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
Scale
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
