Birria Enchiladas
Birria Enchiladas combine tender, flavorful stewed beef with rich, spicy enchilada sauce wrapped in corn tortillas for a delicious Mexican comfort dish.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 5 dried guajillo chilies, stems and seeds removed
- 3 dried ancho chilies, stems and seeds removed
- 1 white onion, quartered
- 4 garlic cloves
- 2 tomatoes, quartered
- 2 cups beef broth
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 2 bay leaves
- Salt and pepper, to taste
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Vegetable oil, for frying
- Chopped cilantro and diced onion, for garnish
Instructions
- Toast the dried guajillo and ancho chilies in a hot skillet for 1-2 minutes until fragrant, then soak them in hot water for 15 minutes.
- Meanwhile, in a large pot, add beef chuck roast, quartered onion, garlic cloves, tomatoes, cumin, oregano, cinnamon, bay leaves, salt, and pepper.
- Drain chilies and blend them with the beef broth until smooth; pour this chili sauce over the beef in the pot.
- Bring the mixture to a boil, then reduce heat and simmer covered for about 2.5 to 3 hours or until beef is tender and shreddable.
- Remove beef, shred it with forks, and return to the pot with the sauce.
- Heat vegetable oil in a skillet. Dip each corn tortilla briefly into the birria sauce to coat, then fill with shredded beef and some cheese, fold and place in the skillet.
- Cook enchiladas for 2-3 minutes on each side until tortillas are crisp and cheese is melted.
- Serve topped with chopped cilantro and diced onion, with a side of remaining birria consomé for dipping.
Notes
For extra flavor, serve with lime wedges and a side of pickled jalapeños or radishes.