Description
Birria Enchiladas are a flavorful Mexican dish featuring tender, slow-cooked beef chuck roast simmered in a rich, smoky chile sauce, wrapped in corn tortillas, smothered in enchilada sauce, and baked with melted Oaxaca or Monterey Jack cheese. Garnished with crumbly Cotija cheese and fresh cilantro, these enchiladas offer a delicious combination of savory meat, spicy sauce, and creamy cheese perfect for any festive meal or comfort food craving.
Ingredients
Scale
Meat and Broth
- 3 lbs beef chuck roast (or short ribs, lamb, or goat)
- 4 cups beef broth
- 2 bay leaves
Chiles and Spices
- 6 dried guajillo chiles
- 4 dried ancho chiles
- 1 cinnamon stick
- 3 whole cloves
- 1 tsp Mexican oregano
- 1 tsp cumin seeds (or ground cumin)
Vegetables and Aromatics
- 1 large white onion
- 6 garlic cloves
Enchiladas
- 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
- Prepare the Chiles: Remove stems and seeds from guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat until fragrant, about 1-2 minutes. Then soak the toasted chiles in hot water for about 20 minutes until softened.
- Blend the Sauce: In a blender, combine the softened chiles, garlic cloves, chopped white onion, cinnamon stick, whole cloves, cumin seeds, Mexican oregano, and beef broth. Blend until you achieve a smooth and rich sauce.
- Cook the Meat: Season the beef chuck roast with salt and pepper. In a Dutch oven or heavy pot, sear the beef on all sides until browned. Pour the chile sauce over the meat, add bay leaves, and enough beef broth to partially cover. Cover and simmer on low heat for 2.5 to 3 hours, or until the meat is very tender and shreddable.
- Shred the Beef: Remove the beef from the pot and shred finely using forks. Strain the cooking broth to remove solids and reserve the liquid for use as birria consomé or to blend with enchilada sauce.
- Prepare the Tortillas: Warm the corn tortillas on a skillet or comal until soft and pliable, about 30 seconds per side.
- Assemble the Enchiladas: Fill each warmed tortilla with a generous amount of shredded birria meat. Roll each tortilla tightly and place seam-side down in a baking dish.
- Add Sauce and Cheese: Pour 2 cups of enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded Oaxaca or Monterey Jack cheese on top, covering the enchiladas well.
- Bake: Preheat the oven to 375°F (190°C). Bake the enchiladas for 15-20 minutes, or until the cheese is melted, bubbly, and golden at the edges.
- Garnish and Serve: Remove from oven and top enchiladas with crumbled Cotija cheese and freshly chopped cilantro. Serve immediately and enjoy the rich, cheesy birria enchiladas with a side of birria consomé if desired.
Notes
- For a deeper flavor, marinate the beef with salt and pepper a few hours before cooking.
- Adjust the heat by adding or reducing chili seeds or including a spicy chile variety.
- You can substitute beef with lamb or goat meat for authentic regional variations.
- Leftover birria consomé makes an excellent dipping sauce or broth to accompany the enchiladas.
- Use fresh corn tortillas for best texture—store-bought may be less pliable.
- To make the enchilada sauce from birria consomé, strain and reduce the broth, seasoning as needed.
- This recipe freezes well: assemble and freeze before baking, then bake directly from frozen (add extra baking time).
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Simmering, Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (2 enchiladas)
- Calories: 650
- Sugar: 4g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0.2g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 45g
- Cholesterol: 130mg
Keywords: Birria Enchiladas, Mexican Enchiladas, Beef Enchiladas, Slow Cooked Beef, Birria Recipe, Enchilada Sauce, Oaxaca Cheese, Mexican Comfort Food
