Birria Enchiladas Recipe
If you are looking to wow your friends and family with a truly decadent, hearty Mexican dish, this Birria Enchiladas Recipe is your ticket to flavor paradise. Imagine tender, slow-cooked beef infused with smoky, spicy chilies and warming spices, wrapped in soft corn tortillas, layered with melty cheese, and baked to bubbly perfection. Not only does this recipe offer a beautiful blend of textures and bold flavors, but it also pays homage to a traditional Mexican comfort food loved by many. Whether it’s a special occasion or a weekend feast, these birria enchiladas always steal the show and bring everyone back for seconds.
Ingredients You’ll Need
Getting started with the Birria Enchiladas Recipe is simpler than it looks because each ingredient plays an essential role in building the rich profile and texture unique to this dish. From the types of chilies to the cut of meat, these selections ensure a depth of flavor that is complex yet comforting.
- 2 pounds beef chuck roast or short ribs: These cuts become wonderfully tender after slow cooking and soak up the sauce beautifully.
- 4 dried guajillo chilies (stemmed and seeded): Provide a mild, fruity smokiness that forms the heart of the sauce.
- 2 dried ancho chilies (stemmed and seeded): Add deep, rich flavor with mild heat and sweet berry undertones.
- 2 cups beef broth: Essential for braising the meat and making the birria sauce lush and flavorful.
- 1 chipotle pepper in adobo: Brings a smoky spiciness that elevates the entire sauce.
- 4 cloves garlic: Adds pungent depth and aromatic warmth.
- 1 small onion, chopped: Contributes a subtle sweetness and texture to the sauce.
- 1 teaspoon cumin: Offers an earthy, savory note.
- 1 teaspoon dried oregano: Gives a slightly bitter, herbaceous balance.
- 1/2 teaspoon ground cinnamon: Introduces warming spice that rounds out the chili flavors.
- 2 bay leaves: Infuse the sauce with an aromatic, subtle bitterness during simmering.
- Salt and pepper to taste: Necessary for bringing all flavors into perfect harmony.
- 1 tablespoon apple cider vinegar: Adds brightness and a touch of acidity to balance richness.
- 1 tablespoon oil (for searing): Helps develop a flavorful crust on the meat.
- 10–12 corn tortillas: The authentic base for wrapping the enchiladas.
- 2 cups shredded Oaxaca, Monterey Jack, or mozzarella cheese: Melted cheese adds creamy texture and those irresistible cheesy pulls.
- Chopped onion and cilantro for garnish: Fresh toppings brighten flavors and add color contrast.
How to Make Birria Enchiladas Recipe
Step 1: Toast and Soften Chilies
Start by gently toasting the guajillo and ancho chilies in a dry skillet over medium heat for about 1 to 2 minutes until aromatic. This toasting unlocks their deep flavors and intensifies aroma. Once toasted, transfer them to a bowl and cover with hot water to soak for 10 minutes until they soften, making them easier to blend smoothly for the sauce.
Step 2: Season and Sear the Beef
While the chilies soften, generously season your beef with salt and pepper. Heat your oil in a large pot or Dutch oven until shimmering, then sear the meat on all sides until it develops a beautiful browned crust. This step locks in juices and layers in rich flavor that will carry through the entire dish.
Step 3: Blend the Sauce
Next, combine the softened chilies, chipotle pepper, garlic cloves, chopped onion, cumin, oregano, cinnamon, apple cider vinegar, and 1 cup of beef broth in a blender. Puree until silky smooth – this luscious sauce will coat the meat and soak into the tortillas later, ensuring every bite bursts with boldness.
Step 4: Simmer the Beef
Pour the blended sauce over your seared beef, then add the bay leaves and remaining beef broth. Cover your pot and let it simmer gently for 2 and a half to 3 hours, or until the beef is fork-tender and shreddable. This lengthy simmering melds the flavors beautifully and creates that melt-in-your-mouth texture everyone loves in birria.
Step 5: Assemble the Enchiladas
Once your beef is perfectly tender, shred it directly in the sauce so it soaks up every bit of flavor. Preheat your oven to 375°F (190°C). Lightly fry each tortilla in a pan to soften and then dip them into the birria sauce. Fill each tortilla with a generous portion of shredded beef and cheese, roll them tightly, and place seam-side down in a baking dish ready for their final transformation.
Step 6: Bake to Perfection
After arranging all your enchiladas, spoon extra birria sauce over the top and sprinkle with more cheese. Bake for 15 to 20 minutes until everything is bubbling hot and the cheese has melted to gooey perfection. This final bake melds everything together and creates irresistible crispy edges you’ll adore.
How to Serve Birria Enchiladas Recipe
Garnishes
The right garnishes bring brightness and freshness to balance the rich, hearty enchiladas. Chopped white onion and fresh cilantro are classic choices that add a crisp contrast. You can also squeeze a bit of lime over the top to enhance acidity or serve with pickled jalapeños for an extra spicy kick.
Side Dishes
These enchiladas are fabulous on their own but pair beautifully with traditional Mexican sides like Mexican rice, refried beans, or a fresh cabbage slaw tossed with lime and chili powder. Don’t forget the consomé—the flavorful birria broth you cooked the meat in—for dipping each enchilada, which brings an unforgettable extra layer of sumptuousness to every bite.
Creative Ways to Present
If you want to turn this Birria Enchiladas Recipe into a party centerpiece, serve it family-style on a large platter with small bowls of garnishes and broth on the side. Another fun idea is layering birria meat and cheese in a Mexican casserole dish and baking it to create a deconstructed enchilada experience. Taco-style birria bites are fantastic too—just serve the meat in small tortillas with cheese and sauces for easy snacking.
Make Ahead and Storage
Storing Leftovers
Store leftover birria enchiladas in an airtight container in the refrigerator for up to 3 days. Make sure to keep any remaining sauce or consomé separately to maintain the best texture when reheating.
Freezing
You can freeze prepared but unbaked enchiladas by wrapping the baking dish tightly in plastic wrap and foil. They will keep well for up to 2 months. Thaw in the fridge overnight before baking as instructed.
Reheating
Reheat enchiladas in the oven at 350°F (175°C) for about 15 to 20 minutes until warm and bubbly. Alternatively, microwave individual portions on medium power to keep the texture tender but watch out to avoid drying them out.
FAQs
Can I use a slow cooker for this Birria Enchiladas Recipe?
Absolutely! After searing the beef and blending the sauce, you can transfer everything to a slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the meat shreds easily. This is a great hands-off method that still delivers fantastic flavor.
What type of cheese works best in birria enchiladas?
Oaxaca cheese is traditional because it melts beautifully and has a mild, creamy flavor. Monterey Jack or mozzarella are delicious alternatives that also melt well and create those perfect gooey strings when you pull apart the enchiladas.
Can I make this recipe gluten-free?
Yes! Using corn tortillas ensures the Birria Enchiladas Recipe stays gluten-free. Just double-check that your beef broth and spices do not contain hidden gluten, and you’re good to go.
Is the birria sauce very spicy?
The sauce has a gentle warmth from the chipotle and dried chilies but is not overwhelmingly spicy. You can always adjust the heat by reducing the chipotle pepper or omitting it if you prefer a milder taste.
Can I prepare birria meat ahead of time?
Definitely! You can cook the birria meat a day or two in advance and refrigerate it in its sauce. When ready to assemble, just reheat the meat and sauce before dipping tortillas and baking the enchiladas. This saves time on the day of serving.
Final Thoughts
Making the Birria Enchiladas Recipe at home is a rewarding way to bring rich Mexican flavors into your kitchen with a dish that feels special but is surprisingly approachable. Once you try these tender, cheesy, saucy enchiladas, you’ll understand why they’ve become such a beloved comfort food. Gather your ingredients, invite some friends, and enjoy every joyful, flavorful bite of this unforgettable meal.
Print
Birria Enchiladas Recipe
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Birria Enchiladas recipe offers tender, slow-braised beef chuck roast infused with a rich, smoky chili sauce, wrapped in soft corn tortillas and baked with melted cheese for a deliciously comforting Mexican main course. The enchiladas are perfect for dipping in flavorful birria consomé, delivering a hearty and satisfying meal full of vibrant aromas and textures.
Ingredients
For the Birria Meat and Sauce
- 2 pounds beef chuck roast or short ribs
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 2 cups beef broth
- 1 chipotle pepper in adobo
- 4 cloves garlic
- 1 small onion, chopped
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 2 bay leaves
- Salt and pepper to taste
- 1 tablespoon apple cider vinegar
- 1 tablespoon oil (for searing)
For the Enchiladas
- 10–12 corn tortillas
- 2 cups shredded Oaxaca, Monterey Jack, or mozzarella cheese
- Chopped onion and cilantro for garnish
Instructions
- Toast Chilies: In a dry skillet over medium heat, toast the guajillo and ancho chilies for 1–2 minutes until fragrant. Transfer to a bowl and cover with hot water; soak for 10 minutes until softened.
- Season and Sear Meat: Meanwhile, season the beef with salt and pepper. In a large pot or Dutch oven, heat oil and sear the meat on all sides until browned for enhanced flavor and texture.
- Prepare Sauce: In a blender, combine soaked chilies, chipotle pepper, garlic, onion, cumin, oregano, cinnamon, vinegar, and 1 cup of beef broth. Blend until smooth to create the rich birria sauce.
- Braise Beef: Pour the blended sauce over the seared meat, add bay leaves and the remaining beef broth. Cover and simmer gently on low heat for 2.5–3 hours or until the beef is tender and easily shreddable.
- Shred Beef: Remove the beef from the pot, shred it finely using forks, and return the shredded meat back into the sauce to absorb the flavors.
- Preheat Oven and Prepare Tortillas: Preheat the oven to 375°F (190°C). Lightly fry each tortilla in a pan to soften them for easier rolling and better texture.
- Assemble Enchiladas: Dip each fried tortilla in the birria sauce, then fill with shredded beef and cheese. Roll tightly and place seam-side down in a baking dish.
- Bake: Spoon extra birria sauce over the rolled enchiladas, sprinkle with more cheese, and bake in the preheated oven for 15–20 minutes until bubbly and golden.
- Garnish and Serve: Garnish with chopped onion and cilantro. Serve hot with a side of consomé for dipping to enjoy the full birria enchilada experience.
Notes
- Serve with a side of consomé (birria broth) for dipping to enhance flavor.
- For a shortcut, use pre-made birria meat to reduce cooking time.
- Tortillas can be warmed in a microwave instead of frying for easier rolling.
- Use gluten-free tortillas to make this recipe suitable for a gluten-free diet.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising, Baking
- Cuisine: Mexican
