Birria Enchiladas
Birria enchiladas combine the rich, slow-cooked flavors of traditional birria with the cheesy, saucy goodness of enchiladas. This dish features tender, shredded birria beef wrapped in corn tortillas, smothered in flavorful birria consommé sauce, and topped with melted cheese. A perfect fusion of two beloved Mexican dishes!
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
Can be made ahead by cooking the birria in advance. Enchiladas can be assembled a day ahead and baked when ready to serve.
Nutrition
Serving: 1peopleCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 12gSodium: 600mgFiber: 4gSugar: 5g
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