If you have never tried a dish that marries meltingly tender beef with layers of rich flavor and gooey cheese, then let me introduce you to the magic of the Birria Enchiladas Recipe. This dish takes the iconic birria beef, slow-cooked to perfection, then lovingly wrapped in corn tortillas and baked with cheese and a splash of its own flavorful consommé for a meal that is truly unforgettable. Every bite offers a symphony of textures and spices that not only satisfy hunger but also warm the soul.
Ingredients You’ll Need
Getting the ingredients right is the first step toward making these enchiladas a sensational hit. Each ingredient plays a key role in achieving the perfect balance of authentic flavors, tender texture, and satisfying richness that this Birria Enchiladas Recipe promises.
- 2 cups cooked shredded birria beef: This is the star ingredient, tender and bursting with spice.
- 1 cup reserved birria consommé (strained): The deeply flavored broth that elevates the dish’s moistness and savoriness.
- 12 corn tortillas: Traditional and naturally gluten-free, they form the perfect wrap.
- 1 cup shredded Oaxaca or mozzarella cheese: Melts beautifully for that irresistible cheesy pull.
- ½ cup diced white onion: Adds a fresh, crisp bite to balance richness.
- 2 tablespoons chopped fresh cilantro: Offers a bright herbaceous note that livens the palate.
- 2 tablespoons oil (for pan frying): Helps soften the tortillas and develop a subtle crust.
- Salt to taste: Essential to perfectly season the entire dish.
How to Make Birria Enchiladas Recipe
Step 1: Prepare the Birria Beef (If Making from Scratch)
Begin by soaking the dried guajillo, ancho, and pasilla chiles in hot water for 15 minutes, until they’re softened and fragrant. Then blend them together with garlic, onion, cumin, oregano, cloves, and some soaking liquid to form a rich, smoky paste. Sear the beef chuck roast in a Dutch oven until browned on all sides, then add the chile paste, beef broth, cinnamon stick, bay leaf, and salt. Cover the pot and let everything simmer gently for 2½ to 3 hours. The beef should become so tender that it easily shreds apart. Reserve the delicious consommé for later use—it’s the secret weapon to moist enchiladas bursting with flavor.
Step 2: Prepare the Tortillas
With your consommé warm and ready, lightly dip each corn tortilla into it so it absorbs some of that rich flavor. Quickly pan-fry the tortillas in hot oil until they become pliable but not crispy. This step is crucial to prevent the tortillas from cracking when you roll them and adds a slight golden richness to your enchiladas.
Step 3: Assemble the Enchiladas
Lay out a softened tortilla, then fill it generously with shredded birria beef and a sprinkle of gooey cheese. Roll it up tightly and place seam-side down in a baking dish. Repeat this process for all the tortillas, arranging them snugly in the dish, ready to soak up the flavors.
Step 4: Bake to Perfection
Pour about three-quarters of a cup of the reserved consommé evenly over the rolled enchiladas. Top with the remaining cheese to create that golden, bubbly crust. Bake the dish at 375°F (190°C) for 15 to 20 minutes until every inch is bubbling and melted in that most satisfying way. The aroma filling your kitchen at this point is practically irresistible!
How to Serve Birria Enchiladas Recipe
Garnishes
To complete your Birria Enchiladas Recipe beautifully, sprinkle freshly diced white onion and chopped cilantro over the hot enchiladas as soon as they come out of the oven. These garnishes add crunch and a burst of herbaceous freshness that cuts through the richness perfectly, making every bite more exciting.
Side Dishes
Serve these enchiladas alongside traditional sides such as Mexican rice, refried beans, or a simple fresh salad with lime dressing. Each side adds complementary texture and flavor, turning your meal into a well-rounded feast that will impress anyone lucky enough to share your table.
Creative Ways to Present
For an exciting presentation, offer bowls of consommé as a dunking sauce alongside the plated enchiladas. Another idea is to combine avocado slices or a dollop of cooling sour cream on the side for those who love a creamy contrast. A wedge of lime can also add a zesty brightness that awakens all the senses.
Make Ahead and Storage
Storing Leftovers
After enjoying your enchiladas, you can store leftovers in an airtight container in the refrigerator for up to three days. The flavors actually deepen as they sit, making for an even more delicious next-day meal.
Freezing
If you want to save the Birria Enchiladas Recipe for longer, freeze them in a tightly sealed container for up to two months. It’s an ideal way to have a comforting homemade meal ready whenever you crave it, just be sure to thaw them in the fridge overnight for best results.
Reheating
Reheat your enchiladas in the oven at 350°F (175°C) until warmed through and the cheese is bubbling again. Avoid microwaving if possible to preserve the texture of the tortillas and the overall experience of this beloved Birria Enchiladas Recipe.
FAQs
Can I use flour tortillas instead of corn?
Absolutely! While corn tortillas are traditional and gluten-free, flour tortillas will work and add a slightly different softness that some folks love. Just make sure to warm them properly so they don’t crack when rolling.
Is it necessary to make birria beef from scratch?
Not at all. If you have access to pre-cooked birria beef or a trusted recipe, feel free to use it. Homemade birria is incredible, but the enchiladas still come out fantastic with quality pre-made birria.
What cheese works best in Birria Enchiladas Recipe?
Oaxaca cheese is ideal due to its meltability and mild flavor, but mozzarella is a great substitute that’s widely available and creates that delicious stretch when pulled apart.
How spicy is this dish?
The dish has a gentle warmth thanks to the combination of dried chiles, but it’s not overwhelmingly spicy. You can always adjust the amount of chiles or add extra toppings like sour cream to mellow out heat.
Can I prepare this dish for a crowd?
Definitely! This recipe scales beautifully, making it perfect for gatherings or family dinners. Just multiply the ingredients accordingly and bake in a large casserole dish for easy serving.
Final Thoughts
There is something deeply satisfying about a plate of cheesy, tender birria enchiladas that feels like a warm hug on a fork. The Birria Enchiladas Recipe is a wonderful way to bring authentic Mexican comfort food right into your kitchen with ingredients and steps that make the process approachable and the result unforgettable. Gather your loved ones, roll up your sleeves, and dive into this vibrant dish—you won’t regret it!
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Birria Enchiladas Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
Delicious Birria Enchiladas featuring tender shredded birria beef wrapped in corn tortillas, dipped in flavorful birria consommé, topped with melted Oaxaca or mozzarella cheese, and baked to bubbly perfection. This Mexican classic offers rich, savory flavors enhanced with fresh onion and cilantro garnish, ideal for a hearty main course.
Ingredients
Birria Beef
- 2 lbs beef chuck roast
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles
- 1 dried pasilla chile
- 4 cloves garlic
- ½ onion
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground cloves
- 1 cinnamon stick
- 1 bay leaf
- 2 cups beef broth
- Salt and pepper to taste
Enchiladas
- 2 cups cooked shredded birria beef
- 1 cup reserved birria consommé (strained)
- 12 corn tortillas
- 1 cup shredded Oaxaca or mozzarella cheese
- ½ cup diced white onion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons oil (for pan frying)
- Salt to taste
Instructions
- Prepare Birria Chiles and Paste: Soak dried chiles in hot water for 15 minutes until softened. Blend softened chiles with garlic, onion, cumin, oregano, ground cloves, and some soaking liquid to create a smooth paste.
- Sear the Beef: Heat a Dutch oven over medium-high heat and sear the beef chuck roast on all sides until browned, about 5-7 minutes per side to develop flavor.
- Simmer Birria: Add the chile paste, beef broth, cinnamon stick, bay leaf, and salt to the pot with seared beef. Cover and simmer gently for 2½ to 3 hours until the beef is fork-tender and easy to shred.
- Shred Meat and Reserve Consommé: Remove the beef from the pot and shred with forks. Strain and reserve the flavorful birria consommé (broth) for dipping and cooking the tortillas.
- Preheat Oven: Set oven to 375°F (190°C) for baking enchiladas.
- Prepare Tortillas: Lightly dip each corn tortilla in warm birria consommé to soften, then briefly pan-fry in oil until pliable and slightly crispy on edges.
- Assemble Enchiladas: Place shredded birria and shredded cheese on each tortilla, roll tightly, and arrange seam-side down in a baking dish.
- Add Consommé and Cheese: Pour about ¾ cup of the reserved consommé over the enchiladas and sprinkle additional cheese on top.
- Bake: Bake enchiladas for 15–20 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, garnish with diced white onion and chopped fresh cilantro, and serve hot with optional sour cream or avocado.
Notes
- Birria can be prepared ahead and frozen for later use.
- Flour tortillas can be substituted if preferred, although corn tortillas keep it gluten-free.
- For added richness, top enchiladas with sour cream or sliced avocado before serving.
- Adjust salt to taste in both birria and consommé for balanced flavor.
