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
Scale
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.
