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Birria Enchiladas Recipe

Birria Enchiladas Recipe
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5.2 from 22 reviews

Birria Enchiladas are a flavorful Mexican dish featuring tender, slow-cooked beef simmered in a rich, smoky chile sauce. The shredded meat is wrapped in warm corn tortillas, topped with a savory enchilada sauce and melted Oaxaca or Monterey Jack cheese, then baked to perfection. Finished with crumbled Cotija cheese and fresh cilantro, this comforting dish offers a delightful blend of spices and textures perfect for gatherings or a satisfying meal.

Ingredients

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 cinnamon stick
  • 3 whole cloves
  • 1 tsp Mexican oregano
  • 1 tsp cumin seeds (or ground cumin)

Veggies and Aromatics

  • 1 large white onion
  • 6 garlic cloves

Enchiladas and Garnishes

  • 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 dry skillet over medium heat until fragrant, about 1-2 minutes per side. Then, soak the chiles in hot water for 15-20 minutes until softened.
  2. Blend the Sauce: In a blender, combine the softened chiles, garlic cloves, white onion, cinnamon stick, cloves, cumin seeds, Mexican oregano, and beef broth. Blend until you achieve a smooth, rich sauce.
  3. Cook the Meat: Season the beef chuck roast with salt and pepper. Heat a Dutch oven or heavy pot over medium-high heat and sear the beef on all sides until browned. Pour the chile sauce over the beef, add bay leaves, and cover. Simmer gently on low heat for 2.5 to 3 hours, or until the meat is tender and easily shredded.
  4. Shred the Beef: Remove the beef from the pot and shred it using two forks. Strain the cooking broth and reserve the liquid to use as a sauce or braising liquid for dipping.
  5. Prepare the Tortillas: Warm the corn tortillas on a skillet or griddle until soft and pliable, about 30 seconds per side, to prevent tearing when rolling.
  6. Assemble the Enchiladas: Dip each tortilla briefly into the reserved broth or enchilada sauce, then fill with a generous amount of shredded birria beef. Roll the tortilla tightly and place it seam-side down in a baking dish.
  7. Add Sauce and Cheese: Pour enchilada sauce over the rolled tortillas until well coated. Sprinkle the shredded Oaxaca or Monterey Jack cheese evenly over the top.
  8. Bake: Preheat the oven to 375°F (190°C). Bake the enchiladas for 15-20 minutes, or until the cheese is melted, bubbly and slightly golden.
  9. Garnish and Serve: Remove from the oven and sprinkle with crumbled Cotija cheese and fresh cilantro leaves. Serve warm with a side of the reserved birria consommé for dipping, if desired.

Notes

  • For extra depth of flavor, allow the birria sauce to rest overnight before cooking the beef.
  • Substitute beef chuck with lamb or goat for a traditional variation.
  • If fresh chiles are unavailable, substitute with high-quality dried chile powder, adjusting amounts to taste.
  • Oaxaca cheese can be replaced with Monterey Jack or mozzarella if unavailable.
  • Leftover birria broth makes a delicious dipping sauce or can be used for soups.
  • Warm tortillas help prevent cracking when rolling enchiladas.
  • Adjust spice levels by modifying the amount of chiles used or removing seeds completely.

Nutrition

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