Birria Enchiladas
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.
Calories:
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.