Description
These Birria Enchiladas combine the rich, slow-cooked flavors of traditional birria beef with the cheesy, saucy goodness of enchiladas. Tender shredded beef is wrapped in corn tortillas, drenched in birria consommé, and baked with gooey melted cheese. This dish is perfect for a comforting dinner or a special occasion!
Ingredients
Units
Scale
For the Birria Beef:
- 2 1/2 lbs beef chuck roast (or beef short ribs)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 4 cups beef broth
- 3 dried guajillo chilies, stemmed and deseeded
- 2 dried ancho chilies, stemmed and deseeded
- 1 chipotle pepper in adobo sauce
- 1 medium onion, chopped
- 4 cloves garlic
- 1 tablespoon apple cider vinegar
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 2 bay leaves
For the Enchiladas:
- 12 corn tortillas
- 2 cups shredded Oaxaca or Monterey Jack cheese
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced white onion
- Lime wedges, for serving
Instructions
Step 1: Make the Birria Beef
- Prepare the chilies: In a small saucepan, add guajillo and ancho chilies with enough water to cover them. Bring to a boil, then remove from heat and let them soak for 10 minutes until softened.
- Blend the sauce: In a blender, combine the soaked chilies, chipotle pepper, onion, garlic, vinegar, oregano, cumin, paprika, cinnamon, and 1 cup of beef broth. Blend until smooth.
- Sear the beef: Season the beef with salt, pepper, and garlic powder. In a large pot or Dutch oven, heat oil over medium-high heat. Sear the beef on all sides until browned (about 3–4 minutes per side).
- Simmer: Pour the blended sauce and remaining beef broth over the beef. Add bay leaves, cover, and simmer on low for 3–4 hours until the meat is tender and shreddable. (Alternatively, cook in a slow cooker on LOW for 6–8 hours or in an Instant Pot on HIGH pressure for 45 minutes with natural release).
- Shred the meat: Remove the beef, shred it with forks, and return it to the consommé.
Step 2: Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- Dip tortillas: Warm the corn tortillas, then dip each one in the birria consommé to coat.
- Fill and roll: Place a generous amount of shredded birria beef inside each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Add toppings: Pour extra consommé over the enchiladas and sprinkle with shredded cheese.
- Bake: Bake for 15–20 minutes or until the cheese is melted and bubbly.
Step 3: Serve
- Garnish with fresh cilantro and diced onions. Serve with lime wedges and extra consommé for dipping!
Notes
- For a spicier version, add extra chipotle peppers or a teaspoon of chili powder to the sauce.
- Use flour tortillas if you prefer a softer texture.
- Store leftovers in an airtight container for up to 3 days and reheat in the oven at 350°F.