Last summer, my husband and I took a short trip to Santa Fe to visit old friends, and one evening, we ended up in a small, family-run cantina tucked between two adobe buildings. The scent of simmering beef, roasted chiles, and toasted spices drifted through the air, and I was instantly drawn to a dish on the menu—Birria Enchiladas.

They arrived bubbling hot, the cheese perfectly melted, the sauce deep red and glossy. One bite, and I was hooked. The meat was tender, almost buttery, infused with layers of smoky chile flavor and aromatic spices. It felt like comfort and celebration in the same bite.

When I got home, I couldn’t stop thinking about that dish. I spent a few weekends recreating it, adjusting the chile blend, testing different cheeses, and finally landing on a version that took me right back to that cozy cantina.

Now, this recipe has become one of my family’s favorites for Sunday dinners or when the grandkids come over. The kitchen fills with that same warm, spicy aroma, and it feels like a little trip to New Mexico every time.

Short Description

Birria Enchiladas combine the rich, slow-cooked flavors of traditional Mexican birria with the comfort of cheesy, baked enchiladas. Tender beef is simmered in a spiced chile sauce, rolled in corn tortillas, topped with melted cheese, and baked until bubbling and irresistible.

Key Ingredients

3 lbs beef chuck roast (or short ribs, lamb, or goat)
6 dried guajillo chiles
4 dried ancho chiles
1 large white onion
6 garlic cloves
2 bay leaves
1 cinnamon stick
3 whole cloves
1 tsp Mexican oregano
1 tsp cumin seeds (or ground cumin)
4 cups beef broth
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

Tools Needed

Large Dutch oven or heavy-bottomed pot
Blender
Baking dish (9×13 inch)
Tongs
Skillet
Mixing bowls
Knife and cutting board

Cooking Instructions

Step 1: Prepare the Chiles
Remove the stems and seeds from guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat for about 30 seconds per side until fragrant. Soak in hot water for 15–20 minutes until softened.

Step 2: Blend the Sauce
In a blender, combine the softened chiles, garlic, onion, cinnamon stick, cloves, cumin, oregano, and about 2 cups of beef broth. Blend until smooth. If needed, strain through a fine mesh sieve for a silky sauce.

Step 3: Cook the Meat
Season the beef generously with salt and pepper. In a large Dutch oven, sear it on all sides over medium-high heat until browned. Pour in the blended chile sauce, remaining broth, and add bay leaves. Cover and simmer gently on low for 2½–3 hours, or until the meat is fork-tender.

Step 4: Shred the Beef
Remove the beef from the pot, shred it using two forks, and discard any large fat pieces. Strain the remaining broth (consomé) and reserve for dipping or for the enchilada sauce.

Step 5: Prepare the Tortillas
Warm the corn tortillas in a dry skillet for about 15 seconds per side, just until pliable. This keeps them from cracking when rolled.

Step 6: Assemble the Enchiladas
Fill each tortilla with a generous spoonful of shredded birria. Roll tightly and place seam-side down in a greased baking dish. Continue until all are filled.

Step 7: Add Sauce and Cheese
Pour enchilada sauce or reserved birria consomé evenly over the rolled tortillas. Sprinkle the shredded Oaxaca or Monterey Jack cheese over the top.

Step 8: Bake
Bake at 375°F for 15–20 minutes until the cheese is melted and bubbly and the edges start to brown slightly.

Step 9: Garnish and Serve
Sprinkle with Cotija cheese and fresh cilantro before serving. Serve warm, with extra consomé on the side for dipping.

Why You’ll Love This Recipe

Deep, Authentic Flavor: The blend of dried chiles, cinnamon, and cloves gives the sauce a beautifully complex flavor.

Melt-in-Your-Mouth Beef: Slow-cooked until tender, the beef practically falls apart.

Cheesy Comfort: Each enchilada is coated in melted cheese that balances the spiced meat perfectly.

Perfect for Sharing: This dish feeds a crowd and always earns compliments.

Customizable: You can swap the meat or adjust the spice level to your liking.

Mistakes to Avoid & Solutions

Skipping the Toasting Step: Toasting the chiles adds depth. If you skip it, the sauce can taste flat.

Overblending the Sauce: Blend only until smooth; overblending can make it bitter.

Not Softening the Tortillas: Cold tortillas crack when rolled. Warm them briefly before filling.

Using Low-Quality Broth: A good, flavorful broth enhances the birria richness. Use homemade or high-quality store-bought broth.

Overbaking: The cheese should be melted and bubbly, not browned too deeply. Keep an eye on it near the end.

Serving and Pairing Suggestions

Serve with Mexican rice, refried beans, or street corn salad.

Pair with a light Mexican lager or a cold hibiscus agua fresca.

For gatherings, serve enchiladas family-style straight from the baking dish.

Garnish with lime wedges and extra cilantro for freshness.

Storage and Reheating Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Freeze: Wrap enchiladas individually in foil and freeze for up to 2 months.

Reheat: Bake at 350°F for 15 minutes, covered, or microwave for 1–2 minutes until hot.

Avoid sogginess: Reheat uncovered briefly to crisp the edges.

FAQs

1. Can I use chicken instead of beef?
Yes! Shredded chicken thighs make a lighter version that still absorbs the sauce beautifully.

2. Are the chiles spicy?
Guajillo and ancho chiles are mild, adding more flavor than heat. You can add a chile de árbol for spice.

3. Can I make this ahead of time?
Absolutely. Prepare the birria and assemble the enchiladas a day in advance, then bake before serving.

4. What if I don’t have Oaxaca cheese?
Use Monterey Jack, mozzarella, or even pepper jack for a bit of a kick.

5. Can I cook the meat in a slow cooker?
Yes. Combine everything and cook on low for 6–7 hours or until tender.

Tips & Tricks

Strain the sauce for a silky texture.

Keep tortillas warm in a clean towel while assembling.

For crispy edges, broil the enchiladas for 1–2 minutes after baking.

Add a small spoon of birria broth inside each enchilada for extra moisture.

Don’t forget a squeeze of lime before serving—it brightens every bite.

Recipe Variations

Lamb Birria Enchiladas: Swap beef for lamb and add a touch of rosemary for a rich, earthy flavor.

Vegetarian Version: Use jackfruit or roasted mushrooms instead of meat and vegetable broth for depth.

Spicy Birria: Blend in one or two chile de árbol with the sauce for extra heat.

Birria Enchilada Casserole: Layer tortillas, birria, cheese, and sauce like a lasagna and bake.

Creamy Twist: Add a swirl of Mexican crema on top before baking for a velvety finish.

Final Thoughts

When I pull this bubbling dish from the oven, the aroma alone brings everyone to the kitchen before I can even call them. The first time I made it for my grandchildren, they stood by the oven, peeking through the glass, waiting for the cheese to melt.

Every step, from toasting the chiles to shredding the tender beef, feels like a quiet, loving ritual. Sharing it at the table reminds me of that evening in Santa Fe—warm light, easy laughter, and food that connects people no matter where they’re from.

Birria Enchiladas

Sandra Myers

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Ingredients

3 lbs beef chuck roast or short ribs, lamb, or goat
6 dried guajillo chiles
4 dried ancho chiles
1 large white onion
6 garlic cloves
2 bay leaves
1 cinnamon stick
3 whole cloves
1 tsp Mexican oregano
1 tsp cumin seeds or ground cumin
4 cups beef broth
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

Remove stems and seeds from guajillo and ancho chiles, then toast them in a dry skillet until fragrant, about 30 seconds per side. Soak in hot water for 15–20 minutes until softened.
Blend softened chiles with garlic, onion, cinnamon stick, cloves, cumin, oregano, and 2 cups of beef broth until smooth. Strain if needed for a silky texture.
Season beef with salt and pepper, then sear in a Dutch oven until browned on all sides. Pour in the blended chile sauce, remaining broth, and bay leaves. Cover and simmer gently for 2½–3 hours, until the meat is fork-tender.
Remove beef, shred it with two forks, and discard any large fat pieces. Strain the broth (consomé) and reserve for dipping or sauce.
Warm corn tortillas in a dry skillet until pliable. Fill each with shredded birria, roll tightly, and place seam-side down in a greased baking dish.
Pour enchilada sauce or reserved consomé evenly over the tortillas and top with shredded Oaxaca or Monterey Jack cheese.
Bake at 375°F for 15–20 minutes until the cheese melts and bubbles, and the edges are lightly browned.
Finish with a sprinkle of Cotija cheese and fresh cilantro. Serve warm with extra consomé on the side for dipping.