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Birria Enchiladas Recipe

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★★★★★

4.7 from 90 reviews

Tender, slow-cooked birria meat wrapped in warm corn tortillas, smothered in rich enchilada sauce, and topped with melty cheese and fresh garnishes. These Birria Enchiladas are comforting, flavorful, and perfect for a special dinner or an easy meal prep option.

Ingredients

Scale

Meat and Sauce 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

Enchiladas Assembly

  • 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 guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat for 1–2 minutes until fragrant. Then soak the toasted chiles in hot water for about 15 minutes until softened.
  2. Blend the Sauce: Drain the soaked chiles and add them to a blender with garlic cloves, chopped onion, cinnamon stick, whole cloves, cumin, Mexican oregano, and some beef broth. Blend until very smooth, adding more broth if needed to reach a thick, pourable sauce consistency.
  3. Cook the Meat: 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. Pour the blended chile sauce over the meat, add bay leaves, then add enough beef broth to cover about 75% of the meat. Cover and simmer on low heat for 2.5 to 3 hours, or until the beef is fork-tender and easily shredded.
  4. Shred the Beef: Remove the cooked beef from the pot and shred it using two forks. Strain the braising liquid to use as consomé or as a base for your enchilada sauce.
  5. Prepare the Tortillas: Warm the corn tortillas on a skillet or griddle until soft and pliable to prevent cracking when rolling.
  6. Assemble the Enchiladas: Preheat the oven to 375°F (190°C). Lightly coat a baking dish with some enchilada sauce. Spoon a generous amount of shredded birria into each tortilla, roll tightly, and place seam-side down in the dish, arranging them with space between for even baking.
  7. Add Sauce and Cheese: Pour enchilada sauce (or birria consomé) generously over the rolled tortillas. Sprinkle shredded Oaxaca or Monterey Jack cheese evenly on top.
  8. Bake: Bake uncovered for 15–20 minutes until the cheese is melted, bubbly, and slightly golden.
  9. Garnish and Serve: Remove from oven and garnish with crumbled Cotija cheese and fresh cilantro. Serve hot and enjoy the rich and bold flavors of Birria Enchiladas!

Notes

  • Toast the dried chiles before blending to deepen their flavor.
  • Use well-marbled cuts like beef chuck roast or short ribs for tender, juicy birria.
  • Warm the tortillas before assembling to prevent tearing.
  • Do not overcrowd the baking dish to allow even cooking and proper saucing.
  • Adjust seasoning of the sauce or consomé with salt, sugar, or vinegar for balanced flavors.
  • Let the enchiladas rest about 5 minutes after baking to allow sauce to thicken and meld.
  • Store leftovers in an airtight container refrigerated up to 4 days or freeze up to 2 months.
  • Reheat in oven at 350°F (175°C) covered until warmed through, or microwave covered for quick reheating.

Keywords: Birria, Enchiladas, Mexican, Beef Enchiladas, Slow Cooked Meat, Spicy Sauce, Comfort Food

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