and Serve: Remove from oven and sprinkle the enchiladas with crumbled Cotija cheese and fresh cilantro leaves. Serve immediately and enjoy the rich, cheesy flavors of traditional birria enchiladas.

Notes

  • For extra authenticity, use beef short ribs instead of chuck roast if available.
  • The birria consomé (broth) makes a great dipping sauce for serving alongside the enchiladas.
  • You can substitute store-bought enchilada sauce if you prefer a quicker preparation.
  • If you want more heat, add one or two dried arbol chiles when blending the sauce.
  • Leftover birria meat can be stored in the fridge for up to 3 days or frozen for longer storage.

Nutrition

Keywords: Birria, Enchiladas, Mexican, beef enchiladas, slow cooked beef, cheesy enchiladas, guajillo chiles, ancho chiles, Oaxaca cheese

Find it online: https://mixitwitjoe.com/birria-enchiladas-recipe/