Birria enchiladas offer a delicious twist on traditional enchiladas by combining the rich flavors of slow-cooked birria beef with the comforting goodness of cheesy enchiladas. Tender, juicy shredded birria beef is enveloped in corn tortillas, drenched in a savory birria consommé, and topped with a layer of melted cheese. This fusion of two iconic Mexican dishes brings together complex flavors that make it a must-try for anyone who loves bold and satisfying meals.
Why You’ll Love This Recipe
- Rich and Flavorful: The slow-cooked birria meat delivers deep, savory flavors that infuse each bite.
- Great for Leftovers: This is an excellent way to use leftover birria meat and consommé, making it perfect for a quick and delicious meal.
- Cheesy and Satisfying: The gooey, melted cheese, combined with the saucy tortillas, ensures that every bite is mouthwatering.
- Customizable: You can easily swap out beef for chicken, goat, or other proteins and adjust the spice levels based on your preference.
- Make-Ahead Friendly: Prepare the birria in advance for a quicker and simpler meal when you’re ready to assemble the enchiladas.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Birria:
- Beef chuck roast or short ribs
- Dried guajillo chilies
- Dried ancho chilies
- Dried chipotle chilies
- Onion (quartered)
- Garlic cloves
- Roma tomatoes
- Mexican oregano
- Cumin
- Cloves
- Bay leaves
- Cinnamon stick
- Vinegar
- Beef broth
- Salt and pepper
For the Enchiladas:
- Corn tortillas
- Shredded birria meat
- Birria consommé (strained cooking broth)
- Shredded cheese (Oaxaca, mozzarella, or Monterey Jack)
- Chopped cilantro
- Diced onions
- Lime wedges (for serving)
Directions
Step 1: Make the Birria
Prepare the Chilies:
Start by removing the stems and seeds from the dried chilies. Lightly toast them in a dry pan until they become fragrant, then soak them in warm water until they soften.
Blend the Sauce:
Once softened, blend the soaked chilies with tomatoes, onion, garlic, oregano, cumin, cloves, vinegar, and a bit of beef broth until you achieve a smooth sauce.
Slow Cook the Meat:
Season your beef with salt and pepper, then sear it in a large pot until browned on all sides. Pour the blended chili sauce over the meat and add bay leaves, cinnamon stick, and the remaining beef broth. Let the mixture simmer for 3-4 hours on low heat or use an Instant Pot for a quicker result (about 1 hour). The goal is to have tender, easily shredded beef.
Shred the Meat:
Once the meat is tender, remove it from the pot and shred it using two forks. Strain the broth to make a consommé that will be used later.
Step 2: Assemble the Enchiladas
Dip and Fill the Tortillas:
Lightly dip each tortilla in the warm consommé, ensuring they’re well-coated. Then, fill each tortilla with a generous portion of shredded birria meat and a sprinkle of cheese before rolling them tightly.
Arrange and Bake:
Place the rolled tortillas seam-side down in a greased baking dish. Pour some additional consommé over the top and sprinkle with more cheese to ensure a cheesy, melty finish.
Bake:
Preheat your oven to 375°F (190°C) and bake the enchiladas for 15-20 minutes until the cheese is melted and bubbly.
Serve:
Once baked, garnish with chopped cilantro, diced onions, and a few lime wedges. Serve with additional consommé for dipping for a truly authentic experience.
Servings and Timing
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 3-4 hours (for birria) + 20 minutes (baking)
- Total Time: About 4 hours (or 1.5 hours with an Instant Pot)
Variations
- Birria Chicken Enchiladas: If you prefer a lighter version, you can swap the beef for shredded chicken, which can be cooked in the same flavorful birria sauce.
- Queso Birria Enchiladas: Add an extra layer of melted cheese inside the tortillas for a cheesy delight in every bite.
- Spicier Version: For those who like it hot, you can increase the amount of chipotle chilies or even add a few arbol chilies for an extra kick.
- Crispy Enchiladas: If you prefer a crunchier texture, you can pan-fry the rolled tortillas before baking them to add a crispy layer.
- Flour Tortilla Option: For a softer, more pliable texture, feel free to use flour tortillas instead of corn.
Storage/Reheating
- Storage: Leftover birria enchiladas can be kept in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat your enchiladas in the oven at 350°F (175°C) for 10-15 minutes or simply microwave them for 1-2 minutes until heated through.
- Freezing: You can freeze the assembled, unbaked enchiladas for up to 2 months. Simply thaw overnight in the fridge before baking them in the oven.
Birria Enchiladas
Ingredients
- 3 lbs beef chuck roast or short ribs Cut into large chunks
- 12 dried guajillo chilies Rinsed, stemmed, and seeded
- 5 dried ancho chilies Rinsed, stemmed, and seeded
- 5 dried chipotle chilies Rinsed, stemmed, and seeded
- 7 cloves garlic
- 2 Roma tomatoes
- 1 tbsp Mexican oregano
- 1 tsp cumin
- 3 cups beef broth
- 2 tbsp vinegar
- 2 cups shredded cheese Oaxaca, mozzarella, or Monterey Jack
- 1/4 cup cilantro Chopped
- 1/4 cup onions Diced
Instructions
- Prepare the chilies by removing stems and seeds, then toast them lightly in a dry pan. Soak them in warm water until soft.
- Blend the soaked chilies with tomatoes, onion, garlic, oregano, cumin, vinegar, and a bit of beef broth until smooth.
- Sear the beef in a large pot until browned. Add the chili sauce, bay leaves, cinnamon stick, and the rest of the beef broth. Simmer for 3-4 hours (or use an Instant Pot for 1 hour) until the meat is tender.
- Shred the beef and strain the consommé.
- Dip each tortilla in the consommé to coat and fill with shredded beef and cheese. Roll up tightly and place in a greased baking dish.
- Pour extra consommé over the enchiladas and top with more cheese. Bake at 375°F (190°C) for 15-20 minutes until the cheese is melted and bubbly.
- Garnish with chopped cilantro and onions, and serve with lime wedges and extra consommé for dipping.
Notes
Nutrition
FAQs
What is birria?
Birria is a traditional Mexican dish typically made with slow-cooked, spiced meat. It’s often served with a flavorful broth (consommé) for dipping.
Can I use store-bought enchilada sauce?
While you can use store-bought enchilada sauce, nothing beats the homemade flavor that comes from the birria consommé.
How can I make this dish less spicy?
If you’re looking for a milder flavor, you can reduce or remove the chipotle chilies and opt for just the guajillo chilies.
Can I make birria in an Instant Pot or slow cooker?
Yes! In an Instant Pot, you can cook the birria on high pressure for about 1 hour, or use a slow cooker on low heat for 6-8 hours.
What cheese works best for birria enchiladas?
Oaxaca cheese, Monterey Jack, or mozzarella are ideal for this recipe because they melt well and complement the bold flavors of the birria.
Can I use a different meat for birria?
Absolutely! You can use goat, lamb, or even a different cut of beef if you prefer.
How do I keep my tortillas from breaking?
To avoid breaking, warm the tortillas in a pan or microwave before dipping them in the consommé. This will help maintain their flexibility.
Do I have to bake the enchiladas?
No! If you prefer, you can skip the baking step and serve the assembled enchiladas directly with extra consommé for dipping.
Can I prepare these enchiladas ahead of time?
Yes, you can assemble the enchiladas the day before and bake them when you’re ready to serve. This makes for an easy and convenient meal.
What side dishes go well with birria enchiladas?
To complete the meal, serve your birria enchiladas with a side of Mexican rice, refried beans, or a simple avocado salad for a fresh touch.
Conclusion
Birria enchiladas are the ultimate comfort food, combining the deep, slow-cooked flavors of birria with the cheesy indulgence of enchiladas. This dish is a perfect way to enjoy a beloved Mexican classic in a new and exciting way. Whether you’re making it from scratch or using leftover birria, this recipe guarantees a crowd-pleasing, hearty meal. Pair it with extra consommé for dipping, and savor every bite of this flavorful and satisfying dish!
This recipe perfectly marries two iconic Mexican dishes and brings together the best of both worlds: the rich flavors of birria and the cheesy goodness of enchiladas. Perfect for any occasion, these enchiladas are sure to become a family favorite!