Description
Tender birria-style beef wrapped in warm corn tortillas, covered with rich enchilada sauce, and topped with melted cheese and fresh cilantro. These Birria Enchiladas combine the depth of slow-cooked birria with the comfort of classic enchiladas for an irresistible Mexican-inspired meal.
Ingredients
3 lbs beef chuck roast (or short ribs, lamb, or goat)
6 dried guajillo chiles
4 dried ancho chiles
1 large white onion
6 garlic cloves
2 bay leaves
1 cinnamon stick
3 whole cloves
1 tsp Mexican oregano
1 tsp cumin seeds (or ground cumin)
4 cups beef broth
16 corn tortillas
2 cups enchilada sauce (homemade, store-bought, or birria consomé)
2 cups shredded Oaxaca or Monterey Jack cheese
1/2 cup crumbled Cotija cheese
Fresh cilantro, for garnish
Instructions
- Remove stems and seeds from guajillo and ancho chiles. Toast lightly in a dry skillet until fragrant, then soak in hot water for 15 minutes until softened.
- Blend soaked chiles with garlic, onion, cinnamon stick, cloves, cumin, oregano, and 1 cup of beef broth until smooth.
- Season beef with salt and pepper, then sear in a large Dutch oven until browned on all sides.
- Pour the chile sauce over the beef, add bay leaves, and cover with the remaining broth. Simmer on low heat for 2 1/2 to 3 hours until the beef is tender and shreds easily.
- Remove beef and shred with two forks. Strain and reserve the cooking liquid (consomé) for the sauce.
- Preheat oven to 375°F (190°C). Warm corn tortillas in a skillet until soft.
- Fill each tortilla with shredded birria, roll tightly, and place seam-side down in a greased baking dish.
- Pour enchilada sauce or birria consomé over the rolled tortillas, ensuring they are evenly coated. Sprinkle with shredded cheese.
- Bake for 15–20 minutes until the cheese is melted and bubbly.
- Top with crumbled Cotija cheese and fresh cilantro before serving.
Notes
Use leftover birria for a quicker version of this recipe.
Dip tortillas briefly in the birria consomé before rolling for added flavor and color.
Adjust heat by adding or omitting dried chiles or including chipotle for smokiness.
Use Oaxaca and Monterey Jack cheese for a perfect melt, or add a sprinkle of cheddar for sharpness.
To make gluten-free, use corn tortillas and ensure sauce and broth are gluten-free.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising and Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 890mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg
