Name: Birria Enchiladas Recipe
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: Mexican
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

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Introduction

Birria Enchiladas combine tender, slow-cooked birria meat wrapped in warm corn tortillas, smothered in rich enchilada sauce, and topped with melty cheese and fresh garnishes. This comforting and flavorful dish is perfect for a special dinner or easy meal prep.

Two enchiladas sit side by side on a white plate filled with rich red sauce that pools around them. Each enchilada has a soft, slightly browned tortilla wrapped around a filling of seasoned ground meat that peeks out at the edges. The top layer is covered in melted, golden-yellow cheese, with some parts bubbly and stretched. Chopped fresh cilantro and small bits of white and purple onion are scattered generously on top, adding bright green and light purple colors. A fork partially lifts one enchilada, showing the filling inside. The plate rests on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Remove stems and seeds from guajillo and ancho chiles. Toast lightly in a dry skillet over medium heat for 1–2 minutes until fragrant, then soak in hot water for about 15 minutes until softened.
Step 2: Drain the chiles and blend them with garlic cloves, onion, cinnamon stick, cloves, cumin, oregano, and some beef broth until very smooth. Add more broth if needed to reach a thick, pourable consistency.
Step 3: Season the beef chuck roast generously with salt and pepper. In a large Dutch oven or heavy pot, sear the meat on all sides until browned.
Step 4: Pour the chile sauce over the meat, add bay leaves, and enough beef broth to cover about ¾ of the meat. Cover and simmer on low heat for 2.5 to 3 hours, until the beef is fork-tender and shreds easily.
Step 5: Remove the cooked beef and shred it using two forks. Strain the braising liquid and reserve it as consomé or for enchilada sauce.
Step 6: Warm the corn tortillas on a skillet or griddle until soft and pliable to prevent cracking.
Step 7: Preheat the oven to 375°F (190°C). Lightly coat a baking dish with enchilada sauce. Spoon a generous amount of shredded birria into each tortilla, roll them up, and place seam-side down in the dish.
Step 8: Pour enchilada sauce or birria consomé generously over the rolled tortillas and sprinkle shredded cheese on top.
Step 9: Bake uncovered for 15–20 minutes until the cheese is melted and bubbly.
Step 10: Remove from oven and garnish with crumbled Cotija cheese and fresh cilantro. Serve hot and enjoy!

Tips & Variations

Toast the chiles to deepen the sauce’s flavor and avoid bitterness.
Use well-marbled cuts like beef chuck roast or short ribs for juicy, tender birria.
Warm tortillas before assembling to keep them pliable and prevent tearing.
Don’t overcrowd the baking dish to ensure even cooking and sauce absorption.
Taste the sauce consomé and adjust seasoning with a pinch of salt, sugar, or a splash of vinegar if needed.
Let enchiladas rest 5 minutes after baking to allow the sauce to thicken and meld with tortillas.
For more heat, add spicier chiles like chile de árbol or serve with hot salsa on the side.
Use gluten-free corn tortillas and check sauces for gluten to make the dish gluten-free.

Storage

Store leftover Birria Enchiladas in an airtight container in the refrigerator for up to 4 days; the flavors will deepen after a day. For longer storage, freeze them wrapped tightly or in a freezer-safe dish for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F (175°C) until heated through. Microwaving individual portions is possible but cover to prevent drying out.

How to Serve

Two enchiladas lie side by side on a white plate filled with red sauce. Each enchilada is wrapped in a soft, slightly browned tortilla filled with a rich, dark brown minced meat mixture visible at the open edge. The top layer of the enchiladas is covered in melted golden-yellow cheese that looks slightly glossy and smooth. Fresh green cilantro leaves are scattered over the cheese along with small pieces of chopped white and purple onion, adding a fresh contrast to the warm tones. The plate is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought enchilada sauce?

Yes, a good-quality store-bought enchilada sauce works well if you’re short on time, though homemade sauce or reduced birria consomé offers the deepest flavor.

Can I make the birria ahead of time?

Absolutely. Preparing the birria a day or two in advance allows the flavors to deepen and makes assembling the enchiladas faster when ready to serve.